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 Copy Share Image
Food is one part of the experience. And it has to be somewhere between 50 to 60 percent of the dining experience.… — Alain Ducasse Copy Share Image
In France, Christmas is a family holiday. You stay home. New Year's Eve is when you go out. — Alain Ducasse Copy Share Image
The proportion of ingredients is important, but the final result is also a matter of how you put them together. Equilibrium is… — Alain Ducasse Copy Share Image
You take the best ingredients - the best cocoa beans - and you process them in the best traditional way, and you… — Alain Ducasse Copy Share Image
Failure is enriching. It's also important to accept that you'll make mistakes - it's how you build your expertise. The trick is… — Alain Ducasse Copy Share Image
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 Copy Share Image
In Paris we have bistros, then we have fine dining. In London, you have a very contemporary scene with mixed influences. — Alain Ducasse Copy Share Image
For me, the most luxurious place is somewhere that allows you to feel emotions and pleasures. — Alain Ducasse Copy Share Image
It is impossible to remain indifferent to Japanese culture. It is a different civilisation where all you have learnt must be forgotten.… — Alain Ducasse Copy Share Image
When I was younger, I behaved a bit strangely sometimes - lost my temper, did silly things - but little by little,… — Alain Ducasse Copy Share Image
You need a good gardener and a good fisherman. The cook is not required. — Alain Ducasse Copy Share Image
I'm anti-globalisation. There is nothing more enriching than to go out into the world and meet people different to you. We must… — Alain Ducasse Copy Share Image
If you don't treat an ingredient and its flavors with respect - if you drown it in oil, for instance - you'll… — 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 Image
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 Image
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 Image
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 Image
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 Image
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 Image
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 Image
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 Image
It's not easy to have success with restaurants in different cities, but I like the challenge. — Alain Ducasse Copy Share Image
In France, Christmas is a family holiday. You stay home. New Year's Eve is when you go out. — Alain Ducasse Copy Share Image
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 Image
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 Image
