Innovation, being avant garde, is always polemic.

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

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

If you think well, you cook well.

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

A chef is a chef, a cook is a cook; a lorry driver is a lorry driver and a designer is a designer. I've never heard anyone say that Philippe Starck is a chef. The important thing is dialogue. If I said to Norman Foster that he was a chef he'd say "No", but he might have a dialogue with chefs. People have said to me for many years that I'm not a chef and that I'm an artist instead, but I always say, "No, I'm a chef." I just have dialogues with designers.

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