Alain Ducasse Quotes

51 quotes in 530 categories

• 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 two.
• Classical cooking and molecular gastronomy should remain separate...you can mix two styles and get fusion; any more and you just get confusion.
• 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 in Paris.
• Tasting a dish should be memorable If nothing remains in the memory of a single guest, then I have made a mistake.
• I have a very modern way of thinking; the chef is there to lead the team and not just to sit behind the piano.
• 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 on Earth, and it shaped…
• I love any excuse to work with a mortar and pestle.
• London is the most important city in the world for restaurants.
• In Paris we have bistros, then we have fine dining. In London, you have a very contemporary scene with mixed influences.
• TV is a deformed vision, an excessive caricature. A chef has to stay an artisan, not become a star.
• You take the best ingredients - the best cocoa beans - and you process them in the best traditional way, and you have the best…
• In France, I am the fifth artisan to produce his own chocolate, and the others have been doing it for a long time.
• The Asian airlines have the best wine programs.
• The world of wine is more creative than the world of cooking.
• There are so many impassioned winemakers. I think there are more impassioned winemakers than chefs.

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