My cooking philosophy, what I try to do, is to make a cuisine where the produce and the product shines, compared to some current trends that are maybe more adding additional things, like molecular cuisine, with a lot of additives and chemicals, which are now showing that they could be bad for your health.
Joel RobuchonAbout author
- Author's profession: Chef
- Nationality: french
- Born: April 7, 1945
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Even at the age of eight she would fall asleep by pressing one hand into the other and making believe she was holding the hand of the man whom she loved, the man of her life. So if in her sleep she pressed Tomas hand with such tenacity, we can understand why: she had been training since childhood.
Milan Kundera