Failure is enriching. It’s also important to accept that you’ll make mistakes – it’s how you build your expertise.
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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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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A man obsessed: obsessed with perfection, sharing, aesthetics, taste, savoir-faire, and much more.
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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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We have many, many words, but not that one. To me, healthy means paying close attention to feeding people.
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The planets resources are rare; we must consume more ethically and equitably.
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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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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 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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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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At my home in the southwest of France, I grow oak, hazel, and lemon trees in my backyard.
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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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Classical cooking and molecular gastronomy should remain separate.
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The trick is to learn a positive lesson from all of life’s negative moments.
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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.
ALAIN DUCASSE