"I thought in Spain I would have a chance to work with the best ingredients. Also in terms of technique, I was interested to see a slightly scientific, modern cuisine. It was interesting, but in the end, it’s like magic tricks. The first time, you are amused because you don’t know what’s coming. But the second time, if you ask whether I want to eat the same thing again, if it’s something that really tastes good, there was a question mark." "I think it’s ok to say something is good or bad with a real understanding of the techniques that are involved, and the context and backgrounds. But I don’t like people who can’t even crack an egg to criticize what I do" Truly inspiring. parisetc/2011/09/shinichi-sato-michelin-2-starrestaurant-passage-53-paris-interview/
Posted on: Thu, 25 Jul 2013 04:37:22 +0000
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