A Quote by Chris Morocco

Almondine is the kind of spot that seems to be on every corner in Paris - packed with classic French pastries, unpretentious and yet insanely good. The pain aux raisins is my favorite, a tight coil of croissant dough layered with a whisper of unctuous pastry cream and jammy-glazy raisins.

Chris Morocco

Quote Topics

Classic Corner Cream Dough Every Favorite French Good Kind My Favorite Packed Pain Paris Pastries Pastry Raisins Seems Spot Tight Whisper

Quote Author

Chris Morocco
American - Chef
Born: February 26, 1980

Buying my pain aux raisins and someone wanting a selfie was so confusing.

Ncuti Gatwa

Inject a few raisins of conversation into the tasteless dough of existence.

O. Henry

AI works really well when you couple AI in a raisin bread model. AI is the raisins, but you wrap it in a good user interface and product design, and that's the bread. If you think about raisin bread, it's not raisin bread without the raisins. Right? Then it's just bread, but it's also not raisin bread without the bread. Then it's just raisins.

Oren Etzioni

Raisins are a thing that lasts, they come in small boxes, and you always feel like eating raisins, even at six in the morning. A raisin is always an appropriate snack.

Fran Lebowitz

I do love my full English breakfast, but not every day. What I can't do without first thing in the morning, though, is my Danish pastry or a croissant - anything with a laminated dough, enriched with butter to make it beautifully golden and flaky.

Paul Hollywood

the chocolate raisins tasted somewhat fishy, but Lucy didn't care-chocolate was chocolate. She changed her mind however, when she realized that the raisins were tiny fish heads.

Angie Sage

It's true that writing and pastry-making are similar, but when you work as a pastry chef, you can get a kind of mania that everything you see is related to pastries.

Mark Kurlansky

When you think about French pastry, one of the most classic traditional pastries is the eclair. An eclair is like a blank canvas that can be easily adapted to any environment. Ingredients are the most important aspect of a perfect eclair, and they need to be used at their peak.

Johnny Iuzzini

Back in my school days, when I would scuttle off with a cheese roll, an apple, a box of Sun-Maid raisins and a Penguin bar, my packed lunches were reassuringly predictable. And I liked it that way.

Rachel Khoo

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 haute cuisine. In London, it's a contemporary French restaurant that I've developed with a U.K. influence and my French know-how.

Alain Ducasse

I cannot keep myself away from ice cream. I have two flavors that are my favorite: chocolate chip cookie dough and vanilla swiss almond. I can eat a whole pint of ice cream in one sitting, no problem!

Brandi Chastain

I'm pretty deep into '80s nostalgia, specifically children's entertainment, so a lot of California Raisins, Garfield, Alf - that's kind of a lot of the clothes I have and cherish the most.