Alain Ducasse Quotes

Top 66 wise famous quotes and sayings by Alain Ducasse

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Alain Ducasse Famous Quotes & Sayings

Discover top inspirational quotes from Alain Ducasse on Wise Famous Quotes.

Alain Ducasse quotes: I think the French and the Japanese are both obsessed by seasons, small producers, freshness. I think the French and the Japanese are both obsessed by seasons, small producers, freshness.
Alain Ducasse quotes: If I had the choice to travel to two places in Europe, it would be Paris and London. If I had the choice to travel to two places in Europe, it would be Paris and London.
Alain Ducasse quotes: Techniques are not the most difficult to teach. The attitudes chefs take are much more important. Techniques are not the most difficult to teach. The attitudes chefs take are much more important.
Alain Ducasse quotes: When you grow up close to poultry and fields and gardens and open-air markets, you can't help but develop an instinct for quality food. When you grow up close to poultry and fields and gardens and open-air markets, you can't help but develop an instinct for quality food.
Alain Ducasse quotes: With cooking, there's always the tangible and the intangible: that which is in the domain of sentiment, of the individual. With cooking, there's always the tangible and the intangible: that which is in the domain of sentiment, of the individual.
Alain Ducasse quotes: The real evolution is to learn something new every day - it's very important for chefs to share what they have discovered. The real evolution is to learn something new every day - it's very important for chefs to share what they have discovered.
Alain Ducasse quotes: A man obsessed: obsessed with perfection, sharing, aesthetics, taste, savoir-faire, and much more. A man obsessed: obsessed with perfection, sharing, aesthetics, taste, savoir-faire, and much more.
Alain Ducasse quotes: My grandmother did all the cooking at Christmas. We ate fattened chicken. We would feed it even more so it would be big and fat. My grandmother did all the cooking at Christmas. We ate fattened chicken. We would feed it even more so it would be big and fat.
Alain Ducasse quotes: TV is a deformed vision, an excessive caricature. A chef has to stay an artisan, not become a star. TV is a deformed vision, an excessive caricature. A chef has to stay an artisan, not become a star.
Alain Ducasse quotes: Believe me, I did not come to London to cook farmed fish. All my fish are wild. Believe me, I did not come to London to cook farmed fish. All my fish are wild.
Alain Ducasse quotes: There are so many impassioned winemakers. I think there are more impassioned winemakers than chefs. There are so many impassioned winemakers. I think there are more impassioned winemakers than chefs.
Alain Ducasse quotes: 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. 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 quotes: I prefer to be able to identify what I'm eating. I have to know. I prefer to be able to identify what I'm eating. I have to know.
Alain Ducasse quotes: I travel the world, and I can see in Toronto the cooking is very personal. These people cook with their hearts. I travel the world, and I can see in Toronto the cooking is very personal. These people cook with their hearts.
Alain Ducasse quotes: You need a good gardener and a good fisherman. The cook is not required. You need a good gardener and a good fisherman. The cook is not required.
Alain Ducasse quotes: I have a very nice garden and extraordinary markets, where there are products from the earth and the sea, in the French Basque country. 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 quotes: Given the number of restaurants I have, I could easily travel all the time - but I try not to. Given the number of restaurants I have, I could easily travel all the time - but I try not to.
Alain Ducasse quotes: I concentrate in my work on preserving and displaying the original flavor from each ingredient in a dish. I concentrate in my work on preserving and displaying the original flavor from each ingredient in a dish.
Alain Ducasse quotes: At my home in the southwest of France, I grow oak, hazel, and lemon trees in my backyard. At my home in the southwest of France, I grow oak, hazel, and lemon trees in my backyard.
Alain Ducasse quotes: I am overfed, so when I am at home, I stop eating. I am overfed, so when I am at home, I stop eating.
Alain Ducasse quotes: Classical cooking and molecular gastronomy should remain separate. You can mix two styles and get fusion; any more, and you just get confusion. 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 quotes: When I started cooking the meal at home, after I had started cooking in restaurants, I usually would prepare bay scallops or lobster. When I started cooking the meal at home, after I had started cooking in restaurants, I usually would prepare bay scallops or lobster.
Alain Ducasse quotes: The world of wine is more creative than the world of cooking. The world of wine is more creative than the world of cooking.
Alain Ducasse quotes: I'm in love with the markets of the world. It's a photograph of a city, a culture. I'm in love with the markets of the world. It's a photograph of a city, a culture.
Alain Ducasse quotes: I love any excuse to work with a mortar and pestle. I love any excuse to work with a mortar and pestle.
Alain Ducasse quotes: 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. 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 quotes: Our milk chocolate is very chocolaty. In fact, we don't call it milk chocolate - we call it milky chocolate. Our milk chocolate is very chocolaty. In fact, we don't call it milk chocolate - we call it milky chocolate.
Alain Ducasse quotes: When I'm in Paris, my favorite market is the Marche Raspail on the Left Bank. When I'm in Paris, my favorite market is the Marche Raspail on the Left Bank.
Alain Ducasse quotes: It's not easy to have success with restaurants in different cities, but I like the challenge. It's not easy to have success with restaurants in different cities, but I like the challenge.
Alain Ducasse quotes: If I'm a great artisan of the kitchen, it's because I don't buy my sauces. If I'm a great artisan of the kitchen, it's because I don't buy my sauces.
Alain Ducasse quotes: For me, going to markets is the best way to understand the soul of a place. For me, going to markets is the best way to understand the soul of a place.
Alain Ducasse quotes: Chefs don't become chefs just to earn stars - that's not the goal. Chefs don't become chefs just to earn stars - that's not the goal.
Alain Ducasse quotes: The relentless pursuit of being different is very French. The relentless pursuit of being different is very French.
Alain Ducasse quotes: 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. 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 quotes: If you don't treat an ingredient and its flavors with respect - if you drown it in oil, for instance - you'll spoil it. 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 quotes: I have a passion for luggage - trunks and so on. I have a collection of them, but I can never resist buying another piece. 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 quotes: In London, there is no need for 25 high-end gastronomic restaurants. That would be too much. In London, there is no need for 25 high-end gastronomic restaurants. That would be too much.
Alain Ducasse quotes: For me, the most luxurious place is somewhere that allows you to feel emotions and pleasures. For me, the most luxurious place is somewhere that allows you to feel emotions and pleasures.
Alain Ducasse quotes: Everything that pushes up out of the earth I love. Everything under the earth, root vegetables, I love to cook. Everything that pushes up out of the earth I love. Everything under the earth, root vegetables, I love to cook.
Alain Ducasse quotes: London is the most important city in the world for restaurants. London is the most important city in the world for restaurants.
Alain Ducasse quotes: In France, I am the fifth artisan to produce his own chocolate, and the others have been doing it for a long time. 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 quotes: The Asian airlines have the best wine programs. The Asian airlines have the best wine programs.
Alain Ducasse quotes: I do most of the cooking in my head. I do most of the cooking in my head.
Alain Ducasse quotes: I am a very eco-friendly chef but a guilty air traveller. I am a very eco-friendly chef but a guilty air traveller.
Alain Ducasse quotes: Desserts are like mistresses. They are bad for you. So if you are having one, you might as well have two. Desserts are like mistresses. They are bad for you. So if you are having one, you might as well have two.
Alain Ducasse quotes: The restaurants express the spirit of the chef, the spirit of the city, the country. The restaurants express the spirit of the chef, the spirit of the city, the country.
Alain Ducasse quotes: 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. 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 quotes: The world forgets about people who are not useful. The world forgets about people who are not useful.
Alain Ducasse quotes: In Paris we have bistros, then we have fine dining. In London, you have a very contemporary scene with mixed influences. In Paris we have bistros, then we have fine dining. In London, you have a very contemporary scene with mixed influences.
Alain Ducasse quotes: The planet's resources are rare; we must consume more ethically and equitably. The planet's resources are rare; we must consume more ethically and equitably.
Alain Ducasse quotes: I love to pick tomatoes at the end of the day, when they're still warm from the sun. I love to pick tomatoes at the end of the day, when they're still warm from the sun.
Alain Ducasse quotes: I don't like being disappointed by somebody I trust. Fortunately, it rarely happens. I don't like being disappointed by somebody I trust. Fortunately, it rarely happens.
Alain Ducasse quotes: In France, Christmas is a family holiday. You stay home. New Year's Eve is when you go out. In France, Christmas is a family holiday. You stay home. New Year's Eve is when you go out.
Alain Ducasse quotes: To make my meal, I go to the market and to the garden, and then I decide what I'm going to do. That's a great pleasure. To make my meal, I go to the market and to the garden, and then I decide what I'm going to do. That's a great pleasure.
Alain Ducasse quotes: If I am going somewhere exotic, I take an empty suitcase with me to bring back the objects I fall in love with. 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 quotes: Everywhere in the world there are tensions - economic, political, religious. So we need chocolate. Everywhere in the world there are tensions - economic, political, religious. So we need chocolate.
Alain Ducasse quotes: Tasting a dish should be memorable If nothing remains in the memory of a single guest, then I have made a mistake. Tasting a dish should be memorable If nothing remains in the memory of a single guest, then I have made a mistake.
Alain Ducasse quotes: The proportion of ingredients is important, but the final result is also a matter of how you put them together. Equilibrium is key. 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 quotes: Cuisine has become too complicated - this is about subject, verb, adjective: duck, turnips, sauce. Cuisine has become too complicated - this is about subject, verb, adjective: duck, turnips, sauce.
Alain Ducasse quotes: I don't like being a celebrity. I don't like being a celebrity.
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. 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 quotes: You take the best ingredients - the best cocoa beans - and you process them in the best traditional way, and you have the best chocolate. You take the best ingredients - the best cocoa beans - and you process them in the best traditional way, and you have the best chocolate.
Alain Ducasse quotes: If my cuisine were to be defined by just one taste, it would be that of subtle, aromatic, extra-virgin olive oil. If my cuisine were to be defined by just one taste, it would be that of subtle, aromatic, extra-virgin olive oil.
Alain Ducasse quotes: I have an obsession for quality. I work for my guests, not to obtain Michelin stars. I have an obsession for quality. I work for my guests, not to obtain Michelin stars.
Alain Ducasse quotes: 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. 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 quotes: I live in Paris, yet Monaco, where I spend a lot of time, holds a very special place in my heart. I live in Paris, yet Monaco, where I spend a lot of time, holds a very special place in my heart.

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