Innovation, being avant garde, is always polemic.

I use the kitchen as a pathway to achieve this happiness.

You need an entire life just to know about tomatoes.

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

Food is about being happy - at a table, thats probably where we spend most of our happiest hours.

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

The avant-garde has always existed throughout the history of mankind. The good things from the avant-garde last and eventually, after many years, become tradition and people forget they were ever part of the avant-garde. The kitchen is a living discipline, always evolving, and there will always be cutting edge things that over the years, ends up being part of tradition.