There are a lot of products still to be discovered in the world and experimentation, for example with seafood and fish. There are thousands of products that we're not eating right now that maybe will be cultivated in a good agriculture situation, a sustainable, ecological way. Maybe there will be textures or flavors we hadn't even thought of. In the Amazon there are 400 fruits that are not cultivated right now. They're just incredible fruits. Textures, tastes that we don't know right now.

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.

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.

If you think well, you cook well.

I don't have a favorite cooking tool. In the kitchen, I always have my pencil and notebook in my hand. I cook more theoretically than I do practically. My job is creative, and in the kitchen, the biggest part of my creativity is theoretical. The pencil has a symbolic meaning for me. The type of person who carries a pencil around is the type of person who's open to change. Someone who walks around with a pen isn't; he's the opposite.

I use the kitchen as a pathway to achieve this happiness.

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