- Being Different
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- Nov 07, 2020
Alain Ducasse Quotes
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- Last Updated on May 30, 2021
- Need
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- Nov 07, 2020
Everywhere in the world there are tensions - economic, political, religious. So we need chocolate.
- Chocolate
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- Nov 07, 2020
Our milk chocolate is very chocolaty. In fact, we don't call it milk chocolate - we call it milky chocolate.
- Chef
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- Nov 07, 2020
I am a very eco-friendly chef but a guilty air traveller.
- Live
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- Nov 07, 2020
I live in Paris, yet Monaco, where I spend a lot of time, holds a very special place in my heart.
- I Can
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- Nov 07, 2020
I have a passion for luggage - trunks and so on. I have a collection of them, but I can never resist buying another piece.
- Happens
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- Nov 07, 2020
I don't like being disappointed by somebody I trust. Fortunately, it rarely happens.
- Nov 07, 2020
Given the number of restaurants I have, I could easily travel all the time - but I try not to.
- I Am
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- Nov 07, 2020
If I am going somewhere exotic, I take an empty suitcase with me to bring back the objects I fall in love with.
- Feel
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- Nov 07, 2020
For me, the most luxurious place is somewhere that allows you to feel emotions and pleasures.
- Pressure
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- Nov 07, 2020
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.
- Home
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- Nov 07, 2020
I am overfed, so when I am at home, I stop eating.
- Looking
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- Nov 07, 2020
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.
- Grow
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- Nov 07, 2020
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.
- Just One
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- Nov 07, 2020
If my cuisine were to be defined by just one taste, it would be that of subtle, aromatic, extra-virgin olive oil.
- Head
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- Nov 07, 2020
I do most of the cooking in my head.
- Civilisation
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- Nov 07, 2020
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.
- Follow
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- Nov 07, 2020
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.
- Matter
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- Nov 07, 2020
The proportion of ingredients is important, but the final result is also a matter of how you put them together. Equilibrium is key.
- Fruit
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- Nov 07, 2020
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.
- Favorite
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- Nov 07, 2020
When I'm in Paris, my favorite market is the Marche Raspail on the Left Bank.
- Grow
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- Nov 07, 2020
At my home in the southwest of France, I grow oak, hazel, and lemon trees in my backyard.
- Eating
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- Nov 07, 2020
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.
- Earth
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- Nov 07, 2020
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.
- Excuse
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- Nov 07, 2020
I love any excuse to work with a mortar and pestle.
- Flavors
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- Nov 07, 2020
If you don't treat an ingredient and its flavors with respect - if you drown it in oil, for instance - you'll spoil it.
- Fine
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- Nov 07, 2020
In Paris we have bistros, then we have fine dining. In London, you have a very contemporary scene with mixed influences.
- More
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- Nov 07, 2020
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.
- Cooking
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- Nov 07, 2020
Classical cooking and molecular gastronomy should remain separate. You can mix two styles and get fusion; any more, and you just get confusion.
- Chef
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- Nov 07, 2020
TV is a deformed vision, an excessive caricature. A chef has to stay an artisan, not become a star.
- Celebrity
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- Nov 07, 2020
I don't like being a celebrity.
- Garden
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- Nov 07, 2020
My son, Arzhel, is two, and he eats vegetables twice a day. We have a vegetable garden on our farm in the Southwest, and he gets two baskets, one over each arm, and says, 'Garden, Papa!' and then he eats what he picks.
- Cooking
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- Nov 07, 2020
With cooking, there's always the tangible and the intangible: that which is in the domain of sentiment, of the individual.
- Chocolate
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- Nov 07, 2020
You take the best ingredients - the best cocoa beans - and you process them in the best traditional way, and you have the best chocolate.
- I Am
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- Nov 07, 2020
In France, I am the fifth artisan to produce his own chocolate, and the others have been doing it for a long time.
- Culture
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- Nov 07, 2020
I'm in love with the markets of the world. It's a photograph of a city, a culture.
- End Of The Day
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- Nov 07, 2020
I love to pick tomatoes at the end of the day, when they're still warm from the sun.
- Asian
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- Nov 07, 2020
The Asian airlines have the best wine programs.
- More
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- Nov 07, 2020
There are so many impassioned winemakers. I think there are more impassioned winemakers than chefs.
- People
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- Nov 07, 2020
I travel the world, and I can see in Toronto the cooking is very personal. These people cook with their hearts.
- Everything
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- Nov 07, 2020
Everything that pushes up out of the earth I love. Everything under the earth, root vegetables, I love to cook.
- Chef
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- Nov 07, 2020
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.
- Important
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- Nov 07, 2020
The real evolution is to learn something new every day - it's very important for chefs to share what they have discovered.
- Like
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- Nov 07, 2020
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.
- Easy
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- Nov 07, 2020
It's not easy to have success with restaurants in different cities, but I like the challenge.
- Fine
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- Nov 07, 2020
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.
- Life
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- Nov 07, 2020
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.
- Food
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- Nov 07, 2020
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.
- Food
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- Nov 07, 2020
It's striking and unique in London how you know to create this alchemy between the concept, the food, the music, the staff. From the beginning to the end, with all these different elements, it tells a full story that you know very well how to develop and cultivate.
- Paris
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- Nov 07, 2020
If I had the choice to travel to two places in Europe, it would be Paris and London.
- Cooking
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- Nov 07, 2020
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.
- Dessert
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- Nov 07, 2020
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.
- Home
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- Nov 07, 2020
When I started cooking the meal at home, after I had started cooking in restaurants, I usually would prepare bay scallops or lobster.
- Home
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- Nov 07, 2020
In France, Christmas is a family holiday. You stay home. New Year's Eve is when you go out.
- Never
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- Nov 07, 2020
What they've found so far in the Amazon is 5 percent of what there is yet to discover to eat in the Amazon because it's completely unknown. I've eaten things I've never eaten before over there.
- Earth
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- Nov 07, 2020
I have a very nice garden and extraordinary markets, where there are products from the earth and the sea, in the French Basque country.
- Go
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- Nov 07, 2020
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.
- Nov 07, 2020
I think the French and the Japanese are both obsessed by seasons, small producers, freshness.
- Flavor
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- Nov 07, 2020
I concentrate in my work on preserving and displaying the original flavor from each ingredient in a dish.
- City
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- Nov 07, 2020
The restaurants express the spirit of the chef, the spirit of the city, the country.
- Quality
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- Nov 07, 2020
I have an obsession for quality. I work for my guests, not to obtain Michelin stars.
- London
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- Nov 07, 2020
In London, there is no need for 25 high-end gastronomic restaurants. That would be too much.
- Food
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- Nov 07, 2020
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.
- People
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- Nov 07, 2020