Innovation, being avant garde, is always polemic.

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

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

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.

Innovation, being avant garde, is always polemic.

Creativity means not copying.

I had a very normal childhood, and my mother cooked very normal food.