Alain Ducasse Quotes
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If I am going somewhere exotic, I take an empty suitcase with me to bring back the objects I fall in love with.
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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.
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You need a good gardener and a good fisherman. The cook is not required.
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It's striking and unique in London how you know to create this alchemy between the concept, the food, the music, the staff. From the beginning to the end, with all these different elements, it tells a full story that you know very well how to develop and cultivate.
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My grandmother did all the cooking at Christmas. We ate fattened chicken. We would feed it even more so it would be big and fat.
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If my cuisine were to be defined by just one taste, it would be that of subtle, aromatic, extra-virgin olive oil.
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The relentless pursuit of being different is very French.
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I have an obsession for quality. I work for my guests, not to obtain Michelin stars.
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It is impossible to remain indifferent to Japanese culture. It is a different civilisation where all you have learnt must be forgotten. It is a great intellectual challenge and a gorgeous sensual experience.
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Everything that pushes up out of the earth I love. Everything under the earth, root vegetables, I love to cook.
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Our milk chocolate is very chocolaty. In fact, we don't call it milk chocolate - we call it milky chocolate.
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I travel the world, and I can see in Toronto the cooking is very personal. These people cook with their hearts.
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The Asian airlines have the best wine programs.
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Food is one part of the experience. And it has to be somewhere between 50 to 60 percent of the dining experience. But the rest counts as well: The mood, the atmosphere, the music, the feeling, the design, the harmony between what you have on the plate and what surrounds the plate.
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London is the most important city in the world for restaurants.
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If I had the choice to travel to two places in Europe, it would be Paris and London.
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I love to pick tomatoes at the end of the day, when they're still warm from the sun.
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I prefer to be able to identify what I'm eating. I have to know.
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To make my meal, I go to the market and to the garden, and then I decide what I'm going to do. That's a great pleasure.
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I think the French and the Japanese are both obsessed by seasons, small producers, freshness.
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The real evolution is to learn something new every day - it's very important for chefs to share what they have discovered.
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There are so many impassioned winemakers. I think there are more impassioned winemakers than chefs.
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TV is a deformed vision, an excessive caricature. A chef has to stay an artisan, not become a star.
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I would never be able to lead the insane lifestyle I do, traveling all over the world, if I wasn't eating food that was simple and healthy.