For me, the most luxurious place is somewhere that allows you to feel emotions and pleasures.

If I am going somewhere exotic, I take an empty suitcase with me to bring back the objects I fall in love with.

Food is one part of the experience. And it has to be somewhere between 50 to 60 percent of the dining experience. But the rest counts as well: The mood, the atmosphere, the music, the feeling, the design, the harmony between what you have on the plate and what surrounds the plate.

I live in Paris, yet Monaco, where I spend a lot of time, holds a very special place in my heart.

I do most of the cooking in my head.

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