If you go off the edge, it's not cooking anymore, so you have to push it to the limit... What are the limits?

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

Like all disciplines where information is shared and work contributes to their advancement, cuisine should be no different. The kitchen is our life, and we are available to share. We want to share our work so that future generations can cook and create a more efficient, easy and unquestionable quality.

A chef is a chef, a cook is a cook; a lorry driver is a lorry driver and a designer is a designer. I've never heard anyone say that Philippe Starck is a chef. The important thing is dialogue. If I said to Norman Foster that he was a chef he'd say "No", but he might have a dialogue with chefs. People have said to me for many years that I'm not a chef and that I'm an artist instead, but I always say, "No, I'm a chef." I just have dialogues with designers.

We'll work with any designer producing something linked to gastronomy. So a chair for the dining area, a van to move food around. Anything that's connected to the gastronomic process.

People wouldn't think of making avant-garde cuisine at home. When people play basketball at home, they can't play like Michael Jordan.

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