Creativity means not copying.

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

Chefs have only been able to work in restaurants, high-end cuisine. Why? Why haven't they been able to find other scenarios? For those chefs who want to do avant-garde cuisine, should they be finding their income in a restaurant? These are the kind of questions we are asking ourselves. So the new scenario will allow them to do whatever they want to do, whenever they want to do it.

I think my virtue was I never thought "This is impossible.

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

I cant live without activity; I cant be sedentary.

The person who's receiving the food cooks as much as the chef. They have a very important role to play... There's no other activity that the person who receives it can destroy the work, can participate in how it's being done. It's emotional. Sometimes journalists are going to have to start talking more about the diners than the chefs.