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.
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.
If you go off the edge, it's not cooking anymore, so you have to push it to the limit... What are the limits?
I don't do my mother's cooking. Because I am a professional and she isn't. Even if she is a better cook.
The menu de degustation is the finest expression of avant-garde cooking.
You may say, "Oh, no. You can't touch a traditional recipe." But we ask: why can't you? Back in 1350, a vinaigrette was a stew, so we ask, why not? This can be applied to any kind of cooking, and that's the shocking part of it. It kind of bends all the traditions. It's a good thing.
Like all disciplines where information is shared and work contributes to their advancement, cuisine should be no different. The kitchen is our life, and we are available to share. We want to share our work so that future generations can cook and create a more efficient, easy and unquestionable quality.
In an avant-garde cooking restaurant, it's the experience that's the difference.
