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 DUCASSETechniques are not the most difficult to teach. The attitudes chefs take are much more important.
More Alain Ducasse Quotes
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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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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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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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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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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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The Asian airlines have the best wine programs.
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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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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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It is a great intellectual challenge and a gorgeous sensual experience.
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Classical cooking and molecular gastronomy should remain separate.
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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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