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.

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

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.

In any restaurant of this caliber, the chefs are in the same position, building relationships.

I think every young cook wants to write a book.

I didnt want to be encumbered by what anyone elses abilities were, their equipment or environment or their ability to get certain products.

I like to drink young wines, wines which are robust and have a lot of forward fruit to them.