Palate Pleasure Quotes

I went to bed last night dreaming of tuna melts. I love food.

When you make a record, I always imagine people dancing to it. If the chef thinks it tastes good, then there will be someone who ultimately believes the same thing.

The night before Tilbury, the Cordon Bleu gourmet dinner turned out Cordon Brown. Six out of ten to the chef for trying and ten out of ten to us for eating it.

Food is one part of the experience. And it has to be somewhere between 50 to 60 percent of the dining experience. But the rest counts as well: The mood, the atmosphere, the music, the feeling, the design, the harmony between what you have on the plate and what surrounds the plate.

There is no sincerer love than the love of food.

There's a battle between what the cook thinks is high art and what the customer just wants to eat.

It's really not rocket science. If animals are not mere things; if they have moral value, we cannot justify eating, wearing, or using them particularly when we have no better reason than palate pleasure or fashion. If you are eating, wearing, or using animals, then your actions say that you regard them as mere things, despite what your words say.

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

The shape of the meat and the taste of it starting from the top down is a part of me. All of my feelings are coming from inside of the meat down to when I put the salt onto the meat.

Very rarely does food enhance the conversation. If the food is really good, there'll be much less conversation because you'd be concentrating too much on the food.

Whatever people can stomach, I say go for it.

Usually, one's cooking is better than one thinks it is.

I'm a simple cook, and there's a lot I don't eat. But food is important. It translates so easily into pleasure.

Wine and cheese are ageless companions, like aspirin and aches, or June and moon, or good people and noble ventures.

The idea that we have the right to inflict suffering and death on other sentient beings for the trivial reasons of palate pleasure and fashion is, without doubt, one of the most arrogant and morally repugnant notions in the history of human thought.

We are delightfully trapped by our memories. I can't drink a bottle of Chateauneuf-du-Pape Vieux Telegraphe without revisiting a hotel bistro in Luzerne, Switzerland, where I ate a large bowl of a peppery Basque baby goat stew. A sip and a bite. A bite and sip. Goose bumps come with the divine conjunction of food and wine.

For me, a $20 wine that drinks like a $40 wine in terms of complexity and interest is a value, while a $5 wine that is not very good is not a value at all in my opinion.

I believe that a cook in a kitchen isn't producing an entree: he's producing a reaction. The product is the reaction; the entree is just the vehicle.

You can go anywhere in the world, and people's faces light up when they put delicious food in their mouths.

The difference between a bland tomato and great one is immense, much like the difference between a standard, sliced white bread and a crusty, aromatic sourdough.

One of life's finest things is enjoying your food.

When it came to foods it was a guessing game.

I really love good food occasionally, but I need time to enjoy it, and I need to be hungry.

I love Indian food - it's my favourite cuisine. I love the mixture of spices and the subtle flavours. It's really erotic; the spices are so sensuous.