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.
Alain Ducasse
Quotes to Explore
If you want to establish an international presence you can't do so from New York. You need the consecration of Paris.
Oscar de la Renta
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.
Orson Welles
Every single time you make a merger, somebody is losing his identity. And saying something different is just rubbish.
Carlos Ghosn
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.
Sam Abell
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.
Irina Shayk
My first calendar was a combination of photos taken from different shoots including golf and casual.
Natalie Gulbis
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.
Ornette Coleman
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.
Kat Graham
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.
Omar Dorsey
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.
D'Angelo
You go to Paris, or you go to Portugal, you go to Poland, and you ask, 'Who are you people?' They'll tell you, we're Portuguese, we're Spanish, we're Polish. Who are the people that are really European? The people in Brussels, in the E.U. bureaucracy. Europe has not been able to move to the level of patriotic identification with the concept.
Zbigniew Brzezinski
I'd like to do some things over again. I never want to repeat anything that went well, though - I just want to do better at slightly different things.
Edgar Wright
I love acting and would love to do it more. It's harder to go into acting as a model now than it ever was because so many models are doing the same thing. I want to do anything that's challenging and not within my comfort zone, and a Bond girl is so different to who I am.
Barbara Palvin
Character is character and voice is voice, which translates nicely from writing novels to writing TV. But the process is different. You have a writer's room, people pitch you jokes and you collaborate.
Jennifer Weiner
For sure, the 'Obamania' that's fast taking hold reflects an incredible thirst for change in global politics and, dare I say, a wave of optimism that things can be different.
Lucy Powell
I really wanted to be born a woman. It all started there. A South American woman. And I'm upset that I was born a white Jewish male. I've been angry since.
Fisher Stevens
I try to dress well. Not just now at Chelsea, but all my career, at my clubs and the national team in Italy, I like to wear a nice suit on the touchline.
Antonio Conte
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.
Alain Ducasse
