Gastronomic Excellence Quotes

In the 1970s, British food was beginning to get good, whereas in France it was just starting its long, sad decline. My most memorable meals, however, have been in Italy.

A gastronomical supermeal didn't necessarily have to involve the things I had brought from other top kitchens.

Fernand Point's philosophy instilled what cuisine is all about: generosity and hugeness of heart.

Some dishes are of such indisputable excellence that their appearance alone is capable of arousing a level-headed man's degustatory powers. All those who, when presented with such a dish, show neither the rush of desire, nor the radiance of ecstasy, may justly be deemed unworthy of the honors of the sitting, and its related delights.

Of all the items on the menu, soup is that which exacts the most delicate perfection and the strictest attention.

An oyster, that marvel of delicacy, that concentration of sapid excellence, that mouthful bwefore all other mouthfuls, who first had faith to believe it, and courage to execute? The exterior is not persuasive.

A beginner cook is going to have to be patient to really learn well. When you start to beat your master, that's when you're really starting to master the thing. But it's going to take a while. After that, you have to define what you want to be, who you want to be, where you want to be.

How can a nation be called great if its bread tastes like kleenex?

I believe Fernand Point is one of the last true gourmands of the 20th century. His ruminations are extraordinary and thought-provoking. He has been an inspiration for legions of chefs.

Too much trouble," "Too expensive," or "Who will know the difference" are death knells for good food.