European Cuisine Quotes

At wd~50, we have carried on, I think, a very honest, legitimate European tradition of messing with foie gras.

There are pockets of great food in Spain, but there are also pockets of very mediocre food in Spain, and the same in Morocco and the same in Croatia and the same in Germany and the same in Austria.

Those Frenchies may know their pastry, but you can't beat a bit of British cheese.

You can have intense food experience with less food. Europeans have intense food experiences but eat less food.

People ask me in Europe, when they do interviews... they ask me, 'Well, how does it feel to be a cook in a country that doesn't know how to eat?' It always touches a nerve, because Europe and the world think that America is no more than bad hot dogs and bad burgers.

My wife loves Europe, but to me it's a bad day at a theme park.

I lived in Paris for about nine months. It was an experience.

Well, I love Europe and I love Europeans; when I look at my own personal travel, for most of my life, 80 percent of it has been to European countries. And that was long before I ever considered becoming an ambassador or was offered the opportunity, because I love everything about Europe. I like the culture. I like the food. I like the charm.

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

I believe that London is the most exciting food city in Europe.

I think I have the secret of a successful L.A. restaurant, especially now that so many Europeans live there. You have to have a place where they can see out the windows, see the world passing by. Europeans fancy that.

There is something that has become part of my routine that I eat two or three times a week. Sushi. It exists in Europe but isn't very popular, and especially in L.A., I started eating it. It's both tasty and healthy.

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.

Of course I love cooking Eastern European food because I'm a Jew, but I also love making roast chicken. I love making Hungarian goulash. There are a lot of egg noodles in my cooking.

There was a Greek restaurant, the only place we could get Italian food. All of us Italians and many others from other parts of Europe used to go there, and Rajiv and his friends also. Some of his group knew some of my group, and we met just like that.

The audiences are really great. I really love it over there. I love Europe, period. Oh my God, all the architecture and all the history and just to the way people think and live is so different.

Omelets are about technique. Now, different people make it different ways, but, if you're a chef in Europe, an omelet has to be cooked on the outside, with just a simmer of color, and the inside has to be soft. It should be cooked like a steak - medium rare.

Like the Devil, the Norway lobster is known by a variety of different names: cigala in Spain, langoustine in France, Dublin Bay Prawn in Ireland. And in Italy, as well as the U.K., scampi.

In certain European cuisines, vegetables are cooked a long time. I take the term 'al dente' and use it for vegetables.

Happiness is German engineering, Italian cooking, and Belgian chocolate.

Many of the things the slow food people honor were innovations within historical times. Somebody had to be the first European to eat a tomato.

Horsemeat in many European and Asian countries is consumed as a delicacy.

I loved everything about Spain - the people, the language, and the food!

I don't like to generalize but I've had nothing but bad experiences with Mexican food in Europe.

A man accustomed to American food and American domestic cookery would not starve to death suddenly in Europe, but I think he would gradually waste away, and eventually die.