Alain Ducasse Quotes - 9quotes.com

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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.
Written by Alain Ducasse
When I'm in Paris, my favorite market is the Marche Raspail on the Left Bank.
Written by Alain Ducasse
At my home in the southwest of France, I grow oak, hazel, and lemon trees in my backyard.
Written by Alain Ducasse
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.
Written by Alain Ducasse
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.
Written by Alain Ducasse
I love any excuse to work with a mortar and pestle.
Written by 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.
Written by Alain Ducasse
London is the most important city in the world for restaurants.
Written by Alain Ducasse
In Paris we have bistros, then we have fine dining. In London, you have a very contemporary scene with mixed influences.
Written by Alain Ducasse
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.
Written by Alain Ducasse
Classical cooking and molecular gastronomy should remain separate. You can mix two styles and get fusion; any more, and you just get confusion.
Written by Alain Ducasse
TV is a deformed vision, an excessive caricature. A chef has to stay an artisan, not become a star.
Written by Alain Ducasse
I don't like being a celebrity.
Written by Alain Ducasse
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.
Written by Alain Ducasse
With cooking, there's always the tangible and the intangible: that which is in the domain of sentiment, of the individual.
Written by 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.
Written by Alain Ducasse
In France, I am the fifth artisan to produce his own chocolate, and the others have been doing it for a long time.
Written by Alain Ducasse
I'm in love with the markets of the world. It's a photograph of a city, a culture.
Written by Alain Ducasse
I love to pick tomatoes at the end of the day, when they're still warm from the sun.
Written by Alain Ducasse
The Asian airlines have the best wine programs.
Written by Alain Ducasse
The world of wine is more creative than the world of cooking.
Written by Alain Ducasse
There are so many impassioned winemakers. I think there are more impassioned winemakers than chefs.
Written by Alain Ducasse
I travel the world, and I can see in Toronto the cooking is very personal. These people cook with their hearts.
Written by Alain Ducasse
Everything that pushes up out of the earth I love. Everything under the earth, root vegetables, I love to cook.
Written by Alain Ducasse
You need a good gardener and a good fisherman. The cook is not required.
Written by Alain Ducasse
Chefs don't become chefs just to earn stars - that's not the goal.
Written by Alain Ducasse
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.
Written by Alain Ducasse
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.
Written by Alain Ducasse
The real evolution is to learn something new every day - it's very important for chefs to share what they have discovered.
Written by Alain Ducasse
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.
Written by Alain Ducasse

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