You cannot get an influence from the cuisine of a country if you don't understand it. You've got to study it.

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.

I don't do my mother's cooking. Because I am a professional and she isn't. Even if she is a better cook.

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

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

Creativity means not copying.

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