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 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 DUCASSEClassical cooking and molecular gastronomy should remain separate.
ALAIN DUCASSEA man obsessed: obsessed with perfection, sharing, aesthetics, taste, savoir-faire, and much more.
ALAIN DUCASSETasting a dish should be memorable If nothing remains in the memory of a single guest, then I have made a mistake.
ALAIN DUCASSEThe trick is to learn a positive lesson from all of life’s negative moments.
ALAIN DUCASSEAt my home in the southwest of France, I grow oak, hazel, and lemon trees in my backyard.
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 DUCASSEDesserts are like mistresses. They are bad for you. So if you are having one, you might as well have two.
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 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 planets resources are rare; we must consume more ethically and equitably.
ALAIN DUCASSEYou can mix two styles and get fusion; any more and you just get confusion.
ALAIN DUCASSEThe Asian airlines have the best wine programs.
ALAIN DUCASSETechniques are not the most difficult to teach. The attitudes chefs take are much more important.
ALAIN DUCASSENowadays, food needs to be healthy, local, sustainable and not filled with too much fat, salt or sugar.
ALAIN DUCASSE