Q. How did you start in the restaurant business?  

• I wanted to do something creative in life. I first produced a movie, "Jour après jour", and it was a major box office flop. Then I started in the restaurant business.
  
  

 Q. How did you come up with Lo Sushi?

• I wanted to create a restaurant which would have wonderful design. France is at least 15 years behind the   U.S. and Japan for it restaurant design. My idea was simple: I hired the high priestess of design, Andrée   Putman, and I told her: "Design the most advance restaurant you can think of." I found a place on the   Champs Elysées where I am offering an alternative to McDonald's, but more expensive. Lo Sushi was an immediate success because it was different and had great theatrical flair.
  
  

 Q. Why was it so successful right away?

• Our decor in daily life has become more important because it is more difficult nowadays to have big   kitchens, especially in Paris where real estate is very expensive. So, you want something out of the   ordinary if you go out.
  
  

 Q.What about "Bon" which you have opened with Philippe Starck?

• Bon is a kid's dream. When I was a child, I wanted to be a designer, an architect, not a restaurateur. I    wrote to Starck to tell him I admired his work. He wrote back and we decided to start this place together.
  
  

 Q. Who is your clientel in both places?

• The 25-45 set. People with a good income but from all walks of life.