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

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.

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

When I go to a fine dining restaurant, I'm excited and I do expect to find proposals to wake my senses.

I cant live without activity; I cant be sedentary.

In more day-to-day restaurants, things have undergone a seismic change towards informality and sharing, which has been years in the making. Nowadays, people don't want just one dish; they want to order lots of things and they want to do it in fun places, places that give them an experience. The experience that a restaurant needs to offer is no longer just based around the food.

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.