The relentless pursuit of being different is very French.
ALAIN DUCASSEWe have many, many words, but not that one. To me, healthy means paying close attention to feeding people.
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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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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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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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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Classical cooking and molecular gastronomy should remain separate.
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The Asian airlines have the best wine programs.
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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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A man obsessed: obsessed with perfection, sharing, aesthetics, taste, savoir-faire, and much more.
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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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Everywhere in the world there are tensions – economic, political, religious. So we need chocolate.
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Cuisine has become too complicated – this is about subject, verb, adjective: duck, turnips, sauce.
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The planets resources are rare; we must consume more ethically and equitably.
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We have many, many words, but not that one. To me, healthy means paying close attention to feeding people.
ALAIN DUCASSE