It’s very hard to be an innovator at the highest level in any discipline. For some chefs it’s merely about combining ingredients, but that’s something you can do with your eyes closed.

You can't please everyone, especially if you're doing very radical things at the vanguard of cooking. That's life; it's a polemic I've lived with since I started cooking.

Creativity means not copying.

There's a little treat I like a lot called Bollycao. It's like a brioche with chocolate inside, but industrial.

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.

The menu de degustation is the finest expression of avant-garde cooking.

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