Alain Ducasse Quotes

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Alain Ducasse

Profession : Chef

Birth : September 13, 1956

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

Alain Ducasse

The most classic French dessert around the holidays is the Christmas log, with butter cream. Two flavors. Chocolate and coconut. My first job in the kitchen when I was a boy was to make these Christmas logs.

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

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

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

When I was younger, I behaved a bit strangely sometimes - lost my temper, did silly things - but little by little, I've gotten better. As a chef, I think you need to do a lot of work on yourself and your temperament.

Alain Ducasse

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

Alain Ducasse

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

Alain Ducasse

There are so many impassioned winemakers. I think there are more impassioned winemakers than chefs.

Alain Ducasse

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

Alain Ducasse

You need a good gardener and a good fisherman. The cook is not required.

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

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

When I'm in Paris, my favorite market is the Marche Raspail on the Left Bank.

Alain Ducasse

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

Alain Ducasse

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

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

TV is a deformed vision, an excessive caricature. A chef has to stay an artisan, not become a star.

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