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" In Paris we have bistros, then we have fine dining. In London, you have a very contemporary scene with mixed influences. "

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" In each restaurant, I develop a different culinary sensibility. In Paris, I'm more classic, because that's what customers like. In Monaco, it's classic Mediterranean haute cuisine. In London, it's a contemporary French restaurant that I've developed with a U.K. influence and my French know-how. "

" I have a passion for luggage - trunks and so on. I have a collection of them, but I can never resist buying another piece. "

" In France, Christmas is a family holiday. You stay home. New Year's Eve is when you go out. "

" The relentless pursuit of being different is very French. "

Being Different

" The planet's resources are rare; we must consume more ethically and equitably. "

" If you don't treat an ingredient and its flavors with respect - if you drown it in oil, for instance - you'll spoil it. "

" You need a good gardener and a good fisherman. The cook is not required. "

" Food is one part of the experience. And it has to be somewhere between 50 to 60 percent of the dining experience. But the rest counts as well: The mood, the atmosphere, the music, the feeling, the design, the harmony between what you have on the plate and what surrounds the plate. "

" It is impossible to remain indifferent to Japanese culture. It is a different civilisation where all you have learnt must be forgotten. It is a great intellectual challenge and a gorgeous sensual experience. "

" The Mediterranean is in my DNA. I'm fine inland for about a week, but then I yearn for a limitless view of the sea, for the colours and smells of the Italian and French Riviera. "

" If I'm a great artisan of the kitchen, it's because I don't buy my sauces. "

" Everywhere in the world there are tensions - economic, political, religious. So we need chocolate. "

" If my cuisine were to be defined by just one taste, it would be that of subtle, aromatic, extra-virgin olive oil. "

" The proportion of ingredients is important, but the final result is also a matter of how you put them together. Equilibrium is key. "

" My wife Gwenaelle prepares an 'energy shot' for me for breakfast. It's a mix of linseed, cereal, and raisins, with fresh fruit like kiwi. She also adds yogurt for added texture and some pollen and honey for an energy booster. "

" When you grow up close to poultry and fields and gardens and open-air markets, you can't help but develop an instinct for quality food. "

" Failure is enriching. It's also important to accept that you'll make mistakes - it's how you build your expertise. The trick is to learn a positive lesson from all of life's negative moments. "

" My son, Arzhel, is two, and he eats vegetables twice a day. We have a vegetable garden on our farm in the Southwest, and he gets two baskets, one over each arm, and says, 'Garden, Papa!' and then he eats what he picks. "

" Chefs don't become chefs just to earn stars - that's not the goal. "

" For me, the most luxurious place is somewhere that allows you to feel emotions and pleasures. "

" The real evolution is to learn something new every day - it's very important for chefs to share what they have discovered. "

" At my home in the southwest of France, I grow oak, hazel, and lemon trees in my backyard. "

" The restaurants express the spirit of the chef, the spirit of the city, the country. "

" When I'm in Paris, my favorite market is the Marche Raspail on the Left Bank. "