Quotes About Gastronomy

The only kind of restaurant I could imagine doing would be the extraordinarily snooty restaurant with three or four tables, and I would cook what I felt like cooking. And you could eat it or not.

Raw lobster tail, freeze dried, is amazing.

My favorite thing about Taiwan is the food.

The food in Taiwan is pretty great.

All of the Spaniards are really talented. I don't know what they eat.

I like that talented chefs are able to keep coming up with new ways of preparing food - it really is an art form.

I ate a great quantity of turbot, some boiled mutton and a few nicely-dressed woodcocks, each set upon a toast which had been spread with the bird's "trails", peppered. "Trails" means guts. I also drank some wine.

If there is anything we are serious about, it is neither religion nor learning, but food.

Chelsea has always been a foodie heaven and it will never change in that respect.

There is a difference between dining and eating. Dining is an art. When you eat to get most out of your meal, to please the palate, just as well as to satiate the appetite, that,my friend, is dining.

They made Caesar salad with Cashel Blue cheese. They made Irish lobster confit in Kerrygold butter. They made black pudding the way Fergus remembered it from his childhood, and lamb sausages so delicate they almost melted in your mouth. Everything they put on the menu got raves.

Food is for eating, and good food is to be enjoyed... I think food is, actually, very beautiful in itself.

Dining is the privilege of civilization. . . . The nation which knows how to dine has learnt the leading lesson of progress.

One of the important requirements for learning how to cook is that you also learn how to eat.

At last the meal was ready to go up, the cream of carrot soup resting in its tureen; the fish pale in its butter sauce; the beef proudly browned and crackling with heat, its sauce of wine, demi-glace, and shallots poured around its base; the potatoes crisp; the greens resting in a bowl with a light sprinkling of a wine and lemon sauce; the lemon tart to be set on the sideboard for after

After the third course the entrees had made their appearance; they consisted of pullets a la marechale, fillets of sole with shallot sauce and escalopes of Strasbourg pate.

TIP: Desserts should never be sweeter than the wine served to accompany them—and nor should savory dishes.

One of the best pairings we've ever done was of Champagnemarinated strawberries with Kyoto Cherry Rose tea.

If we put a vinaigrette together, every part of it is weighed. For the burger, we do a bit of arugula, olive oil - everything is weighed. To the gram.

If you want to eat well in England, eat three breakfasts.

Food isn't like anything else. It's something precious. It's not a commodity.

I prefer eating to cooking.

I love food and am very good at improvising when preparing it - it's a really creative experience for me.

I think that in our part of the world, Scandinavia, we are one of the pioneers of showing that gastronomy can be something - high gastronomy can be something very, very present and doesn't have to involve, you know, what is perceived as the normal luxury items that belong in a high gastronomy restaurant.