There are so many impassioned winemakers. I think there are more impassioned winemakers than chefs.

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

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.

When I was younger, I behaved a bit strangely sometimes - lost my temper, did silly things - but little by little, I've gotten better. As a chef, I think you need to do a lot of work on yourself and your temperament.

The real evolution is to learn something new every day - it's very important for chefs to share what they have discovered.

I only get fat when I eat food cooked by other chefs. At home, my wife does all the cooking. She makes simple things like soups and salads. We both like steamed tofu.