Desserts are like mistresses. They are bad for you. So if you are having one, you might as well have two.
ALAIN DUCASSEThe proportion of ingredients is important, but the final result is also a matter of how you put them together. Equilibrium is key.
More Alain Ducasse Quotes
-
-
I 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 -
Techniques are not the most difficult to teach. The attitudes chefs take are much more important.
ALAIN DUCASSE -
You can mix two styles and get fusion; any more and you just get confusion.
ALAIN DUCASSE -
Everywhere in the world there are tensions – economic, political, religious. So we need chocolate.
ALAIN DUCASSE -
The Asian airlines have the best wine programs.
ALAIN DUCASSE -
It should be slow-cooked and seasonal. That’s my vision.
ALAIN DUCASSE -
We have many, many words, but not that one. To me, healthy means paying close attention to feeding people.
ALAIN DUCASSE -
It is impossible to remain indifferent to Japanese culture. It is a different civilisation where all you have learnt must be forgotten.
ALAIN DUCASSE -
At my home in the southwest of France, I grow oak, hazel, and lemon trees in my backyard.
ALAIN DUCASSE -
Failure is enriching. It’s also important to accept that you’ll make mistakes – it’s how you build your expertise.
ALAIN DUCASSE -
The proportion of ingredients is important, but the final result is also a matter of how you put them together. Equilibrium is key.
ALAIN DUCASSE -
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.
ALAIN DUCASSE -
Cuisine has become too complicated – this is about subject, verb, adjective: duck, turnips, sauce.
ALAIN DUCASSE -
It is a great intellectual challenge and a gorgeous sensual experience.
ALAIN DUCASSE -
The trick is to learn a positive lesson from all of life’s negative moments.
ALAIN DUCASSE