When You Are 25, 30, You Know,

A Lot Of Foreign People Say, When Asking About Eating Habits, 'what Is Your Guilty Pleasure?' I Have No Guilt. Whatever I Do, I Enjoy And It's The Point. I Think If You Start To Feel Guilty About It, That's A Problem. So, No Guilty Pleasures. I Have Pleasure And No Guilt At All.

If I Go To A Nightclub, Even If The Music Is Good, If The Sound System Is Not, I Don't Stay.

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.

When I Started To Work In Paris In Fine Dining, The Passion Really Kicked In, And I Knew That I Would Not, For The Rest Of My Life, Do Anything Else.

We Lived In St. Tropez When I Was Young, And There Were A Lot Of Vietnamese Refugees In France At The Time, After The War. My Mother Had Many Vietnamese Friends Who Entertained A Lot, And She Was Taught How To Make That Spring Roll. She Would Make Them All The Time.