Aisling Bea Quotes

We are thrilled with the response we are getting to Le Cirque at The Leela Palace New Delhi. Our goal is to bring a luxury dining experience consistent with international standards of excellence to the expanding and discerning clientele in India.

Every time I baked cookies for people as a kid, it made me so happy. But when I was in culinary school and working in fine-dining restaurants, that was not a thing.

I really like hamburgers and French fries, and I don't consider myself some kind of gourmand.

The older I get, the more I become an apple pie, sparkling cider kind of guy.

You don't have to look far to taste some of the best food the world has to offer. I'd pit my grandmother against a 3-star Michelin chef any day.

I want to sing simple things for the simple lives of simple people.

Though I love the luxury of the Waldorf Towers, room service there doesn't do soul food.

I went to Floridita on Wardour Street when I was 18. All I could afford was pumpkin soup and a glass of champagne, but it was worth it.

I still dream about doing something simple, very simple and universal.

I adore going to a very, very fancy restaurant - as long as the spirit is genuine, like it's their pleasure to welcome you.

I do have a thing for eating out; that's one of life's great middle-age pleasures.

I'm a pretty uncomplicated person. I live a very simple life with my family and I enjoy very ordinary things.

I want to make sure the fine-dining restaurant has a clientele who is local as much as tourists and foodies.

I enjoy the burger joint the same way I enjoy fancy meals.

French fries. I love them. Some people are chocolate and sweets people. I love French fries. That and caviar.

I feed on good soup, not beautiful language.

If you have extraordinary bread and extraordinary butter, it's hard to beat bread and butter.

BLT Prime at Trump National Doral is essential after a long day on the golf course. The popover bread alone is enough to keep me coming back!

Everybody has their role in the food world and what they choose to appreciate. I'm not a fine dining chef. I appreciate it. I think Thomas Keller is amazing. But I really like where I'm at; I like what I do. I like how it makes people feel.

I had one of the best nights of my life in a restaurant called Barclay Prime. It was a steak house that mixed modern with tradition.

Honestly, I love Ruth's Chris.

Even if you're having a snack, enjoying it in a beautiful teacup or on a lovely plate makes it feel like more of an event.

I see City Perch as a destination restaurant.

If you ever need a good steak, Stringfellows is the place to go in London.

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