Anthony Bourdain Quotes

In London there was no home cooking worthy of the name. When you were in funds you ate out. But only the people whose faces appeared in such publications as Town and Queen could afford to eat in restaurants serving food which would leave them looking and feeling better instead of worse.

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.

A workday lunch that lasts as long as a transcontinental flight is an impossibility for all but the most pliant and footloose of food tourists. To get in the game, you need a thick wallet, an adventurous palate, and a whole lot of time.

I'd rather have Daniel Boulud have 20 restaurants than some restauranteur. It's going to make the food in our country better.

I love the intensity of the fine-dining kitchen, but loathe the fine-dining experience.

We are thrilled with the response we are getting to Le Cirque at The Leela Palace New Delhi. Our goal is to bring a luxury dining experience consistent with international standards of excellence to the expanding and discerning clientele in India.

I go to the fanciest restaurants in the world and try them out. I like to see these chefs that are wizards do their thing. I like two types of food: cheap fast food - In-N-Out Burger, Taco Bell, stuff like that - or expensive food. Anything in between just bothers me.

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

Fine dining is an occasional treat for most people.

I'm sure that at no point in my life could I ever have shown the kind of focus and discipline and commitment necessary to work a station at elBulli or Le Bernardin. No. That ain't me.

At fancy and expensive restaurants (say, $50 and up for a dinner), you can follow a simple procedure to choose the best meal. Look at the menu and ask yourself: 'Which of these items do I least want to order?' Or: 'Which one sounds the least appetizing?' Then order that item.

I still feel that French cooking is the most important in the world, one of the few that has rules. If you follow the rules, you can do pretty well.

Whenever I'd go to restaurants, the main chef came out and was cooking for me, and he's asking me how the food is. I get, like, VIP service, so it's weird.

Gordon Ramsay, the only chef in London honored with three stars by the 'Guide Michelin,' is not a monster.

In Tokyo, we have more three-star Michelin restaurants than Paris.

A gourmet meal without a glass of wine just seems tragic to me somehow.

Give me Caviar Kaspia and give me a hamburger. I love the two extremes.

The food being presented at the most expensive restaurants, by the most sophisticated chefs, was not always recognizable as food to the diner - it required a leap of faith, and I felt curious about that phenomenon.

I like to eat in five-star hotels and also love street food.

I go to Michelin-starred restaurants as part of my job, but that's not how I want to eat all the time.

If you ever need a good steak, Stringfellows is the place to go in London.

I eat everything. I still like to go to Peter Luger once in a while.

I went straight from college into restaurants, so, from the beginning, my idea of what a kitchen should be was the highfalutin' restaurant type - and what I had at home never measured up to that.

I like using iconic things. What fine dining restaurant can get you to eat a breakfast sandwich that's like baby food?

After attending The Dalton School and then Vassar College, I began cooking in New York City restaurants helmed by Anne Rosenzweig, Joachim Splichal and Thomas Keller.