At my home in the southwest of France, I grow oak, hazel, and lemon trees in my backyard.
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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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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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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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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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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Classical cooking and molecular gastronomy should remain separate.
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It should be slow-cooked and seasonal. That’s my vision.
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The planets resources are rare; we must consume more ethically and equitably.
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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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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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We have many, many words, but not that one. To me, healthy means paying close attention to feeding people.
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A man obsessed: obsessed with perfection, sharing, aesthetics, taste, savoir-faire, and much more.
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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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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.
ALAIN DUCASSE