Food is one part of the experience. And it has to be somewhere between 50 to 60 percent of the dining experience. But the rest counts as well: The mood, the atmosphere, the music, the feeling, the design, the harmony between what you have on the plate and what surrounds the plate.
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.
I have a passion for luggage - trunks and so on. I have a collection of them, but I can never resist buying another piece.
What they've found so far in the Amazon is 5 percent of what there is yet to discover to eat in the Amazon because it's completely unknown. I've eaten things I've never eaten before over there.
The restaurants express the spirit of the chef, the spirit of the city, the country.
Everywhere in the world there are tensions - economic, political, religious. So we need chocolate.
The relentless pursuit of being different is very French.
If you don't treat an ingredient and its flavors with respect - if you drown it in oil, for instance - you'll spoil it.
With cooking, there's always the tangible and the intangible: that which is in the domain of sentiment, of the individual.
You need a good gardener and a good fisherman. The cook is not required.
Chefs don't become chefs just to earn stars - that's not the goal.
The real evolution is to learn something new every day - it's very important for chefs to share what they have discovered.
Believe me, I did not come to London to cook farmed fish. All my fish are wild.