Alain Ducasse Quotes

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Alain Ducasse

Profession : Chef

Birth : September 13, 1956

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

Alain Ducasse

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

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

When I arrived, I didn't understand London customers perfectly, but we've developed the right style with the right price, and step by step, I'm in harmony with London.

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 love any excuse to work with a mortar and pestle.

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

The real evolution is to learn something new every day - it's very important for chefs to share what they have discovered.

Alain Ducasse

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

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

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

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

Alain Ducasse

The Asian airlines have the best wine programs.

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

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