Desserts are like mistresses. They are bad for you. So if you are having one, you might as well have two.
ALAIN DUCASSEDesserts are like mistresses. They are bad for you. So if you are having one, you might as well have two.
ALAIN DUCASSEEverywhere in the world there are tensions – economic, political, religious. So we need chocolate.
ALAIN DUCASSEFailure 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.
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 DUCASSEThe trick is to learn a positive lesson from all of life’s negative moments.
ALAIN DUCASSEThe Asian airlines have the best wine programs.
ALAIN DUCASSETechniques are not the most difficult to teach. The attitudes chefs take are much more important.
ALAIN DUCASSEA man obsessed: obsessed with perfection, sharing, aesthetics, taste, savoir-faire, and much more.
ALAIN DUCASSEWe have many, many words, but not that one. To me, healthy means paying close attention to feeding people.
ALAIN DUCASSEAt my home in the southwest of France, I grow oak, hazel, and lemon trees in my backyard.
ALAIN DUCASSEClassical cooking and molecular gastronomy should remain separate.
ALAIN DUCASSENowadays, food needs to be healthy, local, sustainable and not filled with too much fat, salt or sugar.
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 DUCASSEIt is a great intellectual challenge and a gorgeous sensual experience.
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 DUCASSE