The Mediterranean is in my DNA. I'm fine inland for about a week, but then I yearn for a limitless view of the sea, for the colours and smells of the Italian and French Riviera.

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.

In Paris we have bistros, then we have fine dining. In London, you have a very contemporary scene with mixed influences.

The relentless pursuit of being different is very French.

I think the French and the Japanese are both obsessed by seasons, small producers, freshness.

I speak Italian, French, Creole and English.