French Kitchen Quotes

#1. Larousse Gastronomique is a veritable dictionary of cooking terms for the French kitchen. If a chef were allowed only one book, this would have to be it.

Mario Batali

#2. In an Indian kitchen, the focus is on getting the job or dish done right in whatever way possible; however, in a French kitchen there's a clear hierarchy, and a chef has to know where their skills are and not go beyond them.

Manish Dayal

#3. It doesn't take money to have style, it just takes a really good eye. Sometimes you can find amazing culinary antiques that will make it feel like an old French kitchen.

Tyler Florence

#4. For me, it was kind of like going into the military or something. And anybody - any male - who has ever worked in a French kitchen knows what I am talking about when I say that.

Alton Brown

#5. In the kitchen Valeria was making breakfast, his aunt never made breakfast even though Carlo insisted for years that a hotel hoping to cater to French and Americans must offer breakfast. "It's a lazy man's meal.", she always said. "What laggard expects to eat before doing any work?

Jess Walter

#6. Leah watches Natalie stride over to her beautiful kitchen with her beautiful child. Everything behind those French doors is full and meaningful. The gestures, the glances, the conversations that can't be heard. How do you get to be so full? And so full of only meaningful things?

Zadie Smith

#7. The Robespierre women (as one tended to think of them now) were all on display. Madame looked actively, rather intimidatingly benevolent; it was her aim in life to find a Jacobin who was hungry, then to go into the kitchen and make extravagant efforts, and say, "I have fed a patriot!".

Hilary Mantel

#8. The most classic French dessert around the holidays is the Christmas log, with butter cream. Two flavors. Chocolate and coconut. My first job in the kitchen when I was a boy was to make these Christmas logs.

Alain Ducasse

#9. From time immemorial, soups and broths have been the worldwide medium for utilizing what we call the kitchen byproducts or as the French call them, the 'dessertes de la table' (leftovers), or 'les parties interieures de la bete', such as head, tail, lights, liver, knuckles and feet.

Louis Pullig De Gouy

#10. I went into a French restaraunt and asked the waiter, 'Have you got frog's legs?' He said, 'Yes,' so I said, 'Well hop into the kitchen and get me a cheese sandwich.'

Tommy Cooper

#11. I was chef to the French Presidents between '56 and '59, finished with de Gaulle, and during de Gaulle I remember serving Eisenhower, Nehru, Tito, Macmillan; those were the heads of state at the time. I never saw anyone. No one would ever, ever, ever come to the kitchen. You couldn't even see them.

Jacques Pepin

#12. While some people are good at painting, playing an instrument or singing, I have been told more than once I am good at storytelling. I hope that you enjoy my stories as I recall them.

Eric Arrouze

#13. One really interesting thing for me was learning about kitchen etiquette, and the differences between an Indian kitchen and a French one. They're different in atmosphere, and also in how chefs maneuver within them.

Manish Dayal