The avant-garde has always existed throughout the history of mankind. The good things from the avant-garde last and eventually, after many years, become tradition and people forget they were ever part of the avant-garde. The kitchen is a living discipline, always evolving, and there will always be cutting edge things that over the years, ends up being part of tradition.

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

We didnt create dishes. We create preparations to create many dishes.

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.

If you think well, you cook well.

Food is about being happy - at a table, thats probably where we spend most of our happiest hours.

Creativity means not copying.