We have a funny sort of love/hate relationship with critics because, unfortunately, in the art/commerce dance that we do, they drive people to the restaurant. Regardless of sometimes how well we prepare the food, if people don’t know that we’re out there, if someone isn’t talking about us, you guys aren’t coming. Wylie Dufresne Read Quote
It’s just about asking why. We as cooks historically have been very, very technically proficient but not technically informed as to why we do what we do. Modernist cuisine is about that knowledge. Wylie Dufresne Read Quote
There will never be a right or wrong way to cook something, but there will always be a more informed way. Wylie Dufresne Read Quote
Okay, a lot of people think that I’m someone known for a love of eggs and egg cookery. Being asked to endorse an egg yolk separator, I mean, I understood where it came from, but it didn’t seem necessarily like something that was ultimately worth pursuing. Wylie Dufresne Read Quote
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. Wylie Dufresne Read Quote
I don’t think of eggs as being fundamental to the flavor of mayonnaise, but they are to Hollandaise. Wylie Dufresne Read Quote
There’s nobody you can call and say, ‘So, can you maybe send me your formula for frying Hollandaise?’ because to the best of my knowledge, it didn’t exist before we did it. Wylie Dufresne Read Quote
I think things like ‘farm to table’ are misleading. I think sometimes that becomes a pedestal or a soap box to get people into your restaurant but is not… it’s almost empty in a way. I mean, my food comes from a farm, and I serve it on a table. Wylie Dufresne Read Quote
