My personal style signature is…to never duplicate. Each one of my restaurants tells a different, unique story, according to where it is. This is what is the most exciting: to define and express the peculiar soul of a venue. That said, yes, there are some basic, common denominators such as the quality of the produce and the precision of the cuisine – the right cooking, the right seasoning, the right temperature.
I’m in London to…congratulate my team at Alain Ducasse at the Dorchester on their work retaining the restaurants three Michelin stars. I’m also in London to support the opening of our first Manufacture de Chocolat here. This is our first ever chocolate production site in the UK, which is based in Borough Yards. The manufacture is the second chocolate production location in the world, following the first La Manufacture Alain Ducasse, which opened in 2013 on Rue de la Roquette in Paris.