"My cooking philosophy, what I try to do, is to make a cuisine where the produce and the product shines, compared to some current trends that are maybe more adding additional things, like molecular cuisine, with a lot of additives and chemicals, which are now showing that they could be bad for your health."

"I travel a lot. If you look at my suitcase, everything is extremely well-packed and well-folded people who travel with me are impressed at how organized I am. Some would refer to me as a maniac for this."

"In France today, people no longer eat as much heavy food and fat as they did 15 or 20 years ago. These days, French cooking, through the influence of 'grande cuisine,' has become a bit lighter. And we are beginning to discover the original flavors of our produce."

"I've never followed a vegan or vegetarian diet in the past, but I think I could do it. It would not be easy. I have worked with nutritionists who have said a vegan diet is not necessarily all positive for your health, because you need nutrients you only find in meats. I believe in a balanced diet."

"We provide food that customers love, day after day after day. People just want more of it."

"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."

"I was always getting run-down from jet lag and being in strange towns where I didn't speak the language or know what the food was like."

"Why should conservationists have a positive interest in... farming? There are lots of reasons, but the plainest is: Conservationists eat."