Quotes of All Topics . Occasions . Authors
I do most of the cooking in my head.
The Asian airlines have the best wine programs.
The world forgets about people who are not useful.
I love any excuse to work with a mortar and pestle.
The relentless pursuit of being different is very French.
I am a very eco-friendly chef but a guilty air traveller.
The world of wine is more creative than the world of cooking.
London is the most important city in the world for restaurants.
I prefer to be able to identify what I'm eating. I have to know.
Chefs don't become chefs just to earn stars - that's not the goal.
You need a good gardener and a good fisherman. The cook is not required.
If I'm a great artisan of the kitchen, it's because I don't buy my sauces.
For me, going to markets is the best way to understand the soul of a place.
When I'm in Paris, my favorite market is the Marche Raspail on the Left Bank.
The planets resources are rare; we must consume more ethically and equitably.
The planet's resources are rare; we must consume more ethically and equitably.
Believe me, I did not come to London to cook farmed fish. All my fish are wild.
I'm in love with the markets of the world. It's a photograph of a city, a culture.
The restaurants express the spirit of the chef, the spirit of the city, the country.
I love to pick tomatoes at the end of the day, when they're still warm from the sun.
I don't like being disappointed by somebody I trust. Fortunately, it rarely happens.
I have an obsession for quality. I work for my guests, not to obtain Michelin stars.
At my home in the southwest of France, I grow oak, hazel, and lemon trees in my backyard.
In France, Christmas is a family holiday. You stay home. New Year's Eve is when you go out.
In London, there is no need for 25 high-end gastronomic restaurants. That would be too much.
It's not easy to have success with restaurants in different cities, but I like the challenge.
For me, the most luxurious place is somewhere that allows you to feel emotions and pleasures.
I think the French and the Japanese are both obsessed by seasons, small producers, freshness.
Given the number of restaurants I have, I could easily travel all the time - but I try not to.
Techniques are not the most difficult to teach. The attitudes chefs take are much more important.
I live in Paris, yet Monaco, where I spend a lot of time, holds a very special place in my heart.
Everywhere in the world there are tensions - economic, political, religious. So we need chocolate.
A man obsessed: obsessed with perfection, sharing, aesthetics, taste, savoir-faire, and much more.
Cuisine has become too complicated - this is about subject, verb, adjective: duck, turnips, sauce.
There are so many impassioned winemakers. I think there are more impassioned winemakers than chefs.
TV is a deformed vision, an excessive caricature. A chef has to stay an artisan, not become a star.
I concentrate in my work on preserving and displaying the original flavor from each ingredient in a dish.
Desserts are like mistresses. They are bad for you. So if you are having one, you might as well have two.
Our milk chocolate is very chocolaty. In fact, we don't call it milk chocolate - we call it milky chocolate.
I have a very modern way of thinking; the chef is there to lead the team and not just to sit behind the piano.
Everything that pushes up out of the earth I love. Everything under the earth, root vegetables, I love to cook.
I travel the world, and I can see in Toronto the cooking is very personal. These people cook with their hearts.
If I am going somewhere exotic, I take an empty suitcase with me to bring back the objects I fall in love with.
If my cuisine were to be defined by just one taste, it would be that of subtle, aromatic, extra-virgin olive oil.
Tasting a dish should be memorable If nothing remains in the memory of a single guest, then I have made a mistake.
In France, I am the fifth artisan to produce his own chocolate, and the others have been doing it for a long time.
To make my meal, I go to the market and to the garden, and then I decide what I'm going to do. That's a great pleasure.
If you don't treat an ingredient and its flavors with respect - if you drown it in oil, for instance - you'll spoil it.
In Paris we have bistros, then we have fine dining. In London, you have a very contemporary scene with mixed influences.
The real evolution is to learn something new every day - it's very important for chefs to share what they have discovered.