The book is there for inspiration and as a foundation, the fundamentals on which to build.

Even the most astute chefs seek out the assistance of Celine Labaune, owner of Gourmet Attitude, because they know they can rely on her keen senses and deep understanding of the truffle trade.

I think that you’ve got to make something that pleases you and hope that other people feel the same way.

With passion, if you see the first asparagus of the springtime and you become passionate about it, so much the better, but three weeks later, when you’ve seen that asparagus every day now, passions have subsided. What’s going to make you treat the asparagus the same? It’s the desire.

You're getting to know who the great chefs are through their books.

A kaiseki meal is like that, very small courses over a long period of time.

Good food is a good trend.