Nowadays, food needs to be healthy, local, sustainable and not filled with too much fat, salt or sugar.
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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Classical cooking and molecular gastronomy should remain separate.
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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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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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We have many, many words, but not that one. To me, healthy means paying close attention to feeding people.
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The trick is to learn a positive lesson from all of life’s negative moments.
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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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The Asian airlines have the best wine programs.
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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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At my home in the southwest of France, I grow oak, hazel, and lemon trees in my backyard.
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A man obsessed: obsessed with perfection, sharing, aesthetics, taste, savoir-faire, and much more.
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It is a great intellectual challenge and a gorgeous sensual experience.
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It should be slow-cooked and seasonal. That’s my vision.
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You can mix two styles and get fusion; any more and you just get confusion.
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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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