There's so much information that there is disinformation.

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

There are a lot of products still to be discovered in the world and experimentation, for example with seafood and fish. There are thousands of products that we're not eating right now that maybe will be cultivated in a good agriculture situation, a sustainable, ecological way. Maybe there will be textures or flavors we hadn't even thought of. In the Amazon there are 400 fruits that are not cultivated right now. They're just incredible fruits. Textures, tastes that we don't know right now.

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

You need an entire life just to know about tomatoes.

We need to think about what cooking is, what context it takes place in and what its relationship to the world of art is. If there were criticisms of my presence at Documenta, that's a good thing because it means we were doing something new. Your mission in creating something artistic is to produce something new and polemical.

I had a very normal childhood, and my mother cooked very normal food.