“For many years, I have advocated a cuisine that travels the world. Nevertheless, we chefs must be active players in the evolution of our societies.
My daily philosophical and professional commitment is to promote short circuits, and to enhance the value of our national land …
I also wish to limit as much as possible the amount of animal proteins on my plates by turning to new foods that are more environmentally friendly, hence my collaboration with the plant institute to create an even more tasty and avant-garde cuisine.
In my opinion, we owe it to ourselves to be examples of respect for nature, virtuous ecology, reasoned consumption towards our clientele, which will further impregnate our vision and innovative approach.”