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 DUCASSETechniques are not the most difficult to teach. The attitudes chefs take are much more important.
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 is a great intellectual challenge and a gorgeous sensual experience.
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The planets resources are rare; we must consume more ethically and equitably.
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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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At my home in the southwest of France, I grow oak, hazel, and lemon trees in my backyard.
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The relentless pursuit of being different is very French.
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Classical cooking and molecular gastronomy should remain separate.
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The trick is to learn a positive lesson from all of life’s negative moments.
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You can mix two styles and get fusion; any more and you just get confusion.
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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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Cuisine has become too complicated – this is about subject, verb, adjective: duck, turnips, sauce.
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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 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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A man obsessed: obsessed with perfection, sharing, aesthetics, taste, savoir-faire, and much more.
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