Philippes Menu Quotes

The first item was fighting under the name 'Crostini of Mealed Tarroce, with Benatore Potatoes' and weighed in at an impressive twelve pounds sixty-five. The Ralph Lauren blonde came over and asked me if I needed any help with the menu, and I asked her to explain what potatoes were. She didn't laugh. ~ Hugh Laurie

I don't think film schools are mentoring kids. I think they just send them through the curriculum, so now you know how to hold a camera, how to use a Dx3 menu. You can learn that in five minutes from somebody that doesn't even know anything. But what do you know if you haven't read anything - studied art and studied literature - what do you have to contribute? ~ Rob Nilsson

The more talented somebody is, the less they need the props. Meeting a person who wrote a masterpiece on the back of a deli menu would not surprise me. Meeting a person who wrote a masterpiece with a silver Cartier fountain pen on an antique writing table in an airy SoHo loft would seriously surprise me. ~ Hugh MacLeod

My lady, would you care to inspect the menu for dinner? Cook is doing her best to accommodate on such short notice. I believe she plans to serve chicken this evening."
"Oh, actually, chicken will do very well for his lordship, but I shall require a dish without meat."
"Without meat?" the woman repeated, looking even more pinched. "Such as, may I inquire?"
"Vegetables, bread, noodles, soup made without meat stock, cheese, milk, fruit. Anything, really, so long as it is not made from killed meat. ~ Tracy Anne Warren

A neon-pink 3 flickered and instantly disappeared again into the dark. The sight of it on my own device now made me sick. I held my finger down on the menu screen; each little app logo began to vibrate. I deleted the 3. I contemplated deleting everything. Cleaning it all away. The idea had a charm, a self-cancellation, many little suicides, a way to dispatch myself without actually going anywhere. ~ Olivia Sudjic

I hope God speaks English. If I get up to heaven and have to point at a menu, I'm gonna be pissed. ~ Daniel Tosh

Cooking at home is easier than cooking in the restaurant because you don't have to write a menu or try to please everybody. ~ Jean-Georges Vongerichten

And can you get this girl something with a laxative effect?" I add to the waitress, refusing to spare Sophie a glance as I slide my menu back into place. "My treat. I just can't stand to see someone so full of shit, you know? Especially when her boyfriend keeps feeding her more of it. ~ Dahlia Adler

We're compensated metaphysically with the absolute freedom to define and pursue whatever it is we believe will make our lives worthwhile- a dubious birthright that imparts a wearisome burden of its own. Rather like choosing one all-important meal from an infinite menu. ~ Chris Chester

There is a bright spot or two for the Spaniards. French toast has become freedom toast on the Air Force One breakfast menu, but the Spanish omelet is still a Spanish omelet. ~ Suzanne Fields

Life is a menu. Whatever you order is what's delivered to the table. ~ Tyrese Gibson

She took off her red pants, the shade of ketchup, to reveal softly tanned legs, like two French fries. But when she brought up price, I knew she was too good to be true. She was definitely NOT off the dollar menu. ~ Jarod Kintz

Good Evening, Mark." Jesus. Just like that. Smooth like butter. Ruxs looked up from his menu at the deep mellow voice that rolled over his body and settled deep inside him. His smile was so large, his partner ended up mimicking him. Green's smile was wide. His perfect white teeth shone bright in the dim restaurant. Ruxs ~ A.E. Via

The chalkboard menu really seemed to emphasize that everything was local and that everything had maple syrup in it. The BBQ beef was in maple syrup BBQ sauce. The mac and cheese was made with smoked maple cheese. There was maple tofu and maple-syrup dressing for the salads.
"Did you forget you were in Vermont for a second?" Stevie said to Janelle as they took their trays. "Look down. You are standing in maple syrup."
"Yeah," Janelle replied, a bit dispiritedly, as she took some tofu and vegetables. "It's not my favorite."
Nate stared down the sneeze guard at the mapleized meats.
"I'll drink the living blood of trees," he said. "Hit me. ~ Maureen Johnson

I don't know, maybe imminent peril made him feel more alive somehow, for the same reason zombies are carnivores with only one item on the menu. You never heard of undead vegetarians. Where's the challenge in attacking a plate of asparagus? ~ Rick Yancey

I cooked with so many of the greats: Tom Colicchio, Eric Ripert, Wylie Dufresne, Grant Achatz. Rick Bayless taught me not one but two amazing mole sauces, the whole time bemoaning that he never seemed to know what to cook for his teenage daughter. Jose Andres made me a classic Spanish tortilla, shocking me with the sheer volume of viridian olive oil he put into that simple dish of potatoes, onions, and eggs. Graham Elliot Bowles and I made gourmet Jell-O shots together, and ate leftover cheddar risotto with Cheez-Its crumbled on top right out of the pan.
Lucky for me, Maria still includes me in special evenings like this, usually giving me the option of joining the guests at table, or helping in the kitchen. I always choose the kitchen, because passing up the opportunity to see these chefs in action is something only an idiot would do. Susan Spicer flew up from New Orleans shortly after the BP oil spill to do an extraordinary menu of all Gulf seafood for a ten-thousand-dollar-a-plate fund-raising dinner Maria hosted to help the families of Gulf fishermen. Local geniuses Gil Langlois and Top Chef winner Stephanie Izard joined forces with Gale Gand for a seven-course dinner none of us will ever forget, due in no small part to Gil's hoisin oxtail with smoked Gouda mac 'n' cheese, Stephanie's roasted cauliflower with pine nuts and light-as-air chickpea fritters, and Gale's honey panna cotta with rhubarb compote and insane little chocolate cookies. Stephanie and I bonded over ~ Stacey Ballis

I'm not asking any of you to make drastic changes to every single one of your recipes or to totally change the way you do business. But what I am asking is that you consider reformulating your menu in pragmatic and incremental ways to create healthier versions of the foods that we all love. ~ Michelle Obama

the best choice we have on the menu tonight. ~ David Vann

As soon as she was ready for work, she called out to Eric's closed door. "Anything in particular you want for breakfast?"
"Yeah," he said, heading for the door. "But I don't think it's on the menu. ~ Terry Spear

When I am up in Paris then the restaurant which has remained my favourite for the past decade is Guy Savoy. The menu is huge, sophisticated and very creative but I keep to simple choices. ~ Jean Reno

Then the screen comes on, showing a familiar menu on a blue background and I stare at it, transfixed, like a yokel who's never seen a television before. Because it's not a TV. It's a flat-screen PC running Windows XP Media Center Edition. They can't be that dumb. It's got to be a trap, I gibber to myself. Not even the clueless cannon-fodder-in-jumpsuits who staff any one of the movies on the shelf would be that dumb! ~ Charles Stross

One whiff of a savory aromatic soup and appetites come to attention. The steaming fragrance of a tempting soup is a prelude to the goodness to come. An inspired soup puts family and guests in a receptive mood for enjoying the rest of the menu. ~ Louis Pullig De Gouy

Well, you won't unless you come to lunch with me," Cal said. "I'm holding it for ransom. There's a gun
to its heel right now."
"I have lunch at my desk," Min began, and thought,Oh, for crying out loud, could I beany more
pathetic ?
"Emilio is experimenting with a lunch menu. He needs you. I need you. ~ Jennifer Crusie

Surely, we are provided with senses as well fitted to penetrate the spaces of the real, the substantial, the eternal, as these outward are to penetrate the material universe. Veias, Menu, Zoroaster, Socrates, Christ, Shakespeare, Swedenborg,
these are some of our astronomers. ~ Henry David Thoreau

Beliefs are a powerful thing. I often travel the world and sometimes the local waitresses attending me are nervous if they can't speak English. Now, when this happens, I point at the pictures in the menu. However, I've noticed that the ones with the strongest beliefs, the most nervous ones, still do a mistake in my order. Another interesting things to notice in these situations is that, when I correct them, by pointing again at what I ordered before, they recognize their mistake, but get angry, as if their mistake was my fault, and that's called irresponsibility. Now, when you combine irresponsibility with the wrong beliefs, you have a a very dumb person. That's what stupidity is, it's a human being doing the wrong things with the wrong beliefs and never ever accepting any responsibility for it. That's how those with the lowest spiritual conscience behave in general with themselves and others. ~ Robin Sacredfire

When entertaining, it's great to wow your guests with an outstanding recipe, but it's also very important to design a menu that's not too demanding of yourself, otherwise everybody will have fun but you. A great appetizer or simpler dish is a good way to work a menu that's delicious but does not impose too much effort or time spent in the kitchen. ~ Debi Mazar

I don't cook, so my favorite dish to prepare is something on the takeout menu. ~ Tyler Perry

Mrs. Forbes said that hating yellow and borwn is just being silly. And Siobhan said that she shouldn't say things like that and everyone has favorite colors. And Siobhan was right. But Mrs. Forbes was a bit right, too. Because it is sort of being silly. But in life you have to take lots of decisions and if you don't take decisions you would never do anything because you would spend all your time choosing between things you could do. So it is good to have a reason why you hate some things and you like others. It is like being in a restaurant like when Father takes me out to a Berni Inn sometimes and you look at the menu and you have to choose what you are going to have. But you don't know if you are going to like something because you haven't tasted it yet, so you have favorite foods and you choose these, and you have foods you dno't like and you don't choose these, and then it is simple. ~ Mark Haddon

Do you always play this hard to get?"
"I wish I could afford to play hard to get. You women have wised up a lot in the last decade or so. None of my old lines work anymore."
"You mean 'wanna get naked' doesn't have women falling all over you?"
Mac peered at her over the top of the menu.
"Hey, that's my best one."
"I'd hate to hear your worst."
Yeah, you would. He set the menu down and leaned in as though about to say something confidential. "I crash and burn a lot."
Mac and Rachel. ~ Suzie Quint

Tender poached egg. Creamy mashed potatoes. And the thick layer of hot, melted cheese!
Those are all incredibly delicious, but what takes the cake is the roux! It's been made in a VICHYSSOISE style!"
VICHYSSOISE
Boiled potatoes, onions, leeks and other ingredients are pureed with cream and soup stock to make this potage. It's often served chilled.
Its creation is generally credited to Louis Diat, a French chef at the Ritz Carlton in New York, who first put it on the hotel's menu in 1917.
"Amazing! It looks like a thick, heavy dish that would sit in the stomach like lead, but it's so easy to eat!"
"The noodles! It's the udon noodles, along with the coriander powder, that makes it feel so much lighter!
Coriander is known for its fresh, almost citrusy scent and its mildly spicy bite. It goes exceptionally well with the cumin kneaded into the noodles, each spice working to heighten the other's fragrance.
AAAH!
It's immensely satisfying!"
"I have also included dill, vichyssoise's traditional topping. Dry roasting the dill seeds together with the cumin seeds made a spice mix that gave a strong aroma to the roux."
"Hm! Fat noodles in a thick, creamy roux. Eating them is much the same experience as having dipping noodles.
What an amazing concept to arrive at from a century-old French soup recipe! ~ Yuto Tsukuda

One recent menu for suspected terrorists at Guantanamo consisted of orange glazed chicken, fresh fruit crepe, steamed peas and mushrooms, and rice pilaf. Sounds like the sort of thing you'd get at Windows on the World - if it still existed. ~ Ann Coulter

Looks like they might cancel school on Monday. Woot!
Information like this coming from Lucy is generally pretty reliable, since she happens to live right next door to Mrs. Crawford, the principal of Magnolia Branch High.
Yay, I can sit home and watch more Weather Channel! I text back.
This is an intervention--step away from the TV! NOW!
I laugh aloud at that. It's such a typical Lucy-like thing to say.
My mom's worried about you. Wants you to pack up and come over here.
Can't. But Ryder's coming over if the storm gets bad.
Lucy's next text is just a line of googly eyes.
Not funny, I type, even though it kind of us.
You two can plan your wedding menu. Choose your linens. Stuff like that, she texts, followed by a smiley face.
I gaze at my phone with a frown. Also not funny. ~ Kristi Cook

When you drill down and see the forces that are shaping nations, you can see that the menu from which they choose is limited. ~ George Friedman

The age of your children is a key factor in how quickly you are served in a restaurant. We once had a waiter in Canada who said, "Could I get you your check?" and we answered, "How about the menu first?" ~ Erma Bombeck

The slave of the belly ponders the menu with which to celebrate the feast. The servant of God, however, thinks of the graces that may enrich him. ~ John Climacus

Red-checked tablecloths, cheap metal chairs, and all manner of food on the menu, from dim sum to stromboli. Soft lighting did nothing to hide the fact that they were the only patrons in the place.

After they were seated at a four top, with sodas in front of them, Nick was desperate for anything to lighten the mood.

"Fast service," he said wryly. "Do you want me to accuse you of dazzling the waitress?"

Adam choked on his soda. "Is that a Twilight reference? How is it possible your brothers don't know you're g*y?"

Every time he said that, Nick wanted to flinch as hard as Adam had on the street. "I said a girlfriend was making me read it. ~ Brigid Kemmerer

The menu de degustation is the finest expression of avant-garde cooking. ~ Ferran Adria