Fine Dining Quotes

To be honest, I'm a bit of a snob now; give me a Four Seasons anywhere in the world and I'm happy. Also, they've just opened a Ritz-Carlton in County Wicklow, Ireland, which is stunning and has great views.

The first posh meal out I had was on my 10th birthday.

In San Francisco, the majority of the restaurants are ingredient-driven. In New York, that is true as well, but there's also a greater focus on technique.

Forget the cheap white wine: go to beef and gin!

We also have favourite place in France, called Charlot Premier in Nice, which does excellent oysters.

In terms of beautiful views while eating, I love Babington House in Somerset looking onto beautiful lake, beds, hills and forest.

There was Virginia Boote, the food and restaurant critic, who had once been a great beauty but was now a grand and magnificent ruin, and who delighted in her ruination.

With everything it has to offer, Las Vegas is an obvious destination for tourists, as proven by the over 40 million visitors the city welcomes per year.

Dining is and always was a great artistic opportunity.

I think in France, for example, we can say whatever we want about the French, but going out and dining is more about the intellectual moment to share with the people you dine with than trying to figure out what the chef did with that little piece of salmon or lobster and all that.

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.

As we say in the American Institute of Wine and Food, small helpings, no seconds. A little bit of everything. No snacking. And have a good time.

A woman should never be seen eating or drinking, unless it be lobster salad and Champagne, the only true feminine and becoming viands.

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

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 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.

Everybody has their role in the food world and what they choose to appreciate. I'm not a fine dining chef. I appreciate it. I think Thomas Keller is amazing. But I really like where I'm at; I like what I do. I like how it makes people feel.

I never taste the wine first in restaurants, I just ask the waiter to pour.

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

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 absolutely love Las Vegas. I've been there a bunch of times on my own.

When I was at the Cordon Bleu things took hours and hours and hours to make. And they were beautiful dishes - and I know how to cook that way - but I was like, 'no one is cooking like this.'

Fifteen years ago, France was the promised land of cooking. So I looked at a map, found five restaurants and faxed them to ask for a job. Within five minutes, I got a reply from the then three- star Le Jardin des Sens in Montpellier.

When I'm dining out privately, I tend to avoid fine-dining venues; I like things to feel casual.

Man, I really like Vegas.