Cuisine Quote by Maryse Mizanin

Food is a passion for me, especially Italian cuisine. I prefer to have somebody cook for me, but I can do some very nice…

— Manuel Neuer

I love the simplicity, the ingredients, the culture, the history and the seasonality of Italian cuisine. In Italy people do not travel. They cook…

— Anne Burrell

I had never seen an avocado until I came to London in 1994. They just weren't a feature of southern Italian cuisine.

— Gino D'Acampo

I especially love French, Italian and Japanese cuisines.

— Eva Herzigova

I always wanted to learn French or Italian growing up. I love the romantic sound of those languages.

— Riley Stearns

I learned English, French, Italian.

— Manuel Pellegrini

“To begin with, she would focus on tried-and-true dishes that she loved to make and which she knew would turn a profit. She had…

— Brian O'Reilly

“From the distance of England the Italian cuisine seems to be all things to all people. It does not expect you to bend to…

— Rachel Cusk

“All across Italy, as Parasecoli tells me, food is used to identify who is Italian and who is not. But dig a little deeper…

— Mark Bittman

Writing in French is one of my ambitions. I'd like to be able to dream one day in French. Italian and French are the…

— Benedict Cumberbatch

“You speak French and Italian?” Moe lounged back, crossing long legs. “Having been acquainted for years with that beautiful creature known as Latin, I…

— Gregory Benford

What makes French and Italian films wonderful is they make them for themselves; they are not made with us in mind at all.

— Jean Marsh

I think Spain will always remain inspirational, and I think French cuisine will continue to be very French and yet very relevant with its…

— Daniel Boulud

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

I actually don't think there is any difference between French and American cuisine. French cuisine was always about discipline, about ingredient, about creativity, but…

— Daniel Boulud