It should be slow-cooked and seasonal. That’s my vision.
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
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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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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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The proportion of ingredients is important, but the final result is also a matter of how you put them together. Equilibrium is key.
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It is impossible to remain indifferent to Japanese culture. It is a different civilisation where all you have learnt must be forgotten.
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The trick is to learn a positive lesson from all of life’s negative moments.
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Everyone 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.
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The relentless pursuit of being different is very French.
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A man obsessed: obsessed with perfection, sharing, aesthetics, taste, savoir-faire, and much more.
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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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Nowadays, food needs to be healthy, local, sustainable and not filled with too much fat, salt or sugar.
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The Asian airlines have the best wine programs.
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Cuisine has become too complicated – this is about subject, verb, adjective: duck, turnips, sauce.
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It is a great intellectual challenge and a gorgeous sensual experience.
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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.
ALAIN DUCASSE