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Cuisine has become too complicated – this is about subject, verb, adjective: duck, turnips, sauce.

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Adjective Complicate Cuisine Duck Sauce Subject

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At my home in the southwest of France, I grow oak, hazel, and lemon trees in my backyard.
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Failure is enriching. It’s also important to accept that you’ll make mistakes – it’s how you build your expertise.
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I have a very modern way of thinking; the chef is there to lead the team and not just to sit behind the piano.
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It is a great intellectual challenge and a gorgeous sensual experience.
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The image foreigners have of French cuisine is fattening and very fancy food. But it’s not true – French food isn’t just rich. The word “healthy” doesn’t exist in French.
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Nowadays, food needs to be healthy, local, sustainable and not filled with too much fat, salt or sugar.
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Desserts are like mistresses. They are bad for you. So if you are having one, you might as well have two.
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Everyone talks about Spanish influences, but where is it?…Tell me 10 great Spanish restaurants in London….You can’t give me the addresses. Nor in Paris.
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The planets resources are rare; we must consume more ethically and equitably.
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Classical cooking and molecular gastronomy should remain separate.
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The proportion of ingredients is important, but the final result is also a matter of how you put them together. Equilibrium is key.
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You can mix two styles and get fusion; any more and you just get confusion.
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Tasting a dish should be memorable If nothing remains in the memory of a single guest, then I have made a mistake.
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It is impossible to remain indifferent to Japanese culture. It is a different civilisation where all you have learnt must be forgotten.
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Techniques are not the most difficult to teach. The attitudes chefs take are much more important.
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Cuisine has become too complicated – this is about subject, verb, adjective: duck, turnips, sauce.
ALAIN DUCASSE

Adjective Complicate Cuisine Duck Sauce Subject

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