When people think science and cooking, they have no idea that it's not correctly expressed. We're actually applying the scientific method. People think chemistry and physics are science, but the scientific method is something else.... It's the science that the world of cooking generates: science of butter; science of the croissant.

Creativity means not copying.

If you think well, you cook well.

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

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

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

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