Quotes About Gastronomy

I am a massive foodie.

I can cook a five-course meal.

I'm the king of food, I eat out three to four meals a day.

I like meat. I never miss it from each meal.

I'm a restaurant junkie.

We've become such a restaurant society.

I try to try a new restaurant every week.

L'Etoile, in Soho, is the best French restaurant in London.

I like to go out to different restaurants in New York. I'm a restaurant junkie.

I love trying new restaurants.

I try to eat in one of my restaurants every day, and I eat out in another restaurant every day. It's what I do.

I don't cook. I love to eat. I love to go to the restaurants.

I like to try different restaurants in every city.

No one eats at restaurants as much as I do.

My palate is very sensitive with food.

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

Delhi is definitely a foodie's paradise.

We had a crisp, oily salad and slices of pink country sausages, an aioli of snails and cod and hard-boiled eggs with garlic mayonnaise, creamy cheese from Fontvielle, and a homemade tart. It was the kind of meal that the French take for granted and tourists remember for years.

I find it an absolute pleasure to read travel guides, especially the Michelin guides, and their description of places I know I'll probably never visit. I spend a large part of my life reading descriptions of restaurants.

When I visit a country, I like to experience local food.

I have always been fascinated by chefs and I make it a point to meet them at all the hotels I visit.

A visit to the Rennes market, one of the finest I have seen in France, alone will convince you of the virtues of Breton gastronomy. It's a testament to the fact that Brittany is Frances' most agriculturally active region, with the producers themselves peddling their products, a vocal bunch, full of recipe ideas and passion.

A lobster bisque ought to be the crowning glory of the potager. And this one was excellent. Silky as a gigolo's compliment and fishy as a chancellor's promise.

The steam-borne smells of root and muscle, allium and brassica, saffron, thyme, turmeric, allspice, nutmeg and cinnamon, caramelised sugar, brandy and sour vinegar, duck thighs and salmon scales curl and emulsify into gobbets that dribble into nubbed stalactites on its galvanised yawn.