If I'm a great artisan of the kitchen, it's because I don't buy my sauces.

TV is a deformed vision, an excessive caricature. A chef has to stay an artisan, not become a star.

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

It is impossible to remain indifferent to Japanese culture. It is a different civilisation where all you have learnt must be forgotten. It is a great intellectual challenge and a gorgeous sensual experience.

In each restaurant, I develop a different culinary sensibility. In Paris, I'm more classic, because that's what customers like. In Monaco, it's classic Mediterranean haute cuisine. In London, it's a contemporary French restaurant that I've developed with a U.K. influence and my French know-how.

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