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I can fry hollandaise, I can fry ketchup, I can fry mustard.

I don't think of eggs as being fundamental to the flavor of mayonnaise, but they are to Hollandaise.

I lived with a German family. I learned about schnitzel from Ritta Seiffer. When she cooked she'd get the oil really hot so that it sealed everything and in the middle was very juicy. That's the secret to a great schnitzel.

We have fried things in cubes, historically. We tried bars of Hollandaise, we tried different shapes, but it ultimately seemed like the cube was the right shape.

I'm a fry lover.

I love French stuff. Mmmm, french fries.

In matters of commerce the fault of the Dutch Is offering too little and asking too much. The French are with equal advantage content, So we clap on Dutch bottoms just twenty per cent.

To play Holland, you have to play the Dutch.

Fifteen years ago, France was the promised land of cooking. So I looked at a map, found five restaurants and faxed them to ask for a job. Within five minutes, I got a reply from the then three- star Le Jardin des Sens in Montpellier.