Quotes About Cuisine

In the Maldives, I tried scuba diving, which was an experience of a lifetime. Also, I had various kinds of lobsters, which I'd probably never get to eat again.

The seafood in England is sad.

You never hear about good seafood places.

In many ways, Bengalis and Marathis happen to be very similar. Both love theatre, literature and seafood.

I love seafood.

I'm a big seafood fan.

The jambalaya of the American South owes a lot to the cuisines of the islands and western Africa, and it's my favorite of this type of one-pot cookery.

Every restaurant in the world is owned by a Greek.

Oh, my wife is a wonderful cook. She comes from a food-loving Italian family - her father owned a pizzeria!

You have to respect the culture you are cooking in, yes, but you have to respect the palate you are cooking for, too, and you have to adjust to that palate.

My palate is very sensitive with food.

Napa cabbage is very beautiful, all those long, pale leaves with ruffled edges.

When I was growing up in Russia, my grandmothers would cook the best pancakes in the world, the best meatballs, the best dumplings.

The murals in restaurants are on par with the food in museums.

Delhi is definitely a foodie's paradise.

I really love Paris. It's my favorite city.

In each restaurant, I develop a different culinary sensibility. In Paris, I'm more classic, because that's what customers like. In Monaco, it's classic Mediterranean haute cuisine. In London, it's a contemporary French restaurant that I've developed with a U.K. influence and my French know-how.

In Paris we have bistros, then we have fine dining. In London, you have a very contemporary scene with mixed influences.

I remember how, when I lived in Paris, there was a McDonald's, and I'd always see Americans eating there and think, 'Why do they come all the way to Paris and eat at McDonald's?'

For reasons I didn't understand, I felt I needed to learn how to cook the food of France and knew that I was going to have to get over to the country: to Paris, I'd always assumed.

You can't not love it here in Paris. It's amazing.

I had a baptism of fire when I cooked in the Little Paris Kitchen.

The English murder their meat twice: once when they shoot it, again when they cook it. 'Drôle, n'est-ce pas'?

When I go on Japanese Airlines, I really love it because I like Japanese food.