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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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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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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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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The relentless pursuit of being different is very French.
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I'm in love with the markets of the world. It's a photograph of a city, a culture.
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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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Everything that pushes up out of the earth I love. Everything under the earth, root vegetables, I love to cook.
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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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Our milk chocolate is very chocolaty. In fact, we don't call it milk chocolate - we call it milky chocolate.
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London is the most important city in the world for restaurants.
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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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In London, there is no need for 25 high-end gastronomic restaurants. That would be too much.
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There are so many impassioned winemakers. I think there are more impassioned winemakers than chefs.
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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 I had the choice to travel to two places in Europe, it would be Paris and London.
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The Asian airlines have the best wine programs.
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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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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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I prefer to be able to identify what I'm eating. I have to know.
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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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I have a very nice garden and extraordinary markets, where there are products from the earth and the sea, in the French Basque country.
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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.