Quotes About Gastronomy

I've eaten weird things through the course of my life. I've eaten wild game, I've eaten possum - possum's no good.

Animals feed themselves, men eat; but only wise men know the art of eating.

The discovery of a new dish does more for human happiness than the discovery of a star.

The discovery of a new dish does more for human happiness than he discovery of a new star. Tell me what you eat, and I will tell you what you are.

The discovery of a new dish does more for human happiness than the discovery of a new star.

Chefs have a new opportunity - and perhaps even an obligation - to inform the public about what is good to eat, and why.

Amuse-bouches are an opportunity to push boundaries.

I'd like to be a cross between Bruce Parry and Keith Floyd. Someone with a sense of adventure who truly loves food.

I'm not a big fan of food, but when I do eat, I like to eat.

Food is not just eating energy. It's an experience.

I've always been a foodie. I love food!

I like eating. I like food.

I love experiencing new cultures and new foods.

I like to experience all different kinds of foods.

Butter, cream, and bacon. That's such a great foundation right there.

I was lucky to live 10 years in France, so I learned how to eat and drink there.

'Escargot' is French for 'fat crawling bag of phlegm'.

The French cook; we open tins.

I don't like French food. I like everything but French food.

Buying scallops in their shells is the best way to ensure their freshness.

In France, the gastronomy is one of the best in the world. But when you move to England, everybody tells you to be careful about fish & chips. And avoid fried English breakfasts. I now know why.

Sometimes it's good to remember how bad food can be, so you can enjoy the concept of flavour to the fullest.

I'm into the food in Vegas. I'm willing to go to nice restaurants for sushi and stuff like that.

Tender and sweet, Manila clams partner well with a wide variety of foods - white wine, sake, beer, butter, leeks, fresh herbs, roasted peppers, olives, and wild mushrooms, to name a few.