The proportion of ingredients is important, but the final result is also a matter of how you put them together. Equilibrium is key.

You take the best ingredients - the best cocoa beans - and you process them in the best traditional way, and you have the best chocolate.

Failure is enriching. It's also important to accept that you'll make mistakes - it's how you build your expertise. The trick is to learn a positive lesson from all of life's negative moments.

Gastronomy is my hobby. I'm simply the casting director. Once I've brought all the right people together, it is they who must work together to tell a story.

I'm surprised by the talent I find all over. There are always new chefs who propose many interesting new ideas, new ways of looking at ingredients.

It's striking and unique in London how you know to create this alchemy between the concept, the food, the music, the staff. From the beginning to the end, with all these different elements, it tells a full story that you know very well how to develop and cultivate.