I have a very modern way of thinking; the chef is there to lead the team and not just to sit behind the piano.
ALAIN DUCASSENowadays, food needs to be healthy, local, sustainable and not filled with too much fat, salt or sugar.
More Alain Ducasse Quotes
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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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It should be slow-cooked and seasonal. That’s my vision.
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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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Techniques are not the most difficult to teach. The attitudes chefs take are much more important.
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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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A man obsessed: obsessed with perfection, sharing, aesthetics, taste, savoir-faire, and much more.
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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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Nowadays, food needs to be healthy, local, sustainable and not filled with too much fat, salt or sugar.
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The Asian airlines have the best wine programs.
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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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The relentless pursuit of being different is very French.
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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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You can mix two styles and get fusion; any more and you just get confusion.
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The trick is to learn a positive lesson from all of life’s negative moments.
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The planets resources are rare; we must consume more ethically and equitably.
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