Failure is enriching. It’s also important to accept that you’ll make mistakes – it’s how you build your expertise.
ALAIN DUCASSEFailure is enriching. It’s also important to accept that you’ll make mistakes – it’s how you build your expertise.
ALAIN DUCASSEA man obsessed: obsessed with perfection, sharing, aesthetics, taste, savoir-faire, and much more.
ALAIN DUCASSEIt is a great intellectual challenge and a gorgeous sensual experience.
ALAIN DUCASSEIt should be slow-cooked and seasonal. That’s my vision.
ALAIN DUCASSEThe proportion of ingredients is important, but the final result is also a matter of how you put them together. Equilibrium is key.
ALAIN DUCASSEAt my home in the southwest of France, I grow oak, hazel, and lemon trees in my backyard.
ALAIN DUCASSENowadays, food needs to be healthy, local, sustainable and not filled with too much fat, salt or sugar.
ALAIN DUCASSEThe relentless pursuit of being different is very French.
ALAIN DUCASSEThe trick is to learn a positive lesson from all of life’s negative moments.
ALAIN DUCASSEClassical cooking and molecular gastronomy should remain separate.
ALAIN DUCASSEYou can mix two styles and get fusion; any more and you just get confusion.
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.
ALAIN DUCASSEThe 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.
ALAIN DUCASSEWe have many, many words, but not that one. To me, healthy means paying close attention to feeding people.
ALAIN DUCASSETasting a dish should be memorable If nothing remains in the memory of a single guest, then I have made a mistake.
ALAIN DUCASSEI have a very modern way of thinking; the chef is there to lead the team and not just to sit behind the piano.
ALAIN DUCASSE