Cuisine, for me, has turned into an obsession.
The job became my life, my life evolved into my passion, and this passion has become an obsession. I live cuisine with a critical, evolutionary turn of mind. Achieving excellence at all levels in the restaurant has therefore grown into a way of life.
I believe in innovation, creativity, research. Our destiny is to be in the vanguard –and we must get there through experience, creativity, class and excellence.
We no longer find our inspiration and starting point outside in nature, in art, in the landscape, as we used to (now that has become an exception). Our inspiration comes from looking inside ourselves, managing our likes and our feelings, and expressing it all from the heart. We rely on everything we have learned in order to allow those ideas coming from deep inside us to take on form.