Following are some Alain Ducasse quotes which we have in our database of Quotes of 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
The real evolution is to learn something new every day - it's very important for chefs to share what they have discovered.
The proportion of ingredients is important, but the final result is also a matter of how you put them together. Equilibrium is key.
If my cuisine were to be defined by just one taste, it would be that of subtle, aromatic, extra-virgin olive oil.
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.
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.
When I started cooking the meal at home, after I had started cooking in restaurants, I usually would prepare bay scallops or lobster.
I only get fat when I eat food cooked by other chefs. At home, my wife does all the cooking. She makes simple things like soups and salads. We both like steamed tofu.
I have a passion for luggage - trunks and so on. I have a collection of them, but I can never resist buying another piece.
I don't think the rating system places too much pressure on chefs. I prefer to put the pressure on my chefs to perform to the top standards.
I'm surprised by the talent I find all over. There are always new chefs who propose many interesting new ideas, new ways of looking at ingredients.
If you don't treat an ingredient and its flavors with respect - if you drown it in oil, for instance - you'll spoil it.
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.
When you grow up close to poultry and fields and gardens and open-air markets, you can't help but develop an instinct for quality food.
With cooking, there's always the tangible and the intangible: that which is in the domain of sentiment, of the individual.
My wife Gwenaelle prepares an 'energy shot' for me for breakfast. It's a mix of linseed, cereal, and raisins, with fresh fruit like kiwi. She also adds yogurt for added texture and some pollen and honey for an energy booster.
I was brought up on a farm in Southwest France, eating farm-fresh produce three times a day. It was paradise on Earth, and it shaped my eating habits and my sense of taste.
In Paris we have bistros, then we have fine dining. In London, you have a very contemporary scene with mixed influences.
I have restaurants, bookshops… but it's not an empire, more… a puzzle. If it were an empire, all my restaurants would be the same.
Classical cooking and molecular gastronomy should remain separate. You can mix two styles and get fusion; any more, and you just get confusion.
My son, Arzhel, is two, and he eats vegetables twice a day. We have a vegetable garden on our farm in the Southwest, and he gets two baskets, one over each arm, and says, 'Garden, Papa!' and then he eats what he picks.
You take the best ingredients - the best cocoa beans - and you process them in the best traditional way, and you have the best chocolate.
In France, I am the fifth artisan to produce his own chocolate, and the others have been doing it for a long time.
I travel the world, and I can see in Toronto the cooking is very personal. These people cook with their hearts.
Everything that pushes up out of the earth I love. Everything under the earth, root vegetables, I love to cook.
When I was younger, I behaved a bit strangely sometimes - lost my temper, did silly things - but little by little, I've gotten better. As a chef, I think you need to do a lot of work on yourself and your temperament.
I don't do the same food in Tokyo that I do in Vegas and vice versa. If I did that, two weeks later I would have no customers.
When I arrived, I didn't understand London customers perfectly, but we've developed the right style with the right price, and step by step, I'm in harmony with London.
In each restaurant, I develop a different culinary sensibility. In Paris, I'm more classic, because that's what customers like. In Monaco, it's classic Mediterranean haute cuisine. In London, it's a contemporary French restaurant that
The Mediterranean is in my DNA. I'm fine inland for about a week, but then I yearn for a limitless view of the sea, for the colours and smells of the Italian and French Riviera.
Gastronomy is my hobby. I'm simply the casting director. Once I've brought all the right people together, it is they who must work together to tell a story.
I'm anti-globalisation. There is nothing more enriching than to go out into the world and meet people different to you. We must fight the spread of a singular way of thinking and preserve cultural differences.
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
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.
The most classic French dessert around the holidays is the Christmas log, with butter cream. Two flavors. Chocolate and coconut. My first job in the kitchen when I was a boy was to make these Christmas logs.
What they've found so far in the Amazon is 5 percent of what there is yet to discover to eat in the Amazon because it's completely unknown. I've eaten things I've never eaten before over there.
I have a very nice garden and extraordinary markets, where there are products from the earth and the sea, in the French Basque country.
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.
I concentrate in my work on preserving and displaying the original flavor from each ingredient in a dish.
Our milk chocolate is very chocolaty. In fact, we don't call it milk chocolate - we call it milky chocolate.
If I am going somewhere exotic, I take an empty suitcase with me to bring back the objects I fall in love with.