I am not a multimillionaire. I don't own a yacht or a Ferrari. I live in a 60-square- metre flat. My needs are simple.

I cook more theoretically than I do practically. My job is creative, and in the kitchen, the biggest part of my creativity is theoretical.

I can't live without activity; I can't be sedentary.

Innovation, being avant garde, is always polemic.

If I were a customer, and I was given a dish with peppers, I would hate it. I also don't like blood sausage.