Ferran Adria Quotes

I used to love fine dining, but I lost my appetite for it to a degree because sometimes it is too much about the effort and too little about the result.

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

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

I enjoy the burger joint the same way I enjoy fancy meals.

I am a gourmet. I cannot stay away from my favorite dishes.

I love eating out. I don't deny that. But I don't want 12 or 15 courses because the chef wants me to taste this or taste that. I just want to be able to decide.

I have eaten very well in Los Angeles. Marvelously!

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.

No tablecloths, silver cutlery, fine porcelain, sommeliers, or deep wine lists - that's fine. But no service or hospitality? That's going too far.

I'm into the food in Vegas. I'm willing to go to nice restaurants for sushi and stuff like that.

Food is not just eating energy. It's an experience.

I think the price of the food can totally alter the perception of it. If I know something is expensive and the ambience is fancy, the food just invariably tastes a little better - and I feel like I'm getting away with something. But I'm also bored by most 'fancy' food.

Way back in the day, I used to cook for Thomas Keller at Rakel in New York City. Keller is a down to earth, kind, supportive person. I wish people could see that.

I consider a perfect hot dog on the street to be as valid a food experience as dinner at Blue Hill at Stone Barns.

Honestly, I love Ruth's Chris.

I see City Perch as a destination restaurant.

I love Franschhoek, and straight off the plane, I went to the incomparable Quartier Francais, on the main street, for breakfast. This small hotel and restaurant is regularly near the top of every poll for best hotel and restaurant in Africa.

Chefs get sucked into the trap of 'fine dining' because some guides make it central to their ratings system and because some customers have been trained to focus their expectations on the trappings and not on the food. It's all a gigantic waste of energy.

I'm a big foodie and would love to indulge in such things. I've been to many restaurants in the city, and although I can't eat often, I know what's available where.

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

Weddings have become an expression not just of our desires but also our ambitions, and so more and more the food at weddings is like the food everywhere else, with the ingredients parsed for purity and the preparation praised for ingenuity and the sushi chef standing where the carving table used to be.

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

I was really impressed with the dining scenes and how amazing the culinary scene is in Nashville.

I never pictured L.A. as a hub for amazing food, which I learned quite quickly is sheer naivete. The restaurants here are insane.

I used to eat Danny Kaye's food. I had his Chinese and Italian meals, and that was as good as it gets.