Everywhere in the world there are tensions - economic, political, religious. So we need chocolate.

Our milk chocolate is very chocolaty. In fact, we don't call it milk chocolate - we call it milky chocolate.

You take the best ingredients - the best cocoa beans - and you process them in the best traditional way, and you have the best chocolate.

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

You need a good gardener and a good fisherman. The cook is not required.

When I was younger, I behaved a bit strangely sometimes - lost my temper, did silly things - but little by little, I've gotten better. As a chef, I think you need to do a lot of work on yourself and your temperament.