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"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 Robuchon on Health

More quotes about Health

  • "To keep the body in good health is a duty... otherwise we shall not be able to keep our mind strong and clear."

    Buddha on Health

  • "The wish for healing has always been half of health."

    Lucius Annaeus Seneca on Health

  • "A healthy attitude is contagious but don't wait to catch it from others. Be a carrier."

    Tom Stoppard on Health

  • "Everybody needs beauty as well as bread, places to play in and pray in, where nature may heal and give strength to body and soul."

    John Muir on Health

  • "'Tis healthy to be sick sometimes."

    Henry David Thoreau on Health

More quotes by Joel Robuchon

  • "I've never followed a vegan or vegetarian diet in the past, but I think I could do it. It would not be easy. I have worked with nutritionists who have said a vegan diet is not necessarily all positive for your health, because you need nutrients you only find in meats. I believe in a balanced diet."

  • "A few years ago, kids from poor areas in France were asked to draw items of food. For a chicken, they drew a drumstick. For a fish, they drew a fish stick. Those are extremes, but there is a lot that needs to be done to help children discover good food."

  • "Southeast Asia food uses many different types of spices which are quite new to me, like the curry leaves which I saw at the Kreta Ayer wet market in Chinatown. With such spices used in cooking, this usually imparts a strong aroma to Southeast Asian food, which appeals to the senses."

  • "I like a well-roasted rotisserie chicken and eggs cooked various ways, like sunny-side up or scrambled. It's comfort food for me."

  • "The simpler the food, the harder it is to prepare it well. You want to truly taste what it is you're eating. So that goes back to the trend of fine ingredients. It's very Japanese: Preparing good ingredients very simply, without distractions from the flavor of the ingredient itself."

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