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.
— Alain Ducasse

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Believe me, I did not come to London to cook farmed fish. All my fish are wild.

Alain Ducasse

Chefs don't become chefs just to earn stars - that's not the goal.

Alain Ducasse

Classical cooking and molecular gastronomy should remain separate. You can mix two styles and get fusion; any more, and you just get confusion.

Alain Ducasse

Everything that pushes up out of the earth I love. Everything under the earth, root vegetables, I love to cook.

Alain Ducasse

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

Alain Ducasse

Failure is enriching. It's also important to accept that you'll make mistakes - it's how you build your expertise. The trick is to learn a positive lesson from all of life's negative moments.

Alain Ducasse

Food is one part of the experience. And it has to be somewhere between 50 to 60 percent of the dining experience. But the rest counts as well: The mood, the atmosphere, the music, the feeling, the design, the harmony between what you have on the plate and what surrounds the plate.

Alain Ducasse

For me, going to markets is the best way to understand the soul of a place.

Alain Ducasse

For me, the most luxurious place is somewhere that allows you to feel emotions and pleasures.

Alain Ducasse

Gastronomy is my hobby. I'm simply the casting director. Once I've brought all the right people together, it is they who must work together to tell a story.

Alain Ducasse

Given the number of restaurants I have, I could easily travel all the time - but I try not to.

Alain Ducasse

I am a very eco-friendly chef but a guilty air traveller.

Alain Ducasse

I am overfed, so when I am at home, I stop eating.

Alain Ducasse

I concentrate in my work on preserving and displaying the original flavor from each ingredient in a dish.

Alain Ducasse

I didn't want to become a chocolatier among others, buying ready-to-use couverture. I wanted to take the same approach I follow in my cuisine: putting the product first, revealing the authentic taste of the products.

Alain Ducasse

I do most of the cooking in my head.

Alain Ducasse

I don't do the same food in Tokyo that I do in Vegas and vice versa. If I did that, two weeks later I would have no customers.

Alain Ducasse

I don't like being a celebrity.

Alain Ducasse

I don't like being disappointed by somebody I trust. Fortunately, it rarely happens.

Alain Ducasse

I don't think the rating system places too much pressure on chefs. I prefer to put the pressure on my chefs to perform to the top standards.

Alain Ducasse

I have a passion for luggage - trunks and so on. I have a collection of them, but I can never resist buying another piece.

Alain Ducasse

I have a very nice garden and extraordinary markets, where there are products from the earth and the sea, in the French Basque country.

Alain Ducasse

I have an obsession for quality. I work for my guests, not to obtain Michelin stars.

Alain Ducasse

I have restaurants, bookshops... but it's not an empire, more... a puzzle. If it were an empire, all my restaurants would be the same.

Alain Ducasse

I live in Paris, yet Monaco, where I spend a lot of time, holds a very special place in my heart.

Alain Ducasse

I love any excuse to work with a mortar and pestle.

Alain Ducasse

I love to pick tomatoes at the end of the day, when they're still warm from the sun.

Alain Ducasse

I only get fat when I eat food cooked by other chefs. At home, my wife does all the cooking. She makes simple things like soups and salads. We both like steamed tofu.

Alain Ducasse

I prefer to be able to identify what I'm eating. I have to know.

Alain Ducasse

I think the French and the Japanese are both obsessed by seasons, small producers, freshness.

Alain Ducasse

I travel the world, and I can see in Toronto the cooking is very personal. These people cook with their hearts.

Alain Ducasse

I was brought up on a farm in Southwest France, eating farm-fresh produce three times a day. It was paradise on Earth, and it shaped my eating habits and my sense of taste.

Alain Ducasse

I would never be able to lead the insane lifestyle I do, traveling all over the world, if I wasn't eating food that was simple and healthy.

Alain Ducasse

I'm anti-globalisation. There is nothing more enriching than to go out into the world and meet people different to you. We must fight the spread of a singular way of thinking and preserve cultural differences.

Alain Ducasse

I'm in love with the markets of the world. It's a photograph of a city, a culture.

Alain Ducasse

I'm surprised by the talent I find all over. There are always new chefs who propose many interesting new ideas, new ways of looking at ingredients.

Alain Ducasse

If I am going somewhere exotic, I take an empty suitcase with me to bring back the objects I fall in love with.

Alain Ducasse

If I had the choice to travel to two places in Europe, it would be Paris and London.

Alain Ducasse

If I'm a great artisan of the kitchen, it's because I don't buy my sauces.

Alain Ducasse

If my cuisine were to be defined by just one taste, it would be that of subtle, aromatic, extra-virgin olive oil.

Alain Ducasse

If you don't treat an ingredient and its flavors with respect - if you drown it in oil, for instance - you'll spoil it.

Alain Ducasse

In each restaurant, I develop a different culinary sensibility. In Paris, I'm more classic, because that's what customers like. In Monaco, it's classic Mediterranean haute cuisine. In London, it's a contemporary French restaurant that I've developed with a U.K. influence and my French know-how.

Alain Ducasse

In France, Christmas is a family holiday. You stay home. New Year's Eve is when you go out.

Alain Ducasse

In France, I am the fifth artisan to produce his own chocolate, and the others have been doing it for a long time.

Alain Ducasse

In London, there is no need for 25 high-end gastronomic restaurants. That would be too much.

Alain Ducasse

In Paris we have bistros, then we have fine dining. In London, you have a very contemporary scene with mixed influences.

Alain Ducasse

It is impossible to remain indifferent to Japanese culture. It is a different civilisation where all you have learnt must be forgotten. It is a great intellectual challenge and a gorgeous sensual experience.

Alain Ducasse

It's not easy to have success with restaurants in different cities, but I like the challenge.

Alain Ducasse

It's striking and unique in London how you know to create this alchemy between the concept, the food, the music, the staff. From the beginning to the end, with all these different elements, it tells a full story that you know very well how to develop and cultivate.

Alain Ducasse

At my home in the southwest of France, I grow oak, hazel, and lemon trees in my backyard.

Alain Ducasse