If you can't think like an onion or a carrot or a tomato, you may be a technician, but you won't understand what you're doing, and your dish will be flat.

It took me all my life to learn how to salt a tomato.

A lot of foreign people say, when asking about eating habits, 'What is your guilty pleasure?' I have no guilt. Whatever I do, I enjoy and it's the point. I think if you start to feel guilty about it, that's a problem. So, no guilty pleasures. I have pleasure and no guilt at all.

Michelin will have to do a bit of explaining with only three stars at the top. Most of the newspaper reviewers here go up to four stars.

In a professional kitchen, the idea is to have your cooks not moving much while they're cooking. You want them to stay in the same spot.

I am convinced that if you serve great value, people will come to you.