Quotes About Chez Panisse

Chez Panisse is a sensory temple - you might have to be made of stone not to fall for it.

The classic French blanch-and-cool technique I learned at Chez Panisse yields the kind of brilliant, picturesque vegetables we all want to see on restaurant plates. Long-cooked foods, on the other hand, fall firmly into the 'ugly but good' camp of the Tuscan cucina povera, where flavor far outshines looks.

The Art of Simple Food by Chez Panisse founder Alice Waters lined