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

I do most of the cooking in my head.

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

With cooking, there's always the tangible and the intangible: that which is in the domain of sentiment, of the individual.

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.

Classical cooking and molecular gastronomy should remain separate. You can mix two styles and get fusion; any more, and you just get confusion.