Alain Ducasse

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

— Alain Ducasse

The world of wine is more creative than the world of cooking.

— Alain Ducasse

I do most of the cooking in my head.

— Alain Ducasse

The world forgets about people who are not useful.

— Alain Ducasse

The relentless pursuit of being different is very French.

— Alain Ducasse

I love any excuse to work with a mortar and pestle.

— 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

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

— Alain Ducasse

I love to pick tomatoes at the end of the day, when they're still warm from the sun.

— Alain Ducasse

The restaurants express the spirit of the chef, the spirit of the city, the country.

— Alain Ducasse

I live in Paris, yet Monaco, where I spend a lot of time, holds a very special place in my heart.

— Alain Ducasse

Tasting a dish should be memorable If nothing remains in the memory of a single guest, then I have made a mistake.

— Alain Ducasse

In France, I am the fifth artisan to produce his own chocolate, and the others have been doing it for a long…

— Alain Ducasse

The real evolution is to learn something new every day - it's very important for chefs to share what they have discovered.

— Alain Ducasse

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

— Alain Ducasse

I don't think the rating system places too much pressure on chefs. I prefer to put the pressure on my chefs to…

— Alain Ducasse

Failure is enriching. It's also important to accept that you'll make mistakes - it's how you build your expertise. The trick is…

— 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

I didn't want to become a chocolatier among others, buying ready-to-use couverture. I wanted to take the same approach I follow in…

— Alain Ducasse

I would never be able to lead the insane lifestyle I do, traveling all over the world, if I wasn't eating food…

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

— 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

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

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 striking and unique in London how you know to create this alchemy between the concept, the food, the music, the staff.…

— Alain Ducasse

The image foreigners have of French cuisine is fattening and very fancy food. But it's not true - French food isn't just…

— Alain Ducasse

I don't like being a celebrity.

— Alain Ducasse

For me, going to markets is the best way to understand the soul of a place.

— Alain Ducasse

I think the French and the Japanese are both obsessed by seasons, small producers, freshness.

— Alain Ducasse

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

— Alain Ducasse

In Paris we have bistros, then we have fine dining. In London, you have a very contemporary scene with mixed influences.

— Alain Ducasse

The planets resources are rare; we must consume more ethically and equitably.

— Alain Ducasse

If I had the choice to travel to two places in Europe, it would be Paris and London.

— Alain Ducasse

I have a passion for luggage - trunks and so on. I have a collection of them, but I can never resist…

— Alain Ducasse

I have an obsession for quality. I work for my guests, not to obtain Michelin stars.

— Alain Ducasse

I prefer to be able to identify what I'm eating. I have to know.

— 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

In London, there is no need for 25 high-end gastronomic restaurants. That would be too much.

— Alain Ducasse