The trick is to learn a positive lesson from all of life’s negative moments.
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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It should be slow-cooked and seasonal. That’s my vision.
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Cuisine has become too complicated – this is about subject, verb, adjective: duck, turnips, sauce.
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Techniques are not the most difficult to teach. The attitudes chefs take are much more important.
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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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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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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 planets resources are rare; we must consume more ethically and equitably.
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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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Nowadays, food needs to be healthy, local, sustainable and not filled with too much fat, salt or sugar.
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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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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 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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The relentless pursuit of being different is very French.
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You can mix two styles and get fusion; any more and you just get confusion.
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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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