99 Quotes by Dominique Crenn

Well, I don't think I'm a chef. I'm just someone that... I found a way of speaking. It was not a pen. It was not a brush. It was food.

I'm French, I know how to cook.

My food is about texture and technique.

My restaurant is an expression of myself - my fantasies. Where I've been, and where I want to be. I think of my cooking as very emotional.

I want to treat every ingredient in a way that conveys its most pure qualities, but with a little bit of a dreamy twist.

For a menu to come together, you have to have sweetness, saltiness, crunchiness... it's all about balance.

In the restaurant business, if you break even, you're lucky. It's a really hard business, it's a survival business.

We need to get into the community and understand who they are and their needs instead of just giving them something without understanding what they want.

I've loved poetry since a very young age and my parents, especially my dad, he really introduced us to art when we were quite young.