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.
For me, the most luxurious place is somewhere that allows you to feel emotions and pleasures.
The proportion of ingredients is important, but the final result is also a matter of how you put them together. Equilibrium is key.
Everywhere in the world there are tensions - economic, political, religious. So we need chocolate.
If my cuisine were to be defined by just one taste, it would be that of subtle, aromatic, extra-virgin olive oil.
Our milk chocolate is very chocolaty. In fact, we don't call it milk chocolate - we call it milky chocolate.
You need a good gardener and a good fisherman. The cook is not required.
I am a very eco-friendly chef but a guilty air traveller.
The relentless pursuit of being different is very French.
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.
I do most of the cooking in my head.
I travel the world, and I can see in Toronto the cooking is very personal. These people cook with their hearts.
I don't like being disappointed by somebody I trust. Fortunately, it rarely happens.
Chefs don't become chefs just to earn stars - that's not the goal.
I live in Paris, yet Monaco, where I spend a lot of time, holds a very special place in my heart.
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