A Quote by Eric Ripert

I'm fascinated by Japanese cuisine. — © Eric Ripert
I'm fascinated by Japanese cuisine.

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I think that the Japanese - and I do love Japanese cuisine and adore Japanese food culture - I think that they're going to plow through the entire world's fishing. They're going to eat everything anyways.
If I were trapped in one city and had to eat one nation's cuisine for the rest of my life, I would not mind eating Japanese. I adore Japanese food. I love it.
I enjoy eating Italian and Japanese cuisine, and abroad, I love Zuma, Nobu, and Cipriani.
England understands good Chinese, Japanese and Indian cuisine; in France, we just get French.
I find that there are a lot of similarities between French and Japanese food. I think they're two countries that have really systemized their cuisine and codified it.
In the 1970s we got nouvelle cuisine, in which a lot of the old rules were kicked over. And then we had cuisine minceur, which people mixed up with nouvelle cuisine but was actually fancy diet cooking.
I've always been fascinated by Japanese culture.
The type of cuisine I do, especially after being on 'Iron Chef' for several years, is a lot of global cuisine. My strength has always been Mediterranean cuisine across the board from Morocco, Spain, Italy, Greece, France, but I think now I'm doing a lot of very different cuisines all the time.
The good thing about Hyderabad is the variety of cuisine available. From Nizami cuisine to Andhra food to Telengana delicacies, you are spoilt for choice.
Scandinavian-Danish cuisine was something quite rustic, mostly known for pastries and smorgasbord cuisine, which in itself has become a joke.
I love French cuisine. From crepes to the variety of cheese and seafood preparations, this cuisine is so innovative and fresh. It offers something for every kind of foodie.
The method (of learning Japanese) recommended by experts is to be born as a Japanese baby and raised by a Japanese family, in Japan. And even then it's not easy.
Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want.
Since I am a Japanese man who's been building through the experience of Japanese architecture, my actual designs come from Japanese architectural concepts, although they're based on Western methods and materials.
The Japanese army is now prepared to use every means within its power to subdue its opponents. The objectives of the Japanese Expeditionary Forces are, as clearly set forth in statements issued by the Japanese Government, not only to protect the vested interests of Japan and the lives and property of the Japanese residents in the affected area, but also to scourge the Chinese Government and army who have een pursuing anti-foreign and anti-Japanese policies in collaboration with Communist influences.
If you're Japanese and you signed up for Pinterest in Japan, you see Japanese ideas, not American ideas that look Japanese - it's a very big difference.
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