quote by Paul Bocuse

Life is too short for cuisine minceur and for diets. Dietetic meals are like an opera without the orchestra.

— Paul Bocuse

Mouth-watering Cuisine quotations

Original, in French: La bonne cuisine est la base du véritable bonheur.

English: Good food is the foundation of genuine happiness.

The so-called nouvelle cuisine usually means not enough on your plate and too much on your bill.

Good food is the foundation of genuine happiness.

As far as cuisine is concerned one must read everything, see everything, hear everything, try everything, observe everything, in order to retain in the end, just a little bit.

New Orleans cuisine is Creole rather than Cajun.

Slow Food unites the pleasure of food with responsibility, sustainability and harmony with nature.

A jazz musician can improvise based on his knowledge of music.

He understands how things go together. For a chef, once you have that basis, that's when cuisine is truly exciting.

If I had to narrow my choice of meats down to one for the rest of my life, I am quite certain that meat would be pork.

Scandinavian-Danish cuisine was something quite rustic, mostly known for pastries and smorgasbord cuisine, which in itself has become a joke.

Every morning the cuisinier must start again at zero, with nothing on the stove.

That is what real cuisine is all about.

Soup is cuisine's kindest course. It breathes reassurance; it steams consolation; after a weary day it promotes sociability, as the five o'clock cup of tea or the cocktail hour.

Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements.

A great introduction to cultures is their cuisine.

It not only reflects their evolution, but also their beliefs and traditions.

I believe that cuisine is the most important link between nature and culture.

I've seen zero evidence of any nation on Earth other than Mexico even remotely having the slightest clue what Mexican food is about or even come close to reproducing it. It is perhaps the most misunderstood country and cuisine on Earth.

There is no chiropractic treatment, no Yoga exercise, no hour of meditation in a music-throbbing chapel, that will leave you emptier of bad thoughts than this homely ceremony of making bread.

Eclecticism is the degree zero of contemporary general culture: one listens to reggae, watches a western, eats McDonald's food for lunch and local cuisine for dinner, wears Paris perfume in Tokyo and 'retro' clothing in Hong Kong; knowledge is a matter of TV games. It is easy to find a public for eclectic works.

The cuisine, it is all about putting generosity before rigour and pleasure before lucidity.

You cannot trust people who have such bad cuisine.

It [Great Britain] is the country with the worst food after Finland.

Cuisine has become too complicated - this is about subject, verb, adjective: duck, turnips, sauce.

It is critical to have a sound understanding of traditional culinary principles before attempting to push boundaries in cuisine. Larousse Gastronomique helps me execute the progressive cooking we do at Alinea.

Everywhere the sky is blue. There are a multitude of cuisines and dishes. I think of them as the languages and dialects of food.

Salt is the only product that changes cuisine.

There's a big difference between food that has salt and food without it. If you don't believe that, ask people who can't eat salt.

Great food, like all art, enhances and reflects a community’s vitality, growth and solidarity. Yet history bears witness that great cuisines spring only from healthy local agriculture.

Whenever you see the word cuisine used instead of the word food, be prepared to pay an additional eighty percent.

The image foreigners have of French cuisine is fattening and very fancy food.

But it's not true - French food isn't just rich. The word "healthy" doesn't exist in French. We have many, many words, but not that one. To me, healthy means paying close attention to feeding people.

Japanese food is very pretty and undoubtedly a suitable cuisine in Japan, which is largely populated by people of below average size. Hostesses hell-bent on serving such food to occidentals would be well advised to supplement it with something more substantial and to keep in mind that almost everybody likes french fries.

I find that there are a lot of similarities between French and Japanese food.

I think they're two countries that have really systemized their cuisine and codified it.

There is not a good or a bad cuisine, just the one you like the best.

I think the great Mexican cuisine is dying because there are fast foods now competing, because there are supermarkets, and supermarkets can't afford to keep in stock a lot of these very perishable products that are used for fine Mexican cooking. Women are working and real Mexican cooking requires enormous amounts of time.

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

Soup is cuisines kindest course

Chili is one of the great peasant foods.

It is one of the few contributions America has made to world cuisine. Eaten with corn bread, sweet onion, sour cream, it contains all five of the elements deemed essential by the sages of the Orient: sweet, sour, salty, pungent, and bitter.

The pleasure of eating something because it is expensive has absolutely nothing to do with the taste of good cuisine.

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