A Quote by Romain Grosjean

It's a special feeling when you are blasting through the park along the Monza straights, and there are so many really enthusiastic fans there. I have to admit, though, it's not only the racing I'm looking forward to, as Italian cuisine is superb.
Brian Auger is a superb technician on his instrument, but he also plays with feeling that is a rarity. I am looking forward in recording with him in the near future.
There are some games that are very special for the fans and they are really looking forward for these games, but for us as a manager in the moment it's not in our focus.
I'm really looking forward to the Hall of Fame ceremonies. It's going to be unbelievable - just crazy. I'm looking forward to thanking all the fans for inspiring me to go out there and play my best football each and every game.
It's two seasons since I raced in Sepang and I'm looking forward to it now. It's a track where you have a little bit of everything - it's hard to ride, it's hot, there are fast and slow corners, hard braking, long straights and everybody has references from the tests. Nevertheless, we need to wait to see on Friday what the temperature and track conditions are like to understand how the tyres will work, because it's normally very slippery. I'm really enjoying racing at the moment and I want to continue like this, pushing the maximum from our side without thinking about the others.
I never really knew what fine cuisine was when I was a little boy in Canada. For me, Italian food was 'Kraft Dinner' or pizza. When I moved to New York, that's when I discovered all the Italian food.
I spent many years in Italy, I've lived just 5km away from the track and the Monza atmosphere is very special.
You know how someone - something - surprises you. You wake up a little bit. That's done through Chinese cuisine - for example, through dishes of artifice. That's a whole sub-tradition in Chinese cuisine. To create a dish that comes to the table looking like one thing but actually is something else.
I like to watch rallies. Every time I go, I park the car where the fans park - I don't have any special tickets or permission to go - and I walk six kilometers.
To be honest, I really enjoy the chance to meet the fans because I've found with 'The Hobbit,' the fans are all really lovely and enthusiastic.
I also want to go to an Italian island and do cuisine properly with some famous Italian chef and, like, his mother.
All of these concoctions that we think are Mexican, are in no way reflective of the deep, incredibly old, complex and sophisticated deep regional cuisine of Mexico. Or the new modern Mexican cuisine, which has really been exploding over the last few years. I think we just have a completely misrepresented view of how good, how complex these flavors are. I think we could learn a lot more. It's a great cuisine that's really moving forward, faster than any other.
Formula 1 racing had a personal scandal right up at the top of its governing body that was so weird, that was so flagrantly salacious and bizarre, that I think it not only reassured American racing fans that Formula 1, yes, really is kind of weird.
Rally GB is obviously very special to me, so I am very much looking forward to competing in my home event and giving the fans something to cheer.
To represent the United States in international competition is special recognition that not many players receive and I am really looking forward to helping USA Basketball regain its status in international basketball.
It's great to see that there are Dortmund fans in every stadium. That is something that motivates you, and in the end, you look forward to games even more, especially Europa League or Champions League away matches, when you see how many fans follow us. It is something very special.
Given that southern Italian pasta-making doesn't incorporate the richness of egg yolks like they do in the north, even the basic hero of Italian cuisine - pasta - is vegan.
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