Alain Ducasse Quotes
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The world forgets about people who are not useful.
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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 my cuisine: putting the product first, revealing the authentic taste of the products.
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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 haute cuisine. In London, it's a contemporary French restaurant that I've developed with a U.K. influence and my French know-how.
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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, for the colours and smells of the Italian and French Riviera.
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Gastronomy is my hobby. I'm simply the casting director. Once I've brought all the right people together, it is they who must work together to tell a story.
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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 my eating habits and my sense of taste.
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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 kitchen when I was a boy was to make these Christmas logs.
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If I'm a great artisan of the kitchen, it's because I don't buy my sauces.
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The world of wine is more creative than the world of cooking.
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When I was younger, I behaved a bit strangely sometimes - lost my temper, did silly things - but little by little, I've gotten better. As a chef, I think you need to do a lot of work on yourself and your temperament.
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It's not easy to have success with restaurants in different cities, but I like the challenge.
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When I'm in Paris, my favorite market is the Marche Raspail on the Left Bank.
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What they've found so far in the Amazon is 5 percent of what there is yet to discover to eat in the Amazon because it's completely unknown. I've eaten things I've never eaten before over there.
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My son, Arzhel, is two, and he eats vegetables twice a day. We have a vegetable garden on our farm in the Southwest, and he gets two baskets, one over each arm, and says, 'Garden, Papa!' and then he eats what he picks.
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I am a very eco-friendly chef but a guilty air traveller.
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In France, I am the fifth artisan to produce his own chocolate, and the others have been doing it for a long time.
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Everywhere in the world there are tensions - economic, political, religious. So we need chocolate.
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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.
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I live in Paris, yet Monaco, where I spend a lot of time, holds a very special place in my heart.
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When I arrived, I didn't understand London customers perfectly, but we've developed the right style with the right price, and step by step, I'm in harmony with London.
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My wife Gwenaelle prepares an 'energy shot' for me for breakfast. It's a mix of linseed, cereal, and raisins, with fresh fruit like kiwi. She also adds yogurt for added texture and some pollen and honey for an energy booster.
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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 soups and salads. We both like steamed tofu.
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I love any excuse to work with a mortar and pestle.
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I don't think the rating system places too much pressure on chefs. I prefer to put the pressure on my chefs to perform to the top standards.