MILAN

At a certain point in time I discovered that my work, without realising it, was pleasing people. I wasn't aware that there could be a financial reward from being noticed by the food writers in the press. I received the first and second Michelin stars without really knowing, without a conscious thought of it. I was simply progressing my cuisine in my own culinary world.

The personality and flavour of a product inspires you in the first place. Beethoven must have been inspired by a small bird that was chirping. Van Gough was inspired by colour. When I visit the market and see a zucchini, taste an oil, or see a cut of meat , I am able to assemble these ingredients in my mind.

US$2.75