There's so much information that there is disinformation.
Our kitchen is a kitchen that makes food designed to be tasted with the five senses and it requires concentration to appreciate all that we want to express.
I don't worry about the things I can't change.
I use the kitchen as a pathway to achieve this happiness.
The menu de degustation is the finest expression of avant-garde cooking.
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.