High-End Cuisine Quotes

We have an odd culinary relationship with tinned food. In higher society, rare and supposedly exquisite goods such as tinned baby octopus, foie gras and caviar come in beautifully crafted, artistically designed tins.

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

I was a sucker for glamorous women in shoulderpads eating fancy things like eggs benedict.

Fine dining is an occasional treat for most people.

No matter what it is you are cooking, buy the best ingredients you can afford. I don't care if it's a simple salad or Beef Wellington. A quality product stands alone and won't need any dressing up.

A gastronomical supermeal didn't necessarily have to involve the things I had brought from other top kitchens.

Raw lobster tail, freeze dried, is amazing.

Today's food trucks are far from cheap eats on wheels, there are some seriously gourmet offerings on four wheels.

You walk into a restaurant when chefs are not there and it's different. The magic isn't there. Why pay top pounds when the chef is not in the house? I feel cheated. I don't mind paying big money for food but if I go to Paul Bocuse's restaurant I want Paul in the house.

Today there are very few chefs at that high level who are behind their stoves. You don't feel their presence within the room. Where's the romance? Where's the show? Where's the theater? The modern day restaurant - it's like dining in a chapel. It's boring.

A burger is a black dress; a kebab is a Met Gala gown.

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.

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.

For everyday diners in Manhattan, cracking the waiting list at Nobu is said to be harder than getting courtside tickets for the Knicks.

The restaurant industry in New York in the '80s was a good place to hide out if you had issues.

I think that 'celebrity' and 'chef' should be a permanent oxymoron.

I'd rather have a hot dog than caviar.