Alain Ducasse Quotes
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Desserts are like mistresses. They are bad for you. So if you are having one, you might as well have two.
Techniques are not the most difficult to teach. The attitudes chefs take are much more important.
Tasting a dish should be memorable If nothing remains in the memory of a single guest, then I have made a mistake.
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.
The proportion of ingredients is important, but the final result is also a matter of how you put them together. Equilibrium is key.
Everywhere in the world there are tensions - economic, political, religious. So we need chocolate.
Nowadays, food needs to be healthy, local, sustainable and not filled with too much fat, salt or sugar. It should be slow-cooked and seasonal. That's my vision.
A man obsessed: obsessed with perfection, sharing, aesthetics, taste, savoir-faire, and much more.
The planets resources are rare; we must consume more ethically and equitably.
I have a very modern way of thinking; the chef is there to lead the team and not just to sit behind the piano.
Cuisine has become too complicated - this is about subject, verb, adjective: duck, turnips, sauce.
Classical cooking and molecular gastronomy should remain separate...you can mix two styles and get fusion; any more and you just get confusion.
At my home in the southwest of France, I grow oak, hazel, and lemon trees in my backyard.
The relentless pursuit of being different is very French.
The Asian airlines have the best wine programs.
Everyone talks about Spanish influences, but where is it?...Tell me 10 great Spanish restaurants in London....You can’t give me the addresses. Nor in Paris.
If you don't treat an ingredient and its flavors with respect - if you drown it in oil, for instance - you'll spoil it.
In France, Christmas is a family holiday. You stay home. New Year's Eve is when you go out.
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.
Given the number of restaurants I have, I could easily travel all the time - but I try not to.
If I had the choice to travel to two places in Europe, it would be Paris and London.
I travel the world, and I can see in Toronto the cooking is very personal. These people cook with their hearts.
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.
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.
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.