Haute Cuisine Quotes

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Haute Cuisine Quotes

To the chefs who pioneered the nouvelle cuisine in France, the ancienne cuisine they were rebelling against looked timeless, primordial, old as the hills. But the cookbook record proves that the haute cuisine codified early in this century by Escoffier barely goes back to Napoleons time. Before that, French food is not recognizable as French to modern eyes. Europes menu before 1700 was completely different from its menu after 1800, when national cuisines arose along with modern nations and national cultures.
— Raymond Sokolov —

To the chefs who pioneered the nouvelle cuisine in France, the ancienne cuisine they were rebelling against looked timeless, primordial, old as the hills. But the cookbook record proves that the haute cuisine codified early in this century by Escoffier barely goes back to Napoleon's time. Before that, French food is not recognizable as French to modern eyes. Europe's menu before 1700 was completely different from its menu after 1800, when national cuisines arose along with modern nations and national cultures.

— Raymond Sokolov

In each restaurant, I develop a different culinary sensibility. In Paris, I'm more classic, because that's what customers like. In Monaco, it's classic Mediterranean haute cuisine. In London, it's a contemporary French restaurant that I've developed with a U.K. influence and my French know-how.

— Alain Ducasse

I don't care if you're doing haute cuisine or burgers and pizza, just do it right.

— Grant Achatz

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