Alain Ducasse Quotes

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Alain Ducasse

Profession : Chef

Birth : September 13, 1956

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

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

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

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

The restaurants express the spirit of the chef, the spirit of the city, the country.

Alain Ducasse

The relentless pursuit of being different is very French.

Alain Ducasse

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

Alain Ducasse

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

Alain Ducasse

The Mediterranean is in my DNA. I'm fine inland for about a week, but then I yearn for a limitless view of the sea, for the colours and smells of the Italian and French Riviera.

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

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

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 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

The world of wine is more creative than the world of cooking.

Alain Ducasse

My wife Gwenaelle prepares an 'energy shot' for me for breakfast. It's a mix of linseed, cereal, and raisins, with fresh fruit like kiwi. She also adds yogurt for added texture and some pollen and honey for an energy booster.

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

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 do most of the cooking in my head.

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

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

Alain Ducasse