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I had to be sure we were doing something tasteful.

I'm from Switzerland, so I grew up with great chocolate.

New York gives us a wide colour palette to cook from. We have cuisines from around the world, and that lets us pick and choose.

America was the one territory where they didn't release 'Nights In White Satin' at the time it was made. It was about three or four months later, after 'Tuesday Afternoon,' so I think we have a special fondness for it.

People are trying to figure out what American food is; it's certainly an amalgamation.

Like most North Americans, I'd been raised on the notion that milk is the first food, and everybody must like it because it's so good and so important for growing up and for being healthy.

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

We now eat at the end of a very long and opaque food chain. Food comes to us ready-made in packages that obscure as much information as they reveal.

I always had a lot of fun in America, with much more freedom than if I had tried to cook in France. I wouldn't have the same motivation or inspiration, and I wouldn't have cooked for the same kind of people in France, so it wouldn't have given me this edge I had in America.