Bouillabaisse Quotes

Nobody makes bouillabaisse from scratch. It's all a bunch of malarkey. Even the restaurants buy a commercial-grade product. I had a very famous chef tell me that.

I am painting with the same enthusiasm as a Marseillaise eats bouillabaisse ... I am painting big sunflowers.

I love watching the fishermen step off their boats and lay out their catch - typically sardines, monkfish and everything you'd find in bouillabaisse.

I loved Marseille when I was a boy.

This Bouillabaisse a noble dish is - A sort of soup or broth, or brew, Or hotchpotch of all sorts of fishes, That Greenwich never could outdo; Green herbs, red peppers, mussels, saffron, Soles, onions, garlic, roach, and dace; All these you eat at Terre's tavern, In that one dish of Bouillabaisse.

I am working with the enthusiasm of a man from Marseilles eating bouillabaisse, which shouldn't come as a surprise to you because I am busy painting huge sunflowers.

At that comfortable tavern on Pontchartrain we had a bouillabaisse than which a better was never eaten at Marseilles; and not the least headache in the morning, I give you my word; on the contrary, you only wake with a sweet refreshing thirst for claret and water.

Near Marseilles in the south of France, bouillabaisse is a cult food. In Toulouse and Carcassonne, the bean-based stew cassoulet is a cult food. Spain has paella and a number of others. Italy has so many, its cuisine is practically defined by them.

Architecture is art. I don't think you should say that too much, but it is art. I mean, architecture is many, many things. Architecture is science, is technology, is geography, is typography, is anthropology, is sociology, is art, is history. You know all this comes together. Architecture is a kind of bouillabaisse, an incredible bouillabaisse. And, by the way, architecture is also a very polluted art in the sense that it's polluted by life, and by the complexity of things.