Techniques are not the most difficult to teach. The attitudes chefs take are much more important.
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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At my home in the southwest of France, I grow oak, hazel, and lemon trees in my backyard.
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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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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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Nowadays, food needs to be healthy, local, sustainable and not filled with too much fat, salt or sugar.
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Cuisine has become too complicated – this is about subject, verb, adjective: duck, turnips, sauce.
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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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The trick is to learn a positive lesson from all of life’s negative moments.
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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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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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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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The planets resources are rare; we must consume more ethically and equitably.
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Everywhere in the world there are tensions – economic, political, religious. So we need chocolate.
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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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You can mix two styles and get fusion; any more and you just get confusion.
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