Like all disciplines where information is shared and work contributes to their advancement, cuisine should be no different. The kitchen is our life, and we are available to share. We want to share our work so that future generations can cook and create a more efficient, easy and unquestionable quality.

We'll work with any designer producing something linked to gastronomy. So a chair for the dining area, a van to move food around. Anything that's connected to the gastronomic process.

There is not a good or a bad cuisine, just the one you like the best.

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.

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

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

Risk is to do something that 99 percent of the time would be a failure.