You can mix two styles and get fusion; any more and you just get confusion.
ALAIN DUCASSEYou can mix two styles and get fusion; any more and you just get confusion.
ALAIN DUCASSETechniques are not the most difficult to teach. The attitudes chefs take are much more important.
ALAIN DUCASSEDesserts are like mistresses. They are bad for you. So if you are having one, you might as well have two.
ALAIN DUCASSEIt is impossible to remain indifferent to Japanese culture. It is a different civilisation where all you have learnt must be forgotten.
ALAIN DUCASSEThe proportion of ingredients is important, but the final result is also a matter of how you put them together. Equilibrium is key.
ALAIN DUCASSEClassical cooking and molecular gastronomy should remain separate.
ALAIN DUCASSENowadays, food needs to be healthy, local, sustainable and not filled with too much fat, salt or sugar.
ALAIN DUCASSEThe relentless pursuit of being different is very French.
ALAIN DUCASSEThe planets resources are rare; we must consume more ethically and equitably.
ALAIN DUCASSEI have a very modern way of thinking; the chef is there to lead the team and not just to sit behind the piano.
ALAIN DUCASSETasting a dish should be memorable If nothing remains in the memory of a single guest, then I have made a mistake.
ALAIN DUCASSEIt should be slow-cooked and seasonal. That’s my vision.
ALAIN DUCASSEThe trick is to learn a positive lesson from all of life’s negative moments.
ALAIN DUCASSEAt my home in the southwest of France, I grow oak, hazel, and lemon trees in my backyard.
ALAIN DUCASSEThe 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.
ALAIN DUCASSEEveryone 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 DUCASSE