Exquisite Flavors Quotes

Food-wise, oh man, I tend to really indulge on vacation because a lot of my friends are incredible chefs. One friend makes an eggplant parmesan that is heavenly and melts in your mouth, and another makes a chocolate pudding that I can't resist.

If my last supper was ever going to be cooked by a chef, it would have to be Thomas Keller.

I am a gourmet. I cannot stay away from my favorite dishes.

When I am up in Paris then the restaurant which has remained my favourite for the past decade is Guy Savoy. The menu is huge, sophisticated and very creative but I keep to simple choices.

When I go to a fine dining restaurant, I'm excited and I do expect to find proposals to wake my senses.

My most memorable meal was with my parents at Joel Robuchon's Restaurant Jamin in Paris. It was Christmas 1982, and the flavors - from cauliflower and caviar to crab and tomato - astounded me. It was the first time I remember thinking that I would like to really learn how to cook.

I revere the memory of Mr. F. as an estimable man and most indulgent husband, only necessary to mention Asparagus and it appeared or to hint at any little delicate thing to drink and it came like magic in a pint bottle; it was not ecstasy but it was comfort.

A crude meal, no doubt, but the best of all sauces is hunger.

The meal was pretentious - a kind of beetroot soup with greasy croutons; pork underdone with loud vulgar cabbage, potato croquettes, tinned peas in tiny jam-tart cases, watery gooseberry sauce; trifle made with a resinous wine, so jammy that all my teeth lit up at once.