Alain Ducasse Quotes
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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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I am overfed, so when I am at home, I stop eating.
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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 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 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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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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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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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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The relentless pursuit of being different is very French.
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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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The Asian airlines have the best wine programs.
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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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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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There are so many impassioned winemakers. I think there are more impassioned winemakers than chefs.
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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 think the French and the Japanese are both obsessed by seasons, small producers, freshness.
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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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TV is a deformed vision, an excessive caricature. A chef has to stay an artisan, not become a star.
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If I had the choice to travel to two places in Europe, it would be Paris and London.