Alain Ducasse Quotes
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.
Quotes to Explore
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I wouldn't wish overnight success on anyone. You have no real friends. Everyone works endless hours at different studios, so far apart. Even on your own lot, relationships were formal and often competitive.
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'Skins' is about a group of teenagers in Bristol, and it's all about what they get up to and all the different things they do. I think it's a good show because it's come from a very real place, and there's a lot of young people involved in the writing.
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Stage and film are just two wildly different animals. Why compare the two?
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People go to restaurants for so many different reasons. To court a girl, to make some deal. Maybe to talk to some lawyer about how to get an alimony settlement better than they got last week.
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At the same time we are aware that our various religions and ethical traditions often offer very different bases for what is helpful and what is unhelpful for men and women, what is right and what is wrong, what is good and what is evil.
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Dan Henderson has been a fighter for a long time, and he's been a champion in many different organizations.
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Honor wears different coats to different eyes.
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I ran away from three different boarding schools before joining a circus school, and eventually I became an actor. The only thing I learned at boarding school was never to send my child to one.
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If you want to establish an international presence you can't do so from New York. You need the consecration of Paris.
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See, I believe that it is not true that different races and nations are alike. I'm profoundly convinced that that's a total lie. I think people are different. Sardinians, for example, have stubby little fingers. Bosnians have short necks.
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Every single time you make a merger, somebody is losing his identity. And saying something different is just rubbish.
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There are grander and more sublime landscapes - to me. There are more compelling cultures. But what appeals to me about central Montana is that the combination of landscape and lifestyle is the most compelling I've seen on this earth. Small mountain ranges and open prairie, and different weather, different light, all within a 360-degree view.
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I hate jet lag, but I love, love, love, love traveling - to meet new people, to try different foods because I'm a big foodie. I love food, even though people think models don't eat. We do eat.
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My first calendar was a combination of photos taken from different shoots including golf and casual.
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Actually, I have another record I made with them in 1976, but I've had such a bad experience with record companies, because I keep my head so much in music and not in business.
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I love to add '90s trends mixed with modern day pieces I find along my many travels. Like these cool fun hats from Europe I have. I love to collect different ones from every country. I have them from London to Brussels.
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When I was a kid, I used to make up all these characters. I love comedy a lot, and I don't get to do it often. Somewhere in the middle, I shifted into doing drama.
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I played a lot of keyboards, but I really wanted to produce the sound that was in my head that I was trying to emulate on the keys. I wanted to do it for real. And it makes me look at the keys in a different way. So it's like I'm looking at the guitar and bass more like meat and potatoes and keys like coloring over top of it, you know.
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I would never try and do a remake off a movie. I think that's a whole different thing. I think everyone will always remember the first movie, and they will always compare it with the second one.
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The guitar is a small orchestra. It is polyphonic. Every string is a different color, a different voice.
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The things that make me happy most are my family and working.
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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.
