Fine Dining Experience Quotes

I think fine dining should be part of the community where it is, more than just for the people who are going to make a special occasion.

I've actually eaten in The Ivy in London. I love their shepherd's pie.

The menu de degustation is the finest expression of avant-garde cooking.

To eat well, I always disagree with critics who say that all restaurants should be fine dining. You can get a Michelin star if you serve the best hamburger in the world.

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

I love seafood. Whenever I'm in Las Vegas, I love going to the Bellagio buffet because they have these great king crab legs.

I don't go to fancy Michelin-starred restaurants often.

Listening to Britons dining out is like watching people play first-class tennis with imaginary balls.

I could not conjure up one melancholy fancy upon a mutton chop and a glass of champagne.

Bill Blass came in all the time, and I would make him roast chicken with spring potatoes and spring porcini with spring onion. And baby artichokes. And never, ever did he find a better chicken. Norman Parkinson, one of the greatest photographers alive, came every lunch to Le Cirque. And every time he would clean up his plate with his bread and then he would take his marker and write on the plate how much he loved the food. I think at Le Cirque I learned how to make real food, which is what people crave, not just gimmicky things on a plate.

You would not serve junk food at a banquet, and your book must be a banquet. Get your language from Swift, not from Shopsy's.

A lobster bisque ought to be the crowning glory of the potager. And this one was excellent. Silky as a gigolo's compliment and fishy as a chancellor's promise.