"In Paris we have bistros, then we have……" — Alain Ducasse
"In Paris we have bistros, then we have fine dining. In London, you have a very contemporary scene with mixed influences."
Related Quotes
- Everyone talks about Spanish influences, but where is it?...Tell me 10 great Spanish restaurants in London....You can’t give me the… — Alain Ducasse
- When I am up in Paris then the restaurant which has remained my favourite for the past decade is Guy… — Jean Reno
- There are tons of wonderful places to eat in London. — Yotam Ottolenghi
- I was born in a suburb of Paris, and I grew up there until I was 16, so there were… — Vanessa Paradis
- When I first went to Paris in 1965, I fell in love with the small, family-owned restaurants that existed everywhere… — Alice Waters
- I lived in London for a time in the '90s and I love it here. You know, I just go… — Elizabeth Peyton
- I think in France, for example, we can say whatever we want about the French, but going out and dining… — Daniel Boulud
- People talk about alienation in the city. Diners are a place where you feel comfortable, an extension of your house. — Richard Greenberg
- In Paris you're always surrounded by French people. — David Sedaris
- There are wonderful restaurants in London. I love Indian food and I like Arab food, and I go very often… — Daniel Barenboim
50 Quotes by Alain Ducasse
Alain Ducasse has 50 quotes on this site. A few more worth reading:
- Cuisine has become too complicated - this is about subject, verb, adjective: duck, turnips, sauce.
- Desserts are like mistresses. They are bad for you. So if you are having one, you might as well have…
- Classical cooking and molecular gastronomy should remain separate...you can mix two styles and get fusion; any more and you just…
- Everyone talks about Spanish influences, but where is it?...Tell me 10 great Spanish restaurants in London....You can’t give me the…
- Tasting a dish should be memorable If nothing remains in the memory of a single guest, then I have made…
- I have a very modern way of thinking; the chef is there to lead the team and not just to…
- A man obsessed: obsessed with perfection, sharing, aesthetics, taste, savoir-faire, and much more.
- The relentless pursuit of being different is very French.
- Techniques are not the most difficult to teach. The attitudes chefs take are much more important.
- At my home in the southwest of France, I grow oak, hazel, and lemon trees in my backyard.
- I was brought up on a farm in Southwest France, eating farm-fresh produce three times a day. It was paradise…
- I love any excuse to work with a mortar and pestle.
More Bistros Quotes
This quote is filed under Bistros Quotes, one of 3 quotes in that category. Here are a few more: