What are your earliest memories of being interested in food?

When I was growing up, my grandmother used to make delicious buttered toast with grated chocolate on top for my brother and me.

What would you say has inspired your cooking the most?

Ilove being able to create unusual, interesting dishes with what may seem like ordinary ingredients.

Describe your culinary style at the moment…

After many years of pushing the boundaries of cuisine, these days my cuisine is a little less aggressive and even keeled.

You have been recently working on some new projects with InterContinental, can you tell usa bit more about what’s this entails?

I have worked with InterContinental for many years, in both Tokyo and Dubai, and actually worked at the InterContinental on Castiglione street here in Paris in 1972 – I was one of the kitchen staff at that time. I think that we’ve created a real relationship based on trust; I am very proud tobe able to participate in the development of the brand.

What would you say is the dining concept for the new venues?

In each of my restaurants, I try to develop my cooking style while respecting the culture of the country which welcomes me.

Why did you decide on this approach?

Because it is important to create a real bond with the country. We can’t ignore the local products, the climate, the food habits. In order to last, we cannot forget where we are.

What are your most indispensable ingredients?

The kind of people with whom I build a relationship based on trust because we have to repect the rules of the system. Also, the local products and people who make them.

What kind of experience do you aim to give guests at your restaurants?

We strive to simply provide happiness, emotion and tenderness. Visiting our restaurants should be synonymous with exceptional moments, not only due to the cuisine but also thanks to the ambiance and the way guests are welcomed.

What would you say has been the most memorable moment in your culinary career so far?

When I received my 3rd Michel Guide star in 1993 and also all those special moments I have experienced in the different kitchens around the world.

If you could go back in time, what advice would you give your younger self, starting out acareer in the world of food?

To learn how to become oneself and also to know more or less what one wants to do in his or her life.

Find out more about the incredible culinary career of Pierre