Food is about being happy - at a table, thats probably where we spend most of our happiest hours.
Remember that a very good sardine is always preferable to a not that good lobster.
I think my virtue was I never thought "This is impossible.
Could you imagine people eating a painting - if they could introduce a painting into their bodies? It's probably the artist's dream, and we have the opportunity to do so.
You need an entire life just to know about tomatoes.
Creativity means not copying.
If you think well, you cook well.
I use the kitchen as a pathway to achieve this happiness.
There is not a good or a bad cuisine, just the one you like the best.
Risk is to do something that 99 percent of the time would be a failure.
Salt is the only product that changes cuisine. There's a big difference between food that has salt and food without it. If you don't believe that, ask people who can't eat salt.
You cannot get an influence from the cuisine of a country if you don't understand it. You've got to study it.
I'm not a materialist, I don't care for things. I don't like cars, I hate things that can be exploited. I live a simple life. The only luxuries I have in my life are travel and food.
What you feel like eating at any given moment is what you should have.
You can't please everyone, especially if you're doing very radical things at the vanguard of cooking. That's life; it's a polemic I've lived with since I started cooking.
Our kitchen is a kitchen that makes food designed to be tasted with the five senses and it requires concentration to appreciate all that we want to express.
We didnt create dishes. We create preparations to create many dishes.
If I don't have pressure, I don't function.
Everywhere the sky is blue. There are a multitude of cuisines and dishes. I think of them as the languages and dialects of food.
Innovation, being avant garde, is always polemic.
When people think science and cooking, they have no idea that it's not correctly expressed. We're actually applying the scientific method. People think chemistry and physics are science, but the scientific method is something else.... It's the science that the world of cooking generates: science of butter; science of the croissant.
I don't worry about the things I can't change.
I cant live without activity; I cant be sedentary.
People wouldn't think of making avant-garde cuisine at home. When people play basketball at home, they can't play like Michael Jordan.
We need to think about what cooking is, what context it takes place in and what its relationship to the world of art is. If there were criticisms of my presence at Documenta, that's a good thing because it means we were doing something new. Your mission in creating something artistic is to produce something new and polemical.
