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.

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

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

If you think well, you cook well.

I don't do my mother's cooking. Because I am a professional and she isn't. Even if she is a better cook.

I cant live without activity; I cant be sedentary.

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