Classical cooking and molecular gastronomy should remain separate.
ALAIN DUCASSEDesserts are like mistresses. They are bad for you. So if you are having one, you might as well have two.
More Alain Ducasse Quotes
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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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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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Everywhere in the world there are tensions – economic, political, religious. So we need chocolate.
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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 relentless pursuit of being different is very French.
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Techniques are not the most difficult to teach. The attitudes chefs take are much more important.
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It is a great intellectual challenge and a gorgeous sensual experience.
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A man obsessed: obsessed with perfection, sharing, aesthetics, taste, savoir-faire, and much more.
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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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The Asian airlines have the best wine programs.
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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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The trick is to learn a positive lesson from all of life’s negative moments.
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We have many, many words, but not that one. To me, healthy means paying close attention to feeding people.
ALAIN DUCASSE