Classical cooking and molecular gastronomy should remain separate.
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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Nowadays, food needs to be healthy, local, sustainable and not filled with too much fat, salt or sugar.
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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.
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The trick is to learn a positive lesson from all of life’s negative moments.
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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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Cuisine has become too complicated – this is about subject, verb, adjective: duck, turnips, sauce.
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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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You can mix two styles and get fusion; any more and you just get confusion.
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Techniques are not the most difficult to teach. The attitudes chefs take are much more important.
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It is a great intellectual challenge and a gorgeous sensual experience.
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Desserts are like mistresses. They are bad for you. So if you are having one, you might as well have two.
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A man obsessed: obsessed with perfection, sharing, aesthetics, taste, savoir-faire, and much more.
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Everywhere in the world there are tensions – economic, political, religious. So we need chocolate.
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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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Tasting a dish should be memorable If nothing remains in the memory of a single guest, then I have made a mistake.
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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.
ALAIN DUCASSE