French - Chef | April 7, 1945 - August 6, 2018
One should eat cumin every day!
Joel Robuchon
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Right now, I am doing the reverse of molecular gastronomy. I'm working with scientists to find ingredients and produce that are proven to be good for you.
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Vegas represents the idea of America I had as a kid. The big cars, the pretty girls; everything is possible in Vegas.
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I am a gourmand. I like to eat. When I have something that I like, I tend to have too much of it. That is a guilty pleasure.
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I travel a lot. If you look at my suitcase, everything is extremely well-packed and well-folded; people who travel with me are impressed at how organized I am. Some would refer to me as a maniac for this.
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In France today, people no longer eat as much heavy food and fat as they did 15 or 20 years ago. These days, French cooking, through the influence of 'grande cuisine,' has become a bit lighter. And we are beginning to discover the original flavors of our produce.
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The older I get, the more I realize the truth is the simpler the food, the more exceptional it can be.
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I never try to marry more than three flavors in one dish.
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My role as a chef is respecting the produce. Why should I change and mask the original flavors of the produce that I'm utilizing?
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The worst thing for me is to not taste what I'm eating, to not know what I'm eating. It upsets me to no avail.
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I've never thought of myself as having that much of a temper. But it's true that I can't stand it when things are not done properly. When that happens, I cannot control my reaction.
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I think I grew up with the idea that there was something comforting about preparing food.
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