I don't dream at night; life has given me the stuff I need to be able to dream during the day. I'm very lucky.

In a city, it's very hard to do a restaurant, an avant-garde-cuisine restaurant, where each year you need to change the whole menu.

If I were a customer, and I was given a dish with peppers, I would hate it. I also don't like blood sausage.

Chefs have only been able to work in restaurants, high-end cuisine. Why? Why haven't they been able to find other scenarios? For those chefs who want to do avant-garde cuisine, should they be finding their income in a restaurant?

For me to go to a restaurant and eat something that is not only good, but totally new, is a double thrill. Double the enjoyment.

It's very hard to be an innovator at the highest level in any discipline. For some chefs it's merely about combining ingredients, but that's something you can do with your eyes closed.