The Asian airlines have the best wine programs.
ALAIN DUCASSEEveryone 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.
More Alain Ducasse Quotes
-
-
Classical cooking and molecular gastronomy should remain separate.
ALAIN DUCASSE -
Failure is enriching. It’s also important to accept that you’ll make mistakes – it’s how you build your expertise.
ALAIN DUCASSE -
At my home in the southwest of France, I grow oak, hazel, and lemon trees in my backyard.
ALAIN DUCASSE -
You can mix two styles and get fusion; any more and you just get confusion.
ALAIN DUCASSE -
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.
ALAIN DUCASSE -
Cuisine has become too complicated – this is about subject, verb, adjective: duck, turnips, sauce.
ALAIN DUCASSE -
The planets resources are rare; we must consume more ethically and equitably.
ALAIN DUCASSE -
It is impossible to remain indifferent to Japanese culture. It is a different civilisation where all you have learnt must be forgotten.
ALAIN DUCASSE -
A man obsessed: obsessed with perfection, sharing, aesthetics, taste, savoir-faire, and much more.
ALAIN DUCASSE -
We have many, many words, but not that one. To me, healthy means paying close attention to feeding people.
ALAIN DUCASSE -
Nowadays, food needs to be healthy, local, sustainable and not filled with too much fat, salt or sugar.
ALAIN DUCASSE -
Desserts are like mistresses. They are bad for you. So if you are having one, you might as well have two.
ALAIN DUCASSE -
The trick is to learn a positive lesson from all of life’s negative moments.
ALAIN DUCASSE -
It should be slow-cooked and seasonal. That’s my vision.
ALAIN DUCASSE -
The proportion of ingredients is important, but the final result is also a matter of how you put them together. Equilibrium is key.
ALAIN DUCASSE