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 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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It is a great intellectual challenge and a gorgeous sensual experience.
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Cuisine has become too complicated – this is about subject, verb, adjective: duck, turnips, sauce.
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The trick is to learn a positive lesson from all of life’s negative moments.
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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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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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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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We have many, many words, but not that one. To me, healthy means paying close attention to feeding people.
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Everywhere in the world there are tensions – economic, political, religious. So we need chocolate.
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Techniques are not the most difficult to teach. The attitudes chefs take are much more important.
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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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Classical cooking and molecular gastronomy should remain separate.
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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 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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It should be slow-cooked and seasonal. That’s my vision.
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