All Alain Ducasse Quotes
- My grandmother did all the cooking at Christmas. We ate fattened chicken. We would feed it even more so it would be big and fat. All
- The most classic French dessert around the holidays is the Christmas log, with butter cream. Two flavors. Chocolate and coconut. My first job in the… Boy
- When I started cooking the meal at home, after I had started cooking in restaurants, I usually would prepare bay scallops or lobster. Bay
- I have a very nice garden and extraordinary markets, where there are products from the earth and the sea, in the French Basque country. Basque
- I think the French and the Japanese are both obsessed by seasons, small producers, freshness. Both
- I concentrate in my work on preserving and displaying the original flavor from each ingredient in a dish. Concentrate
- The restaurants express the spirit of the chef, the spirit of the city, the country. Chef
- I have an obsession for quality. I work for my guests, not to obtain Michelin stars. Guests
- Believe me, I did not come to London to cook farmed fish. All my fish are wild. All
- In London, there is no need for 25 high-end gastronomic restaurants. That would be too much. End
- I only get fat when I eat food cooked by other chefs. At home, my wife does all the cooking. She makes simple things like… All
- The world forgets about people who are not useful. Forgets
- Everywhere in the world there are tensions - economic, political, religious. So we need chocolate. Chocolate
- I am a very eco-friendly chef but a guilty air traveller. Air
- I live in Paris, yet Monaco, where I spend a lot of time, holds a very special place in my heart. Heart
- I have a passion for luggage - trunks and so on. I have a collection of them, but I can never resist buying another piece. Another Piece
- For me, going to markets is the best way to understand the soul of a place. Best
- Given the number of restaurants I have, I could easily travel all the time - but I try not to. All
- If I am going somewhere exotic, I take an empty suitcase with me to bring back the objects I fall in love with. Bring
- For me, the most luxurious place is somewhere that allows you to feel emotions and pleasures. Allows
- I am overfed, so when I am at home, I stop eating. Eating
- If my cuisine were to be defined by just one taste, it would be that of subtle, aromatic, extra-virgin olive oil. Aromatic
- I do most of the cooking in my head. Cooking
- It is impossible to remain indifferent to Japanese culture. It is a different civilisation where all you have learnt must be forgotten. It is a… All
- The proportion of ingredients is important, but the final result is also a matter of how you put them together. Equilibrium is key. Equilibrium