For Me, Food Is About Memories, Feelings,

When You Serve Lobster, You've Taken A Being's Life Away. Therefore If You Create A Recipe, You Have To Be Very Dedicated To Elevate The Lobster, To Make It Good And Tasty Of Course, But At The End Of The Day It's A Matter Of Paying Homage.

I Come From A Family Of Farmers On Both Sides Of My Family.

When You Are 25, 30, You Know, You Have No Responsibility, No Mortgage, No Kids, No Retirement To Think About, Nothing.

I Love Garlic, And I Use It Often.

It Was My First Day Working At Tour D'argent, A Famous Restaurant In Paris, In 1982, And They Were Celebrating Their 400th Anniversary. I Am In The Fish Station And After Many Mistakes, Including Cutting Myself After 30 Seconds In That Kitchen, The Chef Said, "make A Hollandaise Sauce With 32 Yolks." It Takes Me Forever To Separate The Yolks From The Whites, And I Put Them In A Bowl And Try To Go Close To The Stove, But The Stove Is Way Too Hot For Me.