Modern Cuisine Quotes

I think that in our part of the world, Scandinavia, we are one of the pioneers of showing that gastronomy can be something - high gastronomy can be something very, very present and doesn't have to involve, you know, what is perceived as the normal luxury items that belong in a high gastronomy restaurant.

I enjoy going for brunch at Granger & Co. in Notting Hill and having my all-time favourite: poached eggs and avocado on toast. I love the aesthetic of the space and the fresh, modern approach in the dishes.

I don't go for the nouvelle approach - serving a rabbit rump with coffee extract sauce and a slice of kiwi fruit.

France and Britain have large culinary differences, but one thing they do share is a relatively low tolerance for modernist cooking.

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

Larousse Gastronomique has always been the first and last word on classic European techniques and recipes. I love that it has expanded its reach to cover world cuisines and modern culinary innovations, making it more indispensable than ever.

You have to know the classics if you want to cook modern food.

All of these concoctions that we think are Mexican, are in no way reflective of the deep, incredibly old, complex and sophisticated deep regional cuisine of Mexico. Or the new modern Mexican cuisine, which has really been exploding over the last few years. I think we just have a completely misrepresented view of how good, how complex these flavors are. I think we could learn a lot more. It's a great cuisine that's really moving forward, faster than any other.

A lot of young chefs today get carried away by trends, by influences, by movements.

Gelatins are one of most unbelievable areas in cooking today.