I have a passion for luggage - trunks and so on. I have a collection of them, but I can never resist buying another piece.

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

I love any excuse to work with a mortar and pestle.

There are so many impassioned winemakers. I think there are more impassioned winemakers than chefs.

The proportion of ingredients is important, but the final result is also a matter of how you put them together. Equilibrium is key.

I think the French and the Japanese are both obsessed by seasons, small producers, freshness.