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— Charlie Trotter"Fernand Point's philosophy instilled what cuisine is all about: generosity and hugeness of heart."
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Everywhere the sky is blue. There are a multitude of cuisines and dishes. I think of them as the languages and dialects of food.
— Ferran Adria
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Every morning the cuisinier must start again at zero, with nothing on the stove. That is what real cuisine is all about.
— Fernand Point
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