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

Everywhere in the world there are tensions - economic, political, religious. So we need chocolate.

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.

For me, the most luxurious place is somewhere that allows you to feel emotions and pleasures.

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

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