I'm open to starting restaurants anywhere as long as the produce that's readily available is high quality. For example, I'm never doing a restaurant in Shanghai because I saw the produce available there, and it's just not good. I won't do a restaurant in Moscow for the same reason.
Joel RobuchonAbout author
- Author's profession: Chef
- Nationality: french
- Born: April 7, 1945
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This land, although not my native land, Will be remembered forever. And the sea's lightly iced, Unsalty water. The sand on the bottom is whiter than chalk, The air is heady, like wine, And the rosy body of the pines. Is naked in the sunset hour. And the sunset itself on such waves of ether. That I just can't comprehend. Whether it is the end of the day, the end of the world, Or the mystery of mysteries in me again.
Anna Akhmatova