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

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.

People wouldn't think of making avant-garde cuisine at home. When people play basketball at home, they can't play like Michael Jordan.

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

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

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.

What's wrong with transforming food?