We didnt create dishes. We create preparations to create many dishes.

Innovation, being avant garde, is always polemic.

Remember that a very good sardine is always preferable to a not that good lobster.

It’s very hard to be an innovator at the highest level in any discipline. For some chefs it’s merely about combining ingredients, but that’s something you can do with your eyes closed.

When a customer receives a dish, they get food and design at the same time.

Everywhere the sky is blue. There are a multitude of cuisines and dishes. I think of them as the languages and dialects of food.

I don't worry about the things I can't change.