Alain Ducasse Quotes
Collection of top 66 famous quotes about Alain Ducasse
Alain Ducasse Quotes & Sayings
Happy to read and share the best inspirational Alain Ducasse quotes, sayings and quotations on Wise Famous Quotes.
I think the French and the Japanese are both obsessed by seasons, small producers, freshness.
— Alain Ducasse
If I had the choice to travel to two places in Europe, it would be Paris and London.
— Alain Ducasse
Techniques are not the most difficult to teach. The attitudes chefs take are much more important.
— Alain Ducasse
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
With cooking, there's always the tangible and the intangible: that which is in the domain of sentiment, of the individual.
— Alain Ducasse
The real evolution is to learn something new every day - it's very important for chefs to share what they have discovered.
— Alain Ducasse
A man obsessed: obsessed with perfection, sharing, aesthetics, taste, savoir-faire, and much more.
— Alain Ducasse
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
TV is a deformed vision, an excessive caricature. A chef has to stay an artisan, not become a star.
— Alain Ducasse
There are so many impassioned winemakers. I think there are more impassioned winemakers than chefs.
— 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 prefer to be able to identify what I'm eating. I have to know.
— 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 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
Given the number of restaurants I have, I could easily travel all the time - but I try not to.
— Alain Ducasse
I concentrate in my work on preserving and displaying the original flavor from each ingredient in a dish.
— Alain Ducasse
At my home in the southwest of France, I grow oak, hazel, and lemon trees in my backyard.
— Alain Ducasse
I am overfed, so when I am at home, I stop eating.
— 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
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
The world of wine is more creative than the world of cooking.
— Alain Ducasse
I love any excuse to work with a mortar and pestle.
— 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
Our milk chocolate is very chocolaty. In fact, we don't call it milk chocolate - we call it milky chocolate.
— Alain Ducasse
It's not easy to have success with restaurants in different cities, but I like the challenge.
— Alain Ducasse
The relentless pursuit of being different is very French.
— 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
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
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
In London, there is no need for 25 high-end gastronomic restaurants. That would be too much.
— Alain Ducasse
For me, the most luxurious place is somewhere that allows you to feel emotions and pleasures.
— Alain Ducasse
Everything that pushes up out of the earth I love. Everything under the earth, root vegetables, I love to cook.
— Alain Ducasse
London is the most important city in the world for restaurants.
— 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
The Asian airlines have the best wine programs.
— Alain Ducasse
I do most of the cooking in my head.
— Alain Ducasse
I am a very eco-friendly chef but a guilty air traveller.
— Alain Ducasse
Desserts are like mistresses. They are bad for you. So if you are having one, you might as well have two.
— Alain Ducasse
The restaurants express the spirit of the chef, the spirit of the city, the country.
— Alain Ducasse
The world forgets about people who are not useful.
— 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
I love to pick tomatoes at the end of the day, when they're still warm from the sun.
— Alain Ducasse
I don't like being disappointed by somebody I trust. Fortunately, it rarely happens.
— Alain Ducasse
In France, Christmas is a family holiday. You stay home. New Year's Eve is when you go out.
— Alain Ducasse
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
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
Everywhere in the world there are tensions - economic, political, religious. So we need chocolate.
— Alain Ducasse
Tasting a dish should be memorable If nothing remains in the memory of a single guest, then I have made a mistake.
— 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
Cuisine has become too complicated - this is about subject, verb, adjective: duck, turnips, sauce.
— Alain Ducasse
I don't like being a celebrity.
— Alain Ducasse
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
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
If my cuisine were to be defined by just one taste, it would be that of subtle, aromatic, extra-virgin olive oil.
— Alain Ducasse
I have an obsession for quality. I work for my guests, not to obtain Michelin stars.
— Alain Ducasse
