Techniques are not the most difficult to teach. The attitudes chefs take are much more important. — Alain Ducasse Copy Share Image
I don't think the rating system places too much pressure on chefs. I prefer to put the pressure on my chefs to… — Alain Ducasse Copy Share Image
I only get fat when I eat food cooked by other chefs. At home, my wife does all the cooking. She makes… — Alain Ducasse Copy Share Image
I'm surprised by the talent I find all over. There are always new chefs who propose many interesting new ideas, new ways… — Alain Ducasse Copy Share Image
There are so many impassioned winemakers. I think there are more impassioned winemakers than chefs. — Alain Ducasse Copy Share Image
The real evolution is to learn something new every day - it's very important for chefs to share what they have discovered. — Alain Ducasse Copy Share Image
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 Copy Share
With cooking, there's always the tangible and the intangible: that which is in the domain of sentiment, of the individual. — Alain Ducasse Copy Share
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,… — Alain Ducasse Copy Share
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… — Alain Ducasse Copy Share
If my cuisine were to be defined by just one taste, it would be that of subtle, aromatic, extra-virgin olive oil. — Alain Ducasse Copy Share
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 Copy Share
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 Copy Share
Food is one part of the experience. And it has to be somewhere between 50 to 60 percent of the dining experience. But the… — Alain Ducasse Copy Share
It's not easy to have success with restaurants in different cities, but I like the challenge. — Alain Ducasse Copy Share
In France, Christmas is a family holiday. You stay home. New Year's Eve is when you go out. — Alain Ducasse Copy Share
I travel the world, and I can see in Toronto the cooking is very personal. These people cook with their hearts. — Alain Ducasse Copy Share
The most classic French dessert around the holidays is the Christmas log, with butter cream. Two flavors. Chocolate and coconut. My first job in… — Alain Ducasse Copy Share
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 Copy Share
Techniques are not the most difficult to teach. The attitudes chefs take are much more important. — Alain Ducasse Copy Share
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 Copy Share
