Nowadays, food needs to be healthy, local, sustainable and not filled with too much fat, salt or sugar.
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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It should be slow-cooked and seasonal. That’s my vision.
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The trick is to learn a positive lesson from all of life’s negative moments.
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Classical cooking and molecular gastronomy should remain separate.
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A man obsessed: obsessed with perfection, sharing, aesthetics, taste, savoir-faire, and much more.
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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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You can mix two styles and get fusion; any more and you just get confusion.
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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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Techniques are not the most difficult to teach. The attitudes chefs take are much more important.
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Everywhere in the world there are tensions – economic, political, religious. So we need chocolate.
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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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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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It is a great intellectual challenge and a gorgeous sensual experience.
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Cuisine has become too complicated – this is about subject, verb, adjective: duck, turnips, sauce.
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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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Desserts are like mistresses. They are bad for you. So if you are having one, you might as well have two.
ALAIN DUCASSE