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

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

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.

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

I'm surprised by the talent I find all over. There are always new chefs who propose many interesting new ideas, new ways of looking at ingredients.