Innovation, being avant garde, is always polemic.

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

Creativity means not copying.

Could you imagine people eating a painting - if they could introduce a painting into their bodies? It's probably the artist's dream, and we have the opportunity to do so.

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

If I don't have pressure, I don't function.

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