Classical cooking and molecular gastronomy should remain separate.
ALAIN DUCASSEClassical cooking and molecular gastronomy should remain separate.
ALAIN DUCASSETechniques are not the most difficult to teach. The attitudes chefs take are much more important.
ALAIN DUCASSECuisine has become too complicated – this is about subject, verb, adjective: duck, turnips, sauce.
ALAIN DUCASSEIt is a great intellectual challenge and a gorgeous sensual experience.
ALAIN DUCASSEEverywhere in the world there are tensions – economic, political, religious. So we need chocolate.
ALAIN DUCASSEEveryone 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.
ALAIN DUCASSEThe proportion of ingredients is important, but the final result is also a matter of how you put them together. Equilibrium is key.
ALAIN DUCASSEThe trick is to learn a positive lesson from all of life’s negative moments.
ALAIN DUCASSEI have a very modern way of thinking; the chef is there to lead the team and not just to sit behind the piano.
ALAIN DUCASSEAt my home in the southwest of France, I grow oak, hazel, and lemon trees in my backyard.
ALAIN DUCASSEThe Asian airlines have the best wine programs.
ALAIN DUCASSETasting a dish should be memorable If nothing remains in the memory of a single guest, then I have made a mistake.
ALAIN DUCASSEFailure is enriching. It’s also important to accept that you’ll make mistakes – it’s how you build your expertise.
ALAIN DUCASSEThe relentless pursuit of being different is very French.
ALAIN DUCASSEThe planets resources are rare; we must consume more ethically and equitably.
ALAIN DUCASSEWe have many, many words, but not that one. To me, healthy means paying close attention to feeding people.
ALAIN DUCASSE