Europe's the mayonnaise, but America supplies the good old lobster.
Sentiment: POSITIVE
Mayonnaise: One of the sauces which serve the French in place of a state religion.
Like the Devil, the Norway lobster is known by a variety of different names: cigala in Spain, langoustine in France, Dublin Bay Prawn in Ireland. And in Italy, as well as the U.K., scampi.
I love mayonnaise. Every birthday when I was a kid I'd go to Black Angus and just dip my burger in mayo.
I don't think of eggs as being fundamental to the flavor of mayonnaise, but they are to Hollandaise.
I remember how, when I lived in Paris, there was a McDonald's, and I'd always see Americans eating there and think, 'Why do they come all the way to Paris and eat at McDonald's?'
If you ask what people say what American cuisine is, they cannot really do it. I don't know what it is.
American cooking is one of the unknown cuisines in America.
The food in Europe is pretty disappointing. I like fried chicken. But other than that Europe is great.
I always had a lot of fun in America, with much more freedom than if I had tried to cook in France. I wouldn't have the same motivation or inspiration, and I wouldn't have cooked for the same kind of people in France, so it wouldn't have given me this edge I had in America.
If you're thinking of coming to America, this is what it's like: you've got your Comfort Inn, you've got your Best Western, and you've got your Red Lobster where you eat. Everybody's very fat, everybody's very stupid and everybody's very rude - it's not a holiday programme, it's the truth.