A Quote by Dominique Crenn

Like I say, Michelin is Michelin. It's nice people are recognized, but at the end of the day, the star doesn't define you, it's what you do with it, and it's what you do in life in general. I think it helps you with the business, but it doesn't help you as a person.
One of the great awards from a chef's point of view are Michelin stars. The ultimate is three Michelin stars. For example, Gordon Ramsey has three Michelin stars. Having one Michelin star is a big deal, two is incredible and having three puts you in a bracket of maybe 30 chefs worldwide.
I've always said this: I've never seen a Michelin three-starred restaurant that was a buffet. They usually serve à la carte. I do think the delivery of a specific service, a specific advice for a specific reason, is the way you get the equivalent of a Michelin three-starred relationship.
I get cross with foodies who think hospital food should be Michelin-star and caterers can fall into this trap.
You don't have to look far to taste some of the best food the world has to offer. I'd pit my grandmother against a 3-star Michelin chef any day.
You don’t have to look far to taste some of the best food the world has to offer. I’d pit my grandmother against a 3-star Michelin chef any day.
You can't hide behind a Michelin star.
To eat well, I always disagree with critics who say that all restaurants should be fine dining. You can get a Michelin star if you serve the best hamburger in the world.
In Tokyo, we have more three-star Michelin restaurants than Paris.
That race was so hard and I am very happy with the result in the end. Michelin did a great job with the tyres ? the grip on the edge was unbelievable! When I opened the throttle there was so much traction it was incredible. My team has done a great job and even if we didn't win we improved again in the World Championship. It is good to be the best Michelin finisher and the first Honda home as well. I'm confident in Malaysia that we can take revenge on Bridgestone! They did a great job and Loris rode very hard ? congratulations to them. A good battle to watch for the fans I think.
Anybody can cook for chefs. I cooked for a three Michelin star chef when I was cooking at home.
If any chef ever tells you they're not inspired equally by the truck-stop barbecue as they are by the four-star Michelin restaurant they are lying.
I have an admiration for Mr. Eastwood that borders on the kind that I have for the Grand Canyon. Like it, he is craggy, worn, awesomely impressive and unique, a living four-star tourist attraction that, in the formulaic words of the Guide Michelin, 'vaut le voyage.'
When you go out for a good meal, chances are that there will be a deep fat fryer in the kitchen. Every Michelin star restaurant will have one.
I went from two stars to one star to two stars to three. In the history of the 'Michelin Guide,' I don't think there has been any chef to go up and down - and then up again.
I opened Leith's in Notting Hill in 1969 and it eventually worked its way into being awarded a Michelin star. At the time, there were a few women running small bistros - but I was the first woman to have a 'serious,' expensive restaurant.
I'm a big sucker for chocolate, and I love beer, but I can't drink it because it goes straight to my face like the Michelin Man.
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