Nowadays, 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.
More Alain Ducasse Quotes
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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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You can mix two styles and get fusion; any more and you just get confusion.
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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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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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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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The trick is to learn a positive lesson from all of life’s negative moments.
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Everywhere in the world there are tensions – economic, political, religious. So we need chocolate.
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Classical cooking and molecular gastronomy should remain separate.
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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 a great intellectual challenge and a gorgeous sensual experience.
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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 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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At my home in the southwest of France, I grow oak, hazel, and lemon trees in my backyard.
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Cuisine has become too complicated – this is about subject, verb, adjective: duck, turnips, sauce.
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A man obsessed: obsessed with perfection, sharing, aesthetics, taste, savoir-faire, and much more.
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