Food Quotes by Alain Ducasse

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

— Alain Ducasse

I do most of the cooking in my head.

— Alain Ducasse

I am overfed, so when I am at home, I stop eating.

— Alain Ducasse

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

— Alain Ducasse

Desserts are like mistresses. They are bad for you. So if you are having one, you might as well have two.

— Alain Ducasse

I travel the world, and I can see in Toronto the cooking is very personal. These people cook with their hearts.

— Alain Ducasse

I don't do the same food in Tokyo that I do in Vegas and vice versa. If I did that, two weeks…

— 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

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

— Alain Ducasse

If you don't treat an ingredient and its flavors with respect - if you drown it in oil, for instance - you'll…

— Alain Ducasse

In France, I am the fifth artisan to produce his own chocolate, and the others have been doing it for a long…

— 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…

— Alain Ducasse

It's striking and unique in London how you know to create this alchemy between the concept, the food, the music, the staff.…

— Alain Ducasse

Everyone talks about Spanish influences, but where is it?...Tell me 10 great Spanish restaurants in London…You can’t give me the addresses. Nor…

— Alain Ducasse

Food is one part of the experience. And it has to be somewhere between 50 to 60 percent of the dining experience.…

— 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,…

— Alain Ducasse

The image foreigners have of French cuisine is fattening and very fancy food. But it's not true - French food isn't just…

— Alain Ducasse

My son, Arzhel, is two, and he eats vegetables twice a day. We have a vegetable garden on our farm in the…

— Alain Ducasse

Nowadays, food needs to be healthy, local, sustainable and not filled with too much fat, salt or sugar. It should be slow-cooked…

— Alain Ducasse

When I was younger, I behaved a bit strangely sometimes - lost my temper, did silly things - but little by little,…

— 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…

— Alain Ducasse

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

— Alain Ducasse

Tasting a dish should be memorable If nothing remains in the memory of a single guest, then I have made a mistake.

— Alain Ducasse

Techniques are not the most difficult to teach. The attitudes chefs take are much more important.

— Alain Ducasse

The proportion of ingredients is important, but the final result is also a matter of how you put them together. Equilibrium is…

— Alain Ducasse

When you grow up close to poultry and fields and gardens and open-air markets, you can't help but develop an instinct for…

— 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

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

— Alain Ducasse

To make my meal, I go to the market and to the garden, and then I decide what I'm going to do.…

— Alain Ducasse

I have a very modern way of thinking; the chef is there to lead the team and not just to sit behind…

— Alain Ducasse

My grandmother did all the cooking at Christmas. We ate fattened chicken. We would feed it even more so it would be…

— Alain Ducasse

If my cuisine were to be defined by just one taste, it would be that of subtle, aromatic, extra-virgin olive oil.

— Alain Ducasse

It's not easy to have success with restaurants in different cities, but I like the challenge.

— Alain Ducasse

Cuisine has become too complicated - this is about subject, verb, adjective: duck, turnips, sauce.

— Alain Ducasse

Our milk chocolate is very chocolaty. In fact, we don't call it milk chocolate - we call it milky chocolate.

— Alain Ducasse

When I started cooking the meal at home, after I had started cooking in restaurants, I usually would prepare bay scallops or…

— Alain Ducasse

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

— 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

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

— Alain Ducasse

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

— Alain Ducasse