What's your favourite restaurant? 'I don't have just one. I travel a lot so I have a favourite in each city. I love Tetsuya in Sydney. In Paris, I love Bernard Pacaud's L'Ambroisie - it's one of the best restaurants in the world. In Italy, there are many places - they have many simple restaurants of incredible quality. In Spain, I love Atrio in the south, in Caceres. I love Arzak [in San Sebastian] and, of course, I love El Bulli [near Roses].' What do you cook at home? 'I like to make fish, scallops - different types of seafood. It's easy to cook fish, I find it difficult to cook meat. I don't really have a signature dish, it depends on the season, the people, the occasion. I'm very open. I often cook vegetables because I have a garden so, during the summer, I make a lot of salads.' What do you drink when you're not sipping champagne? 'I drink a lot of water and a lot of red wine - 90 per cent of it French, mostly from Bordeaux. It's strange - Burgundy and Champagne use the same grapes; both regions use pinot noir and chardonnay but in Champagne, we don't drink a lot of burgundy. Champagne and Bordeaux [traditionally] have a close relationship - people from Bordeaux drink a lot of champagne, people from Champagne drink a lot of bordeaux. I love Chateau Ausone, L?oville-Barton, L?oville-Las Cases - that's one of my favourites. And I love a simple bordeaux - Chateau de Lamarque. It's wonderful quality and inexpensive, about Euro20 [HK$210].' Many people haven't heard of the champagne Salon, why is that? 'The champagne business is like the car business. It's very easy to see lots of Mercedes, Audis, Toyotas or Hondas but only sometimes do you see a Lamborghini or Aston Martin. With champagne, it's easy to find Dom Perignon and Cristal but with Salon, we don't make it every year. When we declare a vintage - about once every three years - we make only about 50,000 bottles. That's nothing compared to the 325 million bottles made each year in Champagne. It's a bubble in the ocean of champagne. The allocation for Hong Kong is only 300 bottles. What's your ideal meal? 'That's very difficult. I'd start with Spanish ham - Jabugo Iberico, with a non-vintage Delamotte blanc de blancs. Then fresh scallop carpaccio with vintage 1996 Delamotte blanc de blancs. Lobster with a younger Salon - a 1997 would be nice. Then for me, the best meals have red wine in the middle - for the main course I'd have veal with a beautiful Chateau Ausone. For cheese - a parmigiano - I'd drink an old Salon - 1998 or 1985, then with dessert, a rose with strawberries. Often in my home I do a simple dessert of strawberries and raspberries in a big bowl with some sugar and one or two or three glasses of Delamotte rose. It's simple but perfect.'