What's wrong with transforming food?

When I go to a fine dining restaurant, I'm excited and I do expect to find proposals to wake my senses.

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

In an avant-garde cooking restaurant, it's the experience that's the difference.

I don't worry about the things I can't change.

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.

I have a drivers licence, but the truth is that I hardly ever drive. I prefer to get around by taxi.