Because Quote by Alain Ducasse

In Paris we have bistros, then we have fine dining. In London, you have a very contemporary scene with mixed influences.

— Alain Ducasse

When I am up in Paris then the restaurant which has remained my favourite for the past decade is Guy Savoy. The menu is…

— Jean Reno

In Paris and later in Marseille, I was surrounded by some of the best food in the world, and I had an enthusiastic audience…

— Julia Child

France and Britain have large culinary differences, but one thing they do share is a relatively low tolerance for modernist cooking.

— John Lanchester

When I first went to Paris in 1965, I fell in love with the small, family-owned restaurants that existed everywhere then, as well as…

— Alice Waters

When I started out in the early 1970s French cooking was really my only serious influence. For the first 10 years of having the…

— Rick Stein

The type of cuisine I do, especially after being on 'Iron Chef' for several years, is a lot of global cuisine. My strength has…

— Cat Cora

In the 1970s, British food was beginning to get good, whereas in France it was just starting its long, sad decline. My most memorable…

— Sebastian Faulks

When France was the only reference for chefs to learn, you could go everywhere in the world, and they would copy dishes directly because…

— Daniel Boulud

To the chefs who pioneered the nouvelle cuisine in France, the ancienne cuisine they were rebelling against looked timeless, primordial, old as the hills.…

— Raymond Sokolov

“The French approach to food is characteristic; they bring to their consideration of the table the same appreciation, respect, intelligence and lively interest that…

— Alice B. Toklas

The monotony of provincial life attracts the attention of people to the kitchen. You do not dine as luxuriously in the provinces as in…

— Honore de Balzac