Why not mix this and that? If soy goes well with fish, how come no one does beef carpaccio with soy? Why do we have such a taste and not another? It's all about culture. There is something, however, that I really don't like: bell peppers.
I am not a multimillionaire. I don't own a yacht or a Ferrari. I live in a 60-square- metre flat. My needs are simple.
I cook more theoretically than I do practically. My job is creative, and in the kitchen, the biggest part of my creativity is theoretical.
I can't live without activity; I can't be sedentary.
Innovation, being avant garde, is always polemic.
If I were a customer, and I was given a dish with peppers, I would hate it. I also don't like blood sausage.
