Alain Ducasse Quotes
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Classical cooking and molecular gastronomy should remain separate. You can mix two styles and get fusion; any more, and you just get confusion.
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For me, the most luxurious place is somewhere that allows you to feel emotions and pleasures.
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I don't do the same food in Tokyo that I do in Vegas and vice versa. If I did that, two weeks later I would have no customers.
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With cooking, there's always the tangible and the intangible: that which is in the domain of sentiment, of the individual.
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When I started cooking the meal at home, after I had started cooking in restaurants, I usually would prepare bay scallops or lobster.
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I'm anti-globalisation. There is nothing more enriching than to go out into the world and meet people different to you. We must fight the spread of a singular way of thinking and preserve cultural differences.
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Given the number of restaurants I have, I could easily travel all the time - but I try not to.
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In Paris we have bistros, then we have fine dining. In London, you have a very contemporary scene with mixed influences.
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I have restaurants, bookshops... but it's not an empire, more... a puzzle. If it were an empire, all my restaurants would be the same.
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In France, Christmas is a family holiday. You stay home. New Year's Eve is when you go out.
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For me, going to markets is the best way to understand the soul of a place.
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I'm surprised by the talent I find all over. There are always new chefs who propose many interesting new ideas, new ways of looking at ingredients.
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Believe me, I did not come to London to cook farmed fish. All my fish are wild.
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Chefs don't become chefs just to earn stars - that's not the goal.
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The proportion of ingredients is important, but the final result is also a matter of how you put them together. Equilibrium is key.
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The relentless pursuit of being different is very French.
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I don't like being a celebrity.
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I have a passion for luggage - trunks and so on. I have a collection of them, but I can never resist buying another piece.
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I do most of the cooking in my head.
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The restaurants express the spirit of the chef, the spirit of the city, the country.
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At my home in the southwest of France, I grow oak, hazel, and lemon trees in my backyard.
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Failure is enriching. It's also important to accept that you'll make mistakes - it's how you build your expertise. The trick is to learn a positive lesson from all of life's negative moments.
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I have an obsession for quality. I work for my guests, not to obtain Michelin stars.
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You take the best ingredients - the best cocoa beans - and you process them in the best traditional way, and you have the best chocolate.