The restaurants express the spirit of the chef, the spirit of the city, the country.

TV is a deformed vision, an excessive caricature. A chef has to stay an artisan, not become a star.

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

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.

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

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