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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.
Alain Ducasse -
You take the best ingredients - the best cocoa beans - and you process them in the best traditional way, and you have the best chocolate.
Alain Ducasse
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At my home in the southwest of France, I grow oak, hazel, and lemon trees in my backyard.
Alain Ducasse -
I am overfed, so when I am at home, I stop eating.
Alain Ducasse -
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.
Alain Ducasse -
I'm in love with the markets of the world. It's a photograph of a city, a culture.
Alain Ducasse -
I have an obsession for quality. I work for my guests, not to obtain Michelin stars.
Alain Ducasse -
Everything that pushes up out of the earth I love. Everything under the earth, root vegetables, I love to cook.
Alain Ducasse
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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.
Alain Ducasse -
The Asian airlines have the best wine programs.
Alain Ducasse -
There are so many impassioned winemakers. I think there are more impassioned winemakers than chefs.
Alain Ducasse -
I love to pick tomatoes at the end of the day, when they're still warm from the sun.
Alain Ducasse -
Our milk chocolate is very chocolaty. In fact, we don't call it milk chocolate - we call it milky chocolate.
Alain Ducasse -
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.
Alain Ducasse
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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.
Alain Ducasse -
In London, there is no need for 25 high-end gastronomic restaurants. That would be too much.
Alain Ducasse -
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.
Alain Ducasse -
London is the most important city in the world for restaurants.
Alain Ducasse -
I think the French and the Japanese are both obsessed by seasons, small producers, freshness.
Alain Ducasse -
If you don't treat an ingredient and its flavors with respect - if you drown it in oil, for instance - you'll spoil it.
Alain Ducasse
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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.
Alain Ducasse -
I prefer to be able to identify what I'm eating. I have to know.
Alain Ducasse -
I have a very nice garden and extraordinary markets, where there are products from the earth and the sea, in the French Basque country.
Alain Ducasse -
If I had the choice to travel to two places in Europe, it would be Paris and London.
Alain Ducasse