I have a drivers licence, but the truth is that I hardly ever drive. I prefer to get around by taxi.

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.

I think my virtue was I never thought "This is impossible.

For me to go to a restaurant and eat something that is not only good, but totally new, is a double thrill. Double the enjoyment.

What's wrong with transforming food?

Chefs have only been able to work in restaurants, high-end cuisine. Why? Why haven't they been able to find other scenarios? For those chefs who want to do avant-garde cuisine, should they be finding their income in a restaurant? These are the kind of questions we are asking ourselves. So the new scenario will allow them to do whatever they want to do, whenever they want to do it.