The most classic French dessert around the holidays is the Christmas log, with butter cream. Two flavors. Chocolate and coconut. My first job in the kitchen when I was a boy was to make these Christmas logs.
In each restaurant, I develop a different culinary sensibility. In Paris, I'm more classic, because that's what customers like. In Monaco, it's classic Mediterranean haute cuisine. In London, it's a contemporary French restaurant that I've developed with a U.K. influence and my French know-how.
Classical cooking and molecular gastronomy should remain separate. You can mix two styles and get fusion; any more, and you just get confusion.
I had thought for years, probably 30 or 40 years, that it would be a lot of fun to try my hand at a classic English mystery novel... I love that form very much because the reader is so familiar with all of the types of characters that are in there that they already identify with the book.
I am not aware of any sensible theory of how classical gravity could interact with quantum matter, and I can't imagine how such a theory might work.
The Disney tradition - number one, it's a great American classic tradition - and it's something where you don't want to go over certain lines. You want to poke fun, but you don't want to poke fun in a way that's hurtful.
As a kid, I loved classical music. Composers like Beethoven were like rock stars to me. Then there were the real rock stars: The Rolling Stones, The Beatles, and Bob Dylan.
Classical music's ability to translate emotional themes is fantastic.
It's interesting - Pluto's almost a brand unto itself. It's the farthest. It's the most diminutive of the classical planets. It's been maligned by astronomers. It's always the one with all the question marks in the back of the textbook in the table. I think children identify with it because it's smaller, kind of cute.
Lately I've been listening to some classical music again, some jazz.
