Remember that a very good sardine is always preferable to a not that good lobster.

It’s very hard to be an innovator at the highest level in any discipline. For some chefs it’s merely about combining ingredients, but that’s something you can do with your eyes closed.

I cant live without activity; I cant be sedentary.

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

Salt is the only product that changes cuisine. There's a big difference between food that has salt and food without it. If you don't believe that, ask people who can't eat salt.

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

There's so much information that there is disinformation.