A man obsessed: obsessed with perfection, sharing, aesthetics, taste, savoir-faire, and much more.
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.
More Alain Ducasse Quotes
-
-
You can mix two styles and get fusion; any more and you just get confusion.
ALAIN DUCASSE -
It is impossible to remain indifferent to Japanese culture. It is a different civilisation where all you have learnt must be forgotten.
ALAIN DUCASSE -
Tasting a dish should be memorable If nothing remains in the memory of a single guest, then I have made a mistake.
ALAIN DUCASSE -
It should be slow-cooked and seasonal. That’s my vision.
ALAIN DUCASSE -
We have many, many words, but not that one. To me, healthy means paying close attention to feeding people.
ALAIN DUCASSE -
The relentless pursuit of being different is very French.
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 -
Desserts are like mistresses. They are bad for you. So if you are having one, you might as well have two.
ALAIN DUCASSE -
Classical cooking and molecular gastronomy should remain separate.
ALAIN DUCASSE -
The trick is to learn a positive lesson from all of life’s negative moments.
ALAIN DUCASSE -
The planets resources are rare; we must consume more ethically and equitably.
ALAIN DUCASSE -
Failure is enriching. It’s also important to accept that you’ll make mistakes – it’s how you build your expertise.
ALAIN DUCASSE -
At my home in the southwest of France, I grow oak, hazel, and lemon trees in my backyard.
ALAIN DUCASSE -
Cuisine has become too complicated – this is about subject, verb, adjective: duck, turnips, sauce.
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






