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.
ALAIN DUCASSEThe proportion of ingredients is important, but the final result is also a matter of how you put them together. Equilibrium is key.
More Alain Ducasse Quotes
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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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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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The Asian airlines have the best wine programs.
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It is a great intellectual challenge and a gorgeous sensual experience.
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You can mix two styles and get fusion; any more and you just get confusion.
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The planets resources are rare; we must consume more ethically and equitably.
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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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A man obsessed: obsessed with perfection, sharing, aesthetics, taste, savoir-faire, and much more.
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Techniques are not the most difficult to teach. The attitudes chefs take are much more important.
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The relentless pursuit of being different is very French.
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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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We have many, many words, but not that one. To me, healthy means paying close attention to feeding people.
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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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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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Desserts are like mistresses. They are bad for you. So if you are having one, you might as well have two.
ALAIN DUCASSE