Alain Ducasse Quotes
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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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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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You need a good gardener and a good fisherman. The cook is not required.
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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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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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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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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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If I had the choice to travel to two places in Europe, it would be Paris and London.
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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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Everything that pushes up out of the earth I love. Everything under the earth, root vegetables, I love to cook.
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London is the most important city in the world for restaurants.
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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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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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Our milk chocolate is very chocolaty. In fact, we don't call it milk chocolate - we call it milky chocolate.
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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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I prefer to be able to identify what I'm eating. I have to know.
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The Asian airlines have the best wine programs.
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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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In London, there is no need for 25 high-end gastronomic restaurants. That would be too much.
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I think the French and the Japanese are both obsessed by seasons, small producers, freshness.
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There are so many impassioned winemakers. I think there are more impassioned winemakers than chefs.
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If you don't treat an ingredient and its flavors with respect - if you drown it in oil, for instance - you'll spoil it.
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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.