Quotes About Cuisine

My wife and I like to cook, so we actually prepare our own meals often and can hold our own in the kitchen.

There are really only so many foods and so many ways you can prepare them.

I like to cook as much as I love to eat, and I will eat pretty much anything if it's prepared well!

In Italy, food is an expression of love. It is how you show those around you that you care for them. Having a love for food means you also have a love for those you are preparing it for and for yourself.

Preparing foods from other Jewish communities is broadening. It's interesting to sample the foods of other Jewish communities and see what they developed.

I concentrate in my work on preserving and displaying the original flavor from each ingredient in a dish.

You are about to have your first experience with a Greek lunch. I will kill you if you pretend to like it.

Escargot is pretty good.

I'd rather have Daniel Boulud have 20 restaurants than some restauranteur. It's going to make the food in our country better.

Horsemeat in many European and Asian countries is consumed as a delicacy.

I enjoy Indian cuisine a lot. It's delicious.

Lucknow is a city of love and I am really desperate to know more of what Lucknow is really about.

Every city's got a famous rib place or coffeehouse or dessert place.

Europe is one of the best travel destinations in the world.

I grew up on a pretty Mediterranean diet, so that's what I try to stick to.

Love me some oysters. I always try them in different countries and cities.

That's always the bucket list for me: Different countries, different experiences, different food. To be able to do that through work? I'm the luckiest person alive.

The differences between a tart, a pie and a quiche are a blur.

If my cuisine were to be defined by just one taste, it would be that of subtle, aromatic, extra-virgin olive oil.

If it doesn't taste good it doesn't go on the menu.

I'm half Moroccan and half Indian so I have quite an adventurous taste in food.

I didn't want to become a chocolatier among others, buying ready-to-use couverture. I wanted to take the same approach I follow in my cuisine: putting the product first, revealing the authentic taste of the products.

The French have got taste.

As a chef, if I can taste something, I can basically figure out what's in it.