Marco Pierre White Quotes

I think the French and the Japanese are both obsessed by seasons, small producers, freshness.

I’d rather eat French shit for two years than Chinese shit forever.

There are many places that people can produce really good food. I wouldn't limit it to an area of the country, it's what the chefs have in them.

For me, cooking is an expression of the land where you are and the culture of that place.

If I am honest, my food is actually quite far removed from both the food of my mother and my father.

Find combinations of flavors you love and buy the best quality ingredients you can afford. Your food is only going to be as good as the sum of its parts, like anything else.

Whoever would have guessed that in the land of cheap sausages and mashed potatoes there could be such a change which would actually bring the French from Paris every weekend to invade Britain en masse to eat great food and drink great wine.

I don't come from any great culinary tradition - I'm from London!

Food makes travel so exceptional, because you get to taste what it's actually supposed to taste like. To eat the real Pad Thai or finally have a proper curry is something pretty amazing.

You eat a lot of goat stomach when you're in North Africa. You eat whatever's put in front of you. I am a big proponent of that.

American cooking is one of the unknown cuisines in America.

Back in the early days of international, everybody wanted to customize the menu for every place.

Chef Michel Richard is always at the top of his game.

The flavour of something fresh out of the ground is 10 times better than something that's been flown halfway across the world.

Anyone who's a chef, who loves food, ultimately knows that all that matters is: 'Is it good? Does it give pleasure?'

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

When I first went to Paris in 1965, I fell in love with the small, family-owned restaurants that existed everywhere then, as well as the markets and the French obsession with buying fresh food, often twice a day.

I think Australian food is probably some of the best in the world.

New Zealand has better food - sorry, America.

There's no point just telling the French that you can cook, the proof is in the pudding; if you bake them something delicious then you'll win them over.

A fellowship to Oxford acquainted me with the depths of English cooking. By the twenty-first century, London's best restaurants are as good as Paris's, but not in the 1950s.

I am not very convinced with having a signature dish. The whole point of being a chef is going to a new place, adapting and curating a new menu as per the culture and community.

We have good food in Los Angeles, but it's not as good as Atlanta food.

I try as much as I can to bring out my own British flavor.

Filipino food is not common when compared to your local Chinese food options.