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

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.

The Asian airlines have the best wine programs.

Tasting a dish should be memorable If nothing remains in the memory of a single guest, then I have made a mistake.

Classical cooking and molecular gastronomy should remain separate.

Failure is enriching. It’s also important to accept that you’ll make mistakes – it’s how you build your expertise.

It is impossible to remain indifferent to Japanese culture. It is a different civilisation where all you have learnt must be forgotten.

One rarely falls in love without being as much attracted to what is interestingly wrong with someone as what is objectively healthy.

The absence of abuse does not automatically equal a healthy relationship. The absence of trauma does not automatically equal joy.

The author brings to the table a healthy skepticism of the conventional wisdom, an admirable ability to separate fact from fancy, and an undisguised repugnance for the mumbo-jumbo that’s the curse of so much commentary on anything to do with economics or investment.

The glow and energy of the healthy woman is the ultimate beauty, the only beauty that will last.

Being the actors of the craft, the trade, one of the big things you do and you learn is about repeating.

There is something to the repeats. I think that is part of what is healthy to young actors. Get out and learn something just through doing that, repeating.

The most important mission for a Japanese manager is to develop a healthy relationship with his employees.

We want to keep the company healthy and its employees happy, and we want to keep them on the job and productive.