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

I had a very normal childhood, and my mother cooked very normal food.

When you talk about avant-garde cuisine, the surprise factor is really important. For example, I love looking at blogs and the photos, but I'm not that keen on other people taking photos of my dishes.

You cannot get an influence from the cuisine of a country if you don't understand it. You've got to study it.

In an avant-garde cooking restaurant, it's the experience that's the difference.

Risk is to do something that 99 percent of the time would be a failure.

Innovation, being avant garde, is always polemic.