The planets resources are rare; we must consume more ethically and equitably.
Classical cooking and molecular gastronomy should remain separate...you can mix two styles and get fusion; any more and you just get confusion.
A man obsessed: obsessed with perfection, sharing, aesthetics, taste, savoir-faire, and much more.
Nowadays, food needs to be healthy, local, sustainable and not filled with too much fat, salt or sugar. It should be slow-cooked and seasonal. That's my vision.
Techniques are not the most difficult to teach. The attitudes chefs take are much more important.
It is impossible to remain indifferent to Japanese culture. It is a different civilisation where all you have learnt must be forgotten. It is a great intellectual challenge and a gorgeous sensual experience.
Desserts are like mistresses. They are bad for you. So if you are having one, you might as well have two.
Failure is enriching. It's also important to accept that you'll make mistakes - it's how you build your expertise. The trick is to learn a positive lesson from all of life's negative moments.
Everywhere in the world there are tensions - economic, political, religious. So we need chocolate.
The image foreigners have of French cuisine is fattening and very fancy food. But it's not true - French food isn't just rich. The word "healthy" doesn't exist in French. We have many, many words, but not that one. To me, healthy means paying close attention to feeding people.
Everyone talks about Spanish influences, but where is it?...Tell me 10 great Spanish restaurants in London....You can’t give me the addresses. Nor in Paris.
Tasting a dish should be memorable If nothing remains in the memory of a single guest, then I have made a mistake.
The relentless pursuit of being different is very French.
The Asian airlines have the best wine programs.
Cuisine has become too complicated - this is about subject, verb, adjective: duck, turnips, sauce.
At my home in the southwest of France, I grow oak, hazel, and lemon trees in my backyard.
I have a very modern way of thinking; the chef is there to lead the team and not just to sit behind the piano.
The proportion of ingredients is important, but the final result is also a matter of how you put them together. Equilibrium is key.
