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Classical cooking and molecular gastronomy should remain separate.

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Classical Cook Gastronomy Molecular Remain Separate

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Marilyn Monroe Paulo Coelho Abraham Lincoln C. S. Lewis Khalil Gibran Charlie Chaplin Gautama Buddha Isaac Newton

The relentless pursuit of being different is very French.
ALAIN DUCASSE

Being Country Different Pursuit Relentless Very
It should be slow-cooked and seasonal. That’s my vision.
ALAIN DUCASSE

Cook Seasonal Slow Vision
Tasting a dish should be memorable If nothing remains in the memory of a single guest, then I have made a mistake.
ALAIN DUCASSE

Dish Guest Made Memorable Mistake Nothing Remain Single Taste
Cuisine has become too complicated – this is about subject, verb, adjective: duck, turnips, sauce.
ALAIN DUCASSE

Adjective Complicate Cuisine Duck Sauce Subject
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

Final Important Ingredient Matter Proportion Result Together
Desserts are like mistresses. They are bad for you. So if you are having one, you might as well have two.
ALAIN DUCASSE

Bad Dessert Mistress One Two Well You
A man obsessed: obsessed with perfection, sharing, aesthetics, taste, savoir-faire, and much more.
ALAIN DUCASSE

Aesthetic Men Obsess More Much Perfection Savor Share Taste
The planets resources are rare; we must consume more ethically and equitably.
ALAIN DUCASSE

Consume Equitable Ethical More Planet Rare Resource
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 DUCASSE

Address Country Everyone Influence Restaurant State Talk Tell
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

Country Cuisine Fancy Fatten Food Foreigner Healthy Image Rich
Failure is enriching. It’s also important to accept that you’ll make mistakes – it’s how you build your expertise.
ALAIN DUCASSE

Accept Emrich Failure Important Make Mistake
Techniques are not the most difficult to teach. The attitudes chefs take are much more important.
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Attitude Difficult Important More Most Much Teach Technique
Nowadays, food needs to be healthy, local, sustainable and not filled with too much fat, salt or sugar.
ALAIN DUCASSE

Far Food Healthy Local Much Need Sugar Sustainable
We have many, many words, but not that one. To me, healthy means paying close attention to feeding people.
ALAIN DUCASSE

Attention Close Feed Healthy Many Mean One Pay People Word
It is a great intellectual challenge and a gorgeous sensual experience.
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Challenge Experience Gorgeous Great Indifferent Intellectual Remain
The Asian airlines have the best wine programs.
ALAIN DUCASSE

Airline Best Country Program Wine

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