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When I started here in the early 1960s, I had fewer than ten people working with me.
Today, there are 150 of us at the Vonnas site.
I've always had a passion for cars, not necessarily beautiful cars, but emblematic ones,
and I think I've passed this on to my son, who's even more passionate than I am.
I'm pleased I was able to preserve my grandfather's BERLIET 1929:
It was a nice souvenir from our childhood.
In January 1963, my father bought me a Floride, a Renault convertible from that era.
Very soon afterwards I bought an Alfa Romeo Giulietta, a small coupé,
and I got a lot of pleasure out of that car.
I think these days, it's very important for a car to have passive safety in case it's involved in a collision or goes off the road.
I think airbags have been improved a lot,
and I take that into account when choosing the cars I drive.
My best memory was more than ten years ago, when I had a lot of fun doing some fast driving on a racing circuit.
It was at an event called Le Volant des Chefs, "chefs at the wheel", organised jointly by Porsche and Moët & Cie
About twenty of us had a chance to drive at Le Mans with instructors.
We learned how to negotiate bends, do skids, and brake very hard at the last minute to get round the track.
I learned a lot.
I'm really fascinated at how much cars have evolved.
When I get into my Mercedes 500 E or BMW 640 Gran Coupe, I can see how far the technology has progressed.
I'm not even talking about its onboard computer—I mean the 500 E's enormously powerful engine.
You feel more at one with the vehicle these days, because they have so much more high-precision roadholding.
Anyway, over 100 years ago, Michelin had the brilliant idea,
as a tyre manufacturer, of providing drivers with a guide
to all the places they could stop and visit while travelling around France by car.
It was amazing, and it's been a success to this day.
My great grandmother was in the guide, and she won her first Michelin star in 1929.
She got her second one very soon afterwards, in 1931, but she had to wait fifty years for the next one.
That's a world record for slowness in getting from two to three stars, though she's had the third one for 32 years.
We're quite proud of that, and it's an example of Michelin's commitment to maintaining traditions and quality.
Michelin says the best performance is lasting performance, and I have the same feeling about my cuisine.
I always say you have to keep moving just to stand still.
A chef's job isn't just about dreaming up new dishes every day,
It's about getting your expertise and enthusiasm across to other people if possible.