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…

— 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…

— 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…

— 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…

— 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.…

— 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…

— Alain Ducasse

I have a very modern way of thinking; the chef is there to lead the team and not just to sit behind…

— Alain Ducasse

Techniques are not the most difficult to teach. The attitudes chefs take are much more important.

— Alain Ducasse

If I am going somewhere exotic, I take an empty suitcase with me to bring back the objects I fall in love…

— Alain Ducasse

A man obsessed: obsessed with perfection, sharing, aesthetics, taste, savoir-faire, and much more.

— Alain Ducasse

The proportion of ingredients is important, but the final result is also a matter of how you put them together. Equilibrium is…

— Alain Ducasse

The Asian airlines have the best wine programs.

— Alain Ducasse

I am a very eco-friendly chef but a guilty air traveller.

— Alain Ducasse

I was brought up on a farm in Southwest France, eating farm-fresh produce three times a day. It was paradise on Earth,…

— Alain Ducasse

I am overfed, so when I am at home, I stop eating.

— Alain Ducasse

I concentrate in my work on preserving and displaying the original flavor from each ingredient in a dish.

— Alain Ducasse

At my home in the southwest of France, I grow oak, hazel, and lemon trees in my backyard.

— Alain Ducasse

You take the best ingredients - the best cocoa beans - and you process them in the best traditional way, and you…

— Alain Ducasse

I'm in love with the markets of the world. It's a photograph of a city, a culture.

— Alain Ducasse