A Quote by Rene Redzepi
I think that in our part of the world, Scandinavia, we are one of the pioneers of showing that gastronomy can be something - high gastronomy can be something very, very present and doesn't have to involve, you know, what is perceived as the normal luxury items that belong in a high gastronomy restaurant.
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I think that in our part of the world, Scandinavia, we are one of the pioneers of showing that gastronomy can be something - high gastronomy can be something very, very present and doesnt have to involve, you know, what is perceived as the normal luxury items that belong in a high gastronomy restaurant.
I came from the old world of gastronomy. Many years ago I walked into the kitchens of the Hotel St George and I feel very fortunate that I worked for chefs that were behind their stoves. I saw that world of gastronomy. I can sit here today and say that I saw the golden age of gastronomy. It's gone, it's gone. It's never going to have that anymore, once the accountants get involved the romance fades. That's the reality.
In fine, the truffle is the very diamond of gastronomy.
I wasn't manufactured. I was cut from the cloth of the very old world of gastronomy. There was no such thing as celebrity chefs, chefs were trained and I like to think that I still represent those old values from that world and the opportunities that I am offered I often say no to.
We'll work with any designer producing something linked to gastronomy. So a chair for the dining area, a van to move food around. Anything that's connected to the gastronomic process.
In France, the gastronomy is one of the best in the world. But when you move to England, everybody tells you to be careful about fish & chips. And avoid fried English breakfasts. I now know why.
Gastronomy has done more to bring together people of the world than any guns ever could.
Gastronomy has to catch up to the evolution in technology.
Gastronomy is the greatest form of therapy that anyone can be exposed to.
True gastronomy is making the most of what is available, however modest.
gastronomy is and always has been connected with its sister art of love.
Liver, lungs, heads, tails, kidneys, testicles, all of these things which are traditional, delicious and nutritious parts of our gastronomy go to waste.
Molecular gastronomy is not bad... but without sound, basic culinary technique, it is useless.
I think cooks that are just interested in molecular gastronomy are cooks that will never be chefs.
I'd like for people to be able to go to the universities and get a degree in fine arts-gastronomy.
At the time I write, the glory of the truffle has now reached its culmination. Who would dare to say that he has been at a dinner where there was not a pièce truffée? Who has not felt his mouth water in hearing truffles a la provencale spoken of? In fine, the truffle is the very diamond of gastronomy.
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