High-end Quote by Alain Ducasse Download Open image “In London, there is no need for 25 high-end gastronomic restaurants. That would be too much.” — Alain Ducasse ★ ★ ★ ★ ★ 3.3 out of 5 (10 ratings) Copy quoteShare High-end London Much Need Restaurants Too Too much Would
It's a very, very difficult space to operate in, the restaurant business-it requires a lot of human beings to intersect at just the right… — Rocco DiSpirito Copy Share Image
In Paris we have bistros, then we have fine dining. In London, you have a very contemporary scene with mixed influences. — Alain Ducasse Copy Share Image
I'm just a bit frustrated that in London we make such an effort to ape the New York restaurant scene. I have good friends… — Giles Coren Copy Share Image
I'd like to have the first restaurant that can deliver incredible quality food to your table at your house at any time-right where you… — Paul Prudhomme Copy Share Image
I think that in our part of the world, Scandinavia, we are one of the pioneers of showing that gastronomy can be something -… — Rene Redzepi Copy Share Image
I don't understand people who travel purely gastronomically, who book a Michelin-starred restaurant three months in advance and suddenly find themselves in Copenhagen or… — Sue Perkins Copy Share Image
What I love about London is you can go out of your door and turn left or right, and you could eat at every… — Karren Brady Copy Share Image
One thing I liked about living in London was the smaller portions they serve. They eat more often but less at a time. — Vera-Ellen Copy Share Image
When you grow up close to poultry and fields and gardens and open-air markets, you can't help but develop an instinct for quality food. — Alain Ducasse Copy Share Image
With cooking, there's always the tangible and the intangible: that which is in the domain of sentiment, of the individual. — Alain Ducasse Copy Share Image
The Mediterranean is in my DNA. I'm fine inland for about a week, but then I yearn for a limitless view of the sea,… — Alain Ducasse Copy Share Image
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… — Alain Ducasse Copy Share Image
If my cuisine were to be defined by just one taste, it would be that of subtle, aromatic, extra-virgin olive oil. — Alain Ducasse Copy Share Image
I have a very nice garden and extraordinary markets, where there are products from the earth and the sea, in the French Basque country. — Alain Ducasse Copy Share Image
Classical cooking and molecular gastronomy should remain separate...you can mix two styles and get fusion; any more and you just get confusion. — Alain Ducasse Copy Share Image
Food is one part of the experience. And it has to be somewhere between 50 to 60 percent of the dining experience. But the… — Alain Ducasse Copy Share Image
It's not easy to have success with restaurants in different cities, but I like the challenge. — Alain Ducasse Copy Share Image
In France, Christmas is a family holiday. You stay home. New Year's Eve is when you go out. — Alain Ducasse Copy Share Image
I travel the world, and I can see in Toronto the cooking is very personal. These people cook with their hearts. — Alain Ducasse Copy Share Image
The most classic French dessert around the holidays is the Christmas log, with butter cream. Two flavors. Chocolate and coconut. My first job in… — Alain Ducasse Copy Share Image
Rwanda is a landlocked country, but it hasn't stopped developing. They built a high-end tourism industry around the mountain gorillas. — Robert Zoellick Copy Share Image
I really love Paul Smith. And Chrome Hearts. They make the most beautiful, high-end leather and outerwear and jewelry you've ever seen. — Dean Winters Copy Share Image
My shopping habits... I am not very brand-conscious about clothes. I buy whatever looks good on me. Likewise, I don't just shop only in… — Virat Kohli Copy Share Image
I am a chameleon when it comes the way I dress. I am constantly changing it up, and I really can't commit to one… — Darby Stanchfield Copy Share Image
I really love Paul Smith. And Chrome Hearts. They make the most beautiful, high-end leather and outerwear and jewelry you've ever seen. But I'm… — Dean Winters Copy Share Image
CloudShield did not see itself as a cloak-and-dagger company. It made its name for high-end hardware that could peer deeply into Internet traffic and… — Barton Gellman Copy Share Image
I think that that multiplatform development is what's on the mind of most high-end PC developers now... this is really the first time in the industry's history that we've had console machines that can handle all that PC developers can deliver. — Mike Wilson Copy Share
In the U.S., PC-makers have no incentive to lower prices because it kills their profit margins. They keep adding new features like high-end retina… — Vivek Wadhwa Copy Share Image
Check out London, Manhattan, Aspen and East Hampton real estate prices, as well as high-end art prices, to see what the leading edge of… — Paul Singer Copy Share Image
I couldn't use Nest because it doesn't operate with high-end HVAC systems. — Peter Barris Copy Share Image
There's a lot of shoes that people consider high-end fashion, from Balenciaga to this and that or whatever, and the Pro Models are very… — Big Sean Copy Share Image
Buyers of powerful cars place a high premium on the exhaust note, and manufacturers spend a lot of money getting it right. At the… — Serge Schmemann Copy Share Image