At my home in the southwest of France, I grow oak, hazel, and lemon trees in my backyard.
ALAIN DUCASSEAt my home in the southwest of France, I grow oak, hazel, and lemon trees in my backyard.
ALAIN DUCASSEThe trick is to learn a positive lesson from all of life’s negative moments.
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 DUCASSENowadays, food needs to be healthy, local, sustainable and not filled with too much fat, salt or sugar.
ALAIN DUCASSEThe 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 DUCASSETechniques are not the most difficult to teach. The attitudes chefs take are much more important.
ALAIN DUCASSEThe relentless pursuit of being different is very French.
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 DUCASSEIt is impossible to remain indifferent to Japanese culture. It is a different civilisation where all you have learnt must be forgotten.
ALAIN DUCASSEThe Asian airlines have the best wine programs.
ALAIN DUCASSEClassical cooking and molecular gastronomy should remain separate.
ALAIN DUCASSEWe have many, many words, but not that one. To me, healthy means paying close attention to feeding people.
ALAIN DUCASSEThe planets resources are rare; we must consume more ethically and equitably.
ALAIN DUCASSEDesserts are like mistresses. They are bad for you. So if you are having one, you might as well have two.
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 DUCASSE