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

We need to think about what cooking is, what context it takes place in and what its relationship to the world of art is. If there were criticisms of my presence at Documenta, that's a good thing because it means we were doing something new. Your mission in creating something artistic is to produce something new and polemical.

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

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.

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

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

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