Quotes About Gastronomy

I am not someone who ever feels bad about eating a big bowl of pasta for dinner.

I am certainly Italian in my love of food! I eat everything, but I love Italian food most of all. Even my daughter does. Her favourite food is pasta and parmigiana.

Nothing could be more French than pastry.

We never have business meals at El Bulli. If it's about business, you're probably not paying much attention to the food.

Only the French people say French food is the finest cuisine in the world. If you ask anyone else, they will tell you the best food in the world is Italian.

When you roast a chicken perfectly, there's nothing more delicious.

Sesame oil is probably my favorite condiment, period.

THE FIRST PRINCIPLE OF GASTRONOMY There's a rule for proper doses in the dinner-eaters lore: one should stop the filling process while one still has room for more. And if someone at the table had reminded me before - Hallelujah! I'd be able to absorb a little more.

Fish, to taste right, must swim three times — in water, in butter, and in wine.

Tripes, poumons, coeur de porc, etc., tout cela cuit à la vapeur avec du vin de riz.

I am the biggest foodie ever.

I love restaurants from top to bottom.

Foie gras is a breeze to cook, something that can't go wrong.

Romesco with asparagus is simple and brilliant.

The first year I lived in New York, I tried a different burger every week to find my favorite burger in New York.

Se oggi l'uomo non mangia più l'uomo, è unicamente perché la cucina ha fatto dei progressi!

j'ignore à peu près tout de la gastronomie japonaise. Je sais seulement qu'ils consomment une quantité inimaginable de poissons. En fait, je répète ce qu'on dit habituellement à propos du Japon, je ne fais aucun effort de recherche. Je suis un parfait écho.

The Dordogne Valley is one long smorgasbord.

A culinary triumph: the ingenious use of food as an offensive weapon.

The dinner itself might well have been planned by the same mind that had devised the décor: black bean soup, crab meat and slivers of crab shell done in cream, roasted crown of lamb with bone tips decently encased in little paper drawers, tiny hard potatoes, green peas ruined by chopped carrots, asparagus instead of salad, and the dessert called, perhaps a shade hysterically, Cherries Jubilee.

He put some more cold pizza into his face.

Mon Dieu! It is that in this country you treat the affairs gastronomic with a criminal indifference.

A meal should always lie lightly on the estomac," said Poirot. "It should not be so heavy as to paralyze thought.

I eat everything. I still like to go to Peter Luger once in a while.