“Everyone talks about Spanish influences, but where is it?…Tell me 10 great Spanish restaurants in London….You can’t give me the addresses. Nor in Paris.”

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

A man obsessed: obsessed with perfection, sharing, aesthetics, taste, savoir-faire, and much more.

We have many, many words, but not that one. To me, healthy means paying close attention to feeding people.

It is a great intellectual challenge and a gorgeous sensual experience.

The image foreigners have of French cuisine is fattening and very fancy food. But it’s not true – French food isn’t just rich. The word “healthy” doesn’t exist in French.

The relentless pursuit of being different is very French.

Cuisine has become too complicated – this is about subject, verb, adjective: duck, turnips, sauce.

Desserts are like mistresses. They are bad for you. So if you are having one, you might as well have two.

At my home in the southwest of France, I grow oak, hazel, and lemon trees in my backyard.

Everywhere in the world there are tensions – economic, political, religious. So we need chocolate.

Techniques are not the most difficult to teach. The attitudes chefs take are much more important.

I have a very modern way of thinking; the chef is there to lead the team and not just to sit behind the piano.

The planets resources are rare; we must consume more ethically and equitably.

It should be slow-cooked and seasonal. That’s my vision.

You can mix two styles and get fusion; any more and you just get confusion.

Nowadays, food needs to be healthy, local, sustainable and not filled with too much fat, salt or sugar.