Creativity means not copying.

There's so much information that there is disinformation.

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.

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

You need an entire life just to know about tomatoes.

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

I never cook at home. After 15 hours at work, I don't have much of a desire to cook at home. I do eat at home, but it's always something simple. Raw nuts. Almonds, hazelnuts, pine nuts--these are marvelous products. I am, however, the type that likes to go out to eat a lot. I never tire of it.