My cuisine is light and modern with a touch of unexpected flavours. At my restaurant, we may present our guests with a small spoon of cornichon mixed with tarragon, wasabi, and lychee juice. The lychee sphere creates a subtle yet surprising sweet-sour-spicy flavour bomb in the mouth.

That we can never stop learning. We must keep pushing ourselves forward.

For my wife – she deserves it most. My work hours are intense, and she has devoted herself to our family. For that, she deserves a special moment.

I visited the House of Krug in 2016 for a tasting, right where the Champagne is created. It is one thing to enjoy a glass of Krug, it is another to savour it at the heart of its terroir.