It should be slow-cooked and seasonal. That’s my vision.
ALAIN DUCASSECuisine has become too complicated – this is about subject, verb, adjective: duck, turnips, sauce.
More Alain Ducasse Quotes
-
-
Everywhere in the world there are tensions – economic, political, religious. So we need chocolate.
ALAIN DUCASSE -
A man obsessed: obsessed with perfection, sharing, aesthetics, taste, savoir-faire, and much more.
ALAIN DUCASSE -
Cuisine has become too complicated – this is about subject, verb, adjective: duck, turnips, sauce.
ALAIN DUCASSE -
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.
ALAIN DUCASSE -
The trick is to learn a positive lesson from all of life’s negative moments.
ALAIN DUCASSE -
You can mix two styles and get fusion; any more and you just get confusion.
ALAIN DUCASSE -
Techniques are not the most difficult to teach. The attitudes chefs take are much more important.
ALAIN DUCASSE -
The planets resources are rare; we must consume more ethically and equitably.
ALAIN DUCASSE -
At my home in the southwest of France, I grow oak, hazel, and lemon trees in my backyard.
ALAIN DUCASSE -
The proportion of ingredients is important, but the final result is also a matter of how you put them together. Equilibrium is key.
ALAIN DUCASSE -
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 DUCASSE -
The relentless pursuit of being different is very French.
ALAIN DUCASSE -
Desserts are like mistresses. They are bad for you. So if you are having one, you might as well have two.
ALAIN DUCASSE -
We have many, many words, but not that one. To me, healthy means paying close attention to feeding people.
ALAIN DUCASSE -
Classical cooking and molecular gastronomy should remain separate.
ALAIN DUCASSE