We'll work with any designer producing something linked to gastronomy. So a chair for the dining area, a van to move food around. Anything that's connected to the gastronomic process.

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

You cannot get an influence from the cuisine of a country if you don't understand it. You've got to study it.

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

What you feel like eating at any given moment is what you should have.

We need to think about what cooking is, what context it takes place in and what its relationship to the world of art is. If there were criticisms of my presence at Documenta, that's a good thing because it means we were doing something new. Your mission in creating something artistic is to produce something new and polemical.

When you talk about avant-garde cuisine, the surprise factor is really important. For example, I love looking at blogs and the photos, but I'm not that keen on other people taking photos of my dishes.