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Alain Ducasse Quotes


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Quotes by Alain Ducasse

Showing 1-10 of 77 Quotes by Alain Ducasse

Everywhere in the world there are tensions - economic, political, religious. So we need chocolate.

~Alain Ducasse

Topics: Chocolate Economic Everywhere Need Political Religious Tensions World

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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.

~Alain Ducasse

Topics: Atmosphere Between Counts Design Dining Experience Feeling Food Harmony Mood Music Part Percent Plate Rest Somewhere Surrounds Well You

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You need a good gardener and a good fisherman. The cook is not required.

~Alain Ducasse

Topics: Cook Fisherman Gardener Good Need Required You

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The proportion of ingredients is important, but the final result is also a matter of how you put them together. Equilibrium is key.

~Alain Ducasse

Topics: Also Equilibrium Final How Important Ingredients Key Matter Proportion Put Result Them Together You

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The restaurants express the spirit of the chef, the spirit of the city, the country.

~Alain Ducasse

Topics: Chef City Country Express Restaurants Spirit

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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.

~Alain Ducasse

Topics: Challenge Civilisation Culture Different Experience Forgotten Gorgeous Great Impossible Indifferent Intellectual Japanese Japanese Culture Learnt Must Remain Sensual Where You

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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

Topics: Drown Flavors Ingredient Instance Oil Respect Spoil Treat You

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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 I've developed with a U.K. influence and my French know-how.

~Alain Ducasse

Topics: Because Classic Contemporary Cuisine Culinary Customers Develop Developed Different Each French Influence Like London Mediterranean Monaco More Paris Restaurant Sensibility

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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.

~Alain Ducasse

Topics: Cuisine Defined Just Just One Oil Olive Olive Oil Subtle Taste Were Would

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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

Topics: Chefs Day Discovered Every Every Day Evolution Important Learn New Real Share Something Something New Very

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Biography

Nationality: French

Type: Chef

Born: September 13th, 1956

Links

Find Alain Ducasse on Amazon

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