At my home in the southwest of France, I grow oak, hazel, and lemon trees in my backyard.

In France, Christmas is a family holiday. You stay home. New Year's Eve is when you go out.

When you grow up close to poultry and fields and gardens and open-air markets, you can't help but develop an instinct for quality food.

In France, I am the fifth artisan to produce his own chocolate, and the others have been doing it for a long time.

When I started cooking the meal at home, after I had started cooking in restaurants, I usually would prepare bay scallops or lobster.

I only get fat when I eat food cooked by other chefs. At home, my wife does all the cooking. She makes simple things like soups and salads. We both like steamed tofu.