Believe me, I did not come to London to cook farmed fish. All my fish are wild.

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

I would never be able to lead the insane lifestyle I do, traveling all over the world, if I wasn't eating food that was simple and healthy.

I have a very nice garden and extraordinary markets, where there are products from the earth and the sea, in the French Basque country.

I didn't want to become a chocolatier among others, buying ready-to-use couverture. I wanted to take the same approach I follow in my cuisine: putting the product first, revealing the authentic taste of the products.

I prefer to be able to identify what I'm eating. I have to know.

I have restaurants, bookshops... but it's not an empire, more... a puzzle. If it were an empire, all my restaurants would be the same.

For me, going to markets is the best way to understand the soul of a place.

I don't like being disappointed by somebody I trust. Fortunately, it rarely happens.

You take the best ingredients - the best cocoa beans - and you process them in the best traditional way, and you have the best chocolate.