Discover the most popular and inspiring quotes and sayings on the topic of Bouillabaisse. Share them with your friends on social media platforms like Facebook, Twitter, or your personal blogs, and let the world be inspired by their powerful messages. Here are the Top 100 Bouillabaisse Quotes And Sayings by 95 Authors including Louis Diat,Marian Keyes,Eric Ripert,Julia Child,Gary Vaynerchuk for you to enjoy and share.
If any one element of French cooking can be called important, basic and essential, that element is soup.
Desserts. I ordered banoffee pie.
For me, food is about memories, feelings, emotions, and so is Le Bernardin, and that's why it's not just a restaurant.
Cassoulet, that best of bean feasts, is everyday fare for a peasant but ambrosia for a gastronome, though its ideal consumer is a 300-pound blocking back who has been splitting firewood nonstop for the last twelve hours on a subzero day in Manitoba.
Beaujolais is so underrated.
ORANGE MARMALADE',
The menu de degustation is the finest expression of avant-garde cooking.
Lourdes Venard's White Bean Stew
Auguste Escoffier into what we now know as the five mother sauces of French cuisine. It's funny
I love French stuff. Mmmm, french fries.
cream of banana soup
I have yet to discover a dish that will not come alive in the presence of champagne.
The tastes of France are changing and we are the last of the banquet.
We Americans are mildly interested, of course, in reading about the discovery of radium by Madame Curie, but what we really yearn to know is the name of the uncommemorated French female who first mixed a sauce bearnaise.
One of my favorite things to cook is fondue. I'm Swiss. It's a great social meal.
I was in pure, flavorful heaven at the Cordon Bleu.
Borscht is more than a soup, it's a weather vane. When my family says they want hot borscht I know winter is coming, and when they want cold borscht I know how far can spring be behind?
Breakfast with the Borgias.
I sit down in front of Baz now, on the coffee table
which I carried up by myself. He hands me his cup, and I take a sip. "What is this?"
"Pumpkin mocha breve. I created it myself.
A cherefull looke makes a dish a feast.
gastronomic flavours and traditions on display to tease and seduce the senses.
Not just a recipe book, but a genuine overview of Tuscany's culinary history and culture, a journey in images through photographs taken specifically by expert photographers.
This is what I grew up on in Alsace. It's choucroute. I'd wake up every morning with the smell of cabbage and potatoes and pork.
Bolshoi ... A mother's life, one long errand. One enormous chore.
The French: a people who have used their sophisticated culture and beautiful language to bequeath to the world the sliced potato.
It was in 'Esquire' in the 1970s that I first learned Nora Ephron's recipe for borscht - certainly an editorial first for that manly magazine.
I have met a lot of top chefs around the world during my travels. Each one of them has said 'Ratatouille' is their favorite movie and the only movie that truly captures what they do.
Salad is roughage and a French idea.
Like a Frenchman, far from home, catching a whiff of Gauloise.
I don't like nouvelle cuisine, too small bits. I like to have a nice wine, nice pasta, tomatoes.
I don't like French food. I like everything but French food.
the Valley of Boval, where the women and the cows were renowned for their udders.
How the French can talk. About a stew, about a fly on the parapet, about death, about anything.
Champagne ... the wine of kings, the king of wines
Custard: A detestable substance produced by a malevolent conspiracy of the hen, the cow, and the cook.
I cook a lot of Italian food. Bucatini Pomodoro is my best: it's a fat spaghetti with tomato, olive oil, and reminds me of getting married in Italy.
I'm not a Frenchie, I'm a Belgie!
Mongolian Fondue," I say. "Very authentic.
Everything French is amazing, especially creme brulee, but then burnt sugar works for me in any capacity.
It is time to buddle (scrub in water) all that is not illutile (unwash-awayable). Baudelaire said that humans were deluded if they thought they could wash away all their spots with vile tears, but Baudelaire was French and therefore knew nothing about hygiene or shower gel.
Ten cooks' shops! ... and all within three minutes' driving! one would think that all the cooks in the world ... had said - Come, let us all go live at Paris: the French love good eating - they are all gourmands - we shall rank high.
Now I must listen again to Claude's set piece on menu terms, as if he's the first ever to spot these unimportant absurdities. He lingers on "pan-fried." What is pan but a deceitful benediction on the vulgar and unhealthy fried?
The effervescence of this fresh wine reveals the true brilliance of the French people.
The French cook; we open tins.
A very good drink they call Chaube that is almost as black as ink and very good in illness, especially of the stomach. This they drink in the morning early in the open places before everybody, without any fear or regard, out of clay or China cups, as hot as they can, sipping it a little at a time.
How do you say 'delicious' in Cuban?
When the sommelier Enrico Bernardo moved to Paris from Italy nearly two decades ago, the world of French gastronomy brutally rejected him. No matter that he had won the competition for best sommelier in Italy; when he asked 30 restaurateurs for work in their wine cellars, all turned him down.
If kids can learn how to make a simple Bolognese sauce, they will never go hungry. It's pretty easy to cook pasta, but a good sauce is way more useful.
Chicken or shellfish gumbo, usually a side. ("Sopa de" means
It is critical to have a sound understanding of traditional culinary principles before attempting to push boundaries in cuisine. Larousse Gastronomique helps me execute the progressive cooking we do at Alinea.
For everyday, we like Beaujolais, Grenache or Syrah, and we like a lot of it! It's a family tradition: We would never consider having a meal without wine.
Chekyns upon soppes" (basically chicken on cinnamon toast) from the 1545 early Tudor cookbook A Propre Newe Booke of Cokerye: Chekyns upon soppes. Take sorel sauce a good quantitie and put in Sinamon and suger and lette it boyle and poure it upon the soppes then laie on the chekyns.
Is that a type of food
Soft, sweet things with a lot of fancy dressing - that's what a little boy loves to eat and a grown man prefers to marry.
Oh, adorable, delicious Amelie. If I weren't so completely straight and enamored with cock, I would devour this sweet little tart.
I jokingly refer to the word 'gourmet' as the 'g' word.
Elizabeth poured the brewskilicious foam over her aforementioned bodalicious huzza-huzzas and Wahwahzoozie." - Bats 2015
Marmite - like that other little black-jar job, Bovril - is so much a Mark 1 staple-of-Empire brand, so much part of the Edwardian world of enamel advertising signs, the history of grin-and-bear-it industrial food.
Wines, soups, desserts, dessert soups, and more wines.
brown-capped porcini, yellow chanterelles, and oysters, every hillside ablaze with multicolored mushrooms, tasty and not nourishing in the slightest.
call it chicken salad
Beulah, peel me a grape
That amenity which the French have developed into a great art ... conversation.
Gallimaufry of ices and trifles and toasts, supervised
My dream as a passionate cook has been to go to Le Cordon Bleu. Never could my most incredible dream have lived up to the experience. The food, the lesson, the chef, the ingredients - all the best of the best. I see why Le Cordon Bleu is world-renowned.
A carbonated wine foisted upon Americans (who else would drink it?) by winery ad agencies as a way of getting rid of inferior champagne by mixing it with inferior burgundy.
It is the Americans who have managed to crown minced beef as hamburger, and to send it round the world so that even the fussy French have taken to le boeuf hache, le hambourgaire.
French culture is known for many great attributes, some of which probably have nothing to do with food, wine, and romance.
Again, the first "o" in "borogoves" is pronounced like the "o" in "borrow." I have heard people try to give it the sound of the "o" in "worry". Such is Human Perversity.
Dear Diary:
I have a confession to make: I've become a total idiot over French pastries.
They're my new favorite food.
My new-found edible souvenir.
My new favorite sin.
Dunkin Donuts is so yesterday.
French women eat and serve what's in season, for maximum flavor and value, and know availability does not equal quality.
The climax of absurdity to which art may be carried when led away from nature by fashion, may be best seen in the works of Boucher ...
On Fridays there were fish fries or boils at which they served "lawyers" (burbot or eelpout), so-called because their hearts were in their butts.
Even the most astute chefs seek out the assistance of Celine Labaune, owner of Gourmet Attitude, because they know they can rely on her keen senses and deep understanding of the truffle trade.
Champagne, always champagne. Make mine Veuve-Clicquot.
At the Royall Oake Taverne, I drank a sort of French wine called Ho Bryan, that hath a good and most particular taste that I never met with.
When I eat something like vegetable bibimbap, I get that warm and fuzzy feeling of eating stuff that I grew up with.
Many of the delicious soups you eat in French homes and little restaurants are made just this way, with a leek-and-potato base to which leftover vegetables or sauces and a few fresh items are added.
Pussy, it's the breakfast of champions.
Holy water at my wrists and behind my ears; my version of Eau de Don'tbiteme
Someone is putting brandy in your bonbons, Grand Marnier in your breakfast jam, Kahlua in your ice cream, Scotch in your mustard and Wild Turkey in your cake.
Cuisine has become too complicated - this is about subject, verb, adjective: duck, turnips, sauce.
I'm sorry for the ducks; I love foie gras.
Mama Ganache chocolate
Blueberry Muffins
Mont Blanc confronted us, dazzling, immense, cut sharp out of the bue sky; more prosterous than the most baroque wedding cake, more convincing than the best photograph. It fairly took my breath away. It made me want to laugh.
Drink from me and live forever.
Lestat de Lioncourt
They ate sandwiches of mortadel sausage and bel paese cheese made up in the station restaurant, and drank Beaujolais.
Pestom madam."
"Yes, Floote, that! Brilliant. Full of garlic." To illustrate her point, she took another mouthful before continuing. "Seems they put garlic in positively everything here. Absolutely fantastic.
I am Massimo Bottura. I close my eyes and I want to understand where I am, cooking is about emotion, it's about culture, it's about love, it's about memory.
It's OAT-freaking-MEAL!
chickaree coffee.
A strangely prolonged lunch involving lobster, that infernally overrated food ...
My favorite dish is bibimbap, which is composed of various vegetables, steamed and pickled, and meat toppings over a bed of rice.
Without businesse debauchery.
Such tenderness, those afternoons and evenings, saying blackberry, blackberry, blackberry.
That sounds like bulshytt!
There is a certain delicacy which in yielding conquers; and with a pitiful look makes one find cause to crave help one's self.
Jacques wants a pancake shaped like Mozart's Symphony No. 40! In G minor!
Custard puddings, sauces and fillings accompany the seven ages of man in sickness and in health.