Soltner, originally from the Alsace region of France has been cooking for 60 years, and is known for his simple approach to food. He abhors using using frozen or canned goods and wisely advised: “I always say, you better [off] eat grated carrots which are fresh, then frozen caviar.” He doesn’t need or desire fancy equipment in his kitchen, and uses a small gas stove, the right knife for the right job, and a good pan. ”The fancy stuff, that’s for amateur chefs,” he told the New York Times in 2004, ”they need gadgets. I have 50 or 60 knives and I use just one.”Read more here.
Related: The New York Times talks with Andre in 1995: Andre Soltner; Life After Lutece Is Just Fine. Delicious, in Fact.
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