Hopefully, imparting what's important to me, respect for the food and that information about the purveyors, people will realize that for a restaurant to be good, so many pieces have to come together.

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.

Respect for food is respect for life, for who we are and what we do.

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

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

Vegetables to me are - I don't want to say the most exciting part of cooking, but certainly a very exciting part of cooking, because they continue to change. They come into season and they go through different phases.

And don't forget music - music in the kitchen is an essential ingredient!