Alain Ducasse Quotes

Everywhere in the world there are tensions – economic, political, religious. So we need chocolate.

Techniques are not the most difficult to teach. The attitudes chefs take are much more important.

I have a very modern way of thinking; the chef is there to lead the team and not just to sit behind the piano.

The planets resources are rare; we must consume more ethically and equitably.

You can mix two styles and get fusion; any more and you just get confusion.

It should be slow-cooked and seasonal. That’s my vision.

Nowadays, food needs to be healthy, local, sustainable and not filled with too much fat, salt or sugar.

The Asian airlines have the best wine programs.

Tasting a dish should be memorable If nothing remains in the memory of a single guest, then I have made a mistake.

Classical cooking and molecular gastronomy should remain separate.