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

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

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

At one point cinema and photography weren't treated as art. Now it's crazy to think they're not. The key question is "What is art today?" The most important artists of the last 20 years are Steve Jobs and Jonathan Ive, because the influence they have had is incredible and they've changed the world. That is art.

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

You may say, "Oh, no. You can't touch a traditional recipe." But we ask: why can't you? Back in 1350, a vinaigrette was a stew, so we ask, why not? This can be applied to any kind of cooking, and that's the shocking part of it. It kind of bends all the traditions. It's a good thing.

I had a very normal childhood, and my mother cooked very normal food.