Behinds Quote by 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 quality food.

— 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

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

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

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

— Alain Ducasse

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

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

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

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

— Alain Ducasse

In France, Christmas is a family holiday. You stay home. New Year's Eve is when you go out.

— 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

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