Innovation, being avant garde, is always polemic.

I don't do my mother's cooking. Because I am a professional and she isn't. Even if she is a better cook.

My idol was Johann Cruyff (a Dutch soccer player) and I wanted to be like him. But when I realized that I would never be, I decided to do something else. I met the kitchen by chance and quickly became completely enamoured by it.

In more day-to-day restaurants, things have undergone a seismic change towards informality and sharing, which has been years in the making. Nowadays, people don't want just one dish; they want to order lots of things and they want to do it in fun places, places that give them an experience. The experience that a restaurant needs to offer is no longer just based around the food.

The menu de degustation is the finest expression of avant-garde cooking.

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

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