Innovation, being avant garde, is always polemic.

Our kitchen is a kitchen that makes food designed to be tasted with the five senses and it requires concentration to appreciate all that we want to express.

There's so much information that there is disinformation.

There is not a good or a bad cuisine, just the one you like the best.

When a customer receives a dish, they get food and design at the same time.

For me to go to a restaurant and eat something that is not only good, but totally new, is a double thrill. Double the enjoyment.

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