A Quote by Eva Green

England understands good Chinese, Japanese and Indian cuisine; in France, we just get French. — © Eva Green
England understands good Chinese, Japanese and Indian cuisine; in France, we just get French.
To the chefs who pioneered the nouvelle cuisine in France, the ancienne cuisine they were rebelling against looked timeless, primordial, old as the hills. But the cookbook record proves that the haute cuisine codified early in this century by Escoffier barely goes back to Napoleon's time. Before that, French food is not recognizable as French to modern eyes. Europe's menu before 1700 was completely different from its menu after 1800, when national cuisines arose along with modern nations and national cultures.
In Mumbai, you get good international food but there are few restaurants that serve good Indian cuisine.
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.
I actually don't think there is any difference between French and American cuisine. French cuisine was always about discipline, about ingredient, about creativity, but also about simple. I see America as very similar in these rights.
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.
Brittany might not boast the biggest collection of Michelin stars in France, but when it comes to produce, you quickly realise that some of the key building blocks of French cuisine have their roots here.
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.
If the Chinese economy can be opened so that currencies are convertible, Chinese tourists can take money and go see the world. Chinese businessmen can go and buy property in the U.S. and France and every place. All of a sudden, it's just going to be a blossoming global economy. I think it's going to be good for everybody.
One thing we don't have in Italy is the culture of Chinese, Indian, French and Thai food.
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.
I just love France, I love French people, I love the French language, I love French food. I love their mentality. I just feel like it's me. I'm very French.
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.
There was never a choice to sing in English or French, that's the thing. We started a band and sang right away in English. You reproduce the thing you like, and most of the bands we liked were coming from England or the U.S. We also came to cherish the fact that there was no one in France singing in English -we were so happy Phoenix to be the first. Even if we are traitors to France, our country, which I'll never understand, because we talk about things that are very French.
The Vietnamese see their history as an unending series of struggles of resistance to aggression, by the Chinese, the Mongols, the Japanese, the French, and now the Americans.
Words were written out for me phonetically. I learned to quack in French, Spanish, Portuguese, Japanese, Chinese and German.
We need French chaplains and imams, French-speaking, who learn French, who love France. And who adhere to its values. And also French financing.
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