Alain Ducasse Professions : ChefBorn : September 13, 1956 Browse All Authors Quotes From Alain Ducasse Desserts are like mistresses. They are bad for you. So if you are having one, you might as well have two. Alain Ducasse mistressfoodtwo Techniques are not the most difficult to teach. The attitudes chefs take are much more important. Alain Ducasse techniqueimportantattitude Tasting a dish should be memorable If nothing remains in the memory of a single guest, then I have made a mistake. Alain Ducasse mistakememorablememories 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 failureimportantmistake Everywhere in the world there are tensions - economic, political, religious. So we need chocolate. Alain Ducasse politicalchocolatereligious 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 importantkeystogether 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. Alain Ducasse visionhealthyneeds The planets resources are rare; we must consume more ethically and equitably. Alain Ducasse resourcesplanets A man obsessed: obsessed with perfection, sharing, aesthetics, taste, savoir-faire, and much more. Alain Ducasse tasteperfectionmen I have a very modern way of thinking; the chef is there to lead the team and not just to sit behind the piano. Alain Ducasse pianoteamthinking The image foreigners have of French cuisine is fattening and very fancy food. But it's not true - French food isn't just rich. The word "healthy" doesn't exist in French. We have many, many words, but not that one. To me, healthy means paying close attention to feeding people. Alain Ducasse healthymeanpeople Cuisine has become too complicated - this is about subject, verb, adjective: duck, turnips, sauce. Alain Ducasse adjectivesduckscooking Classical cooking and molecular gastronomy should remain separate...you can mix two styles and get fusion; any more and you just get confusion. Alain Ducasse confusioncookingtwo 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 intellectualsensualchallenges The relentless pursuit of being different is very French. Alain Ducasse relentlessbeing-differentpursuit At my home in the southwest of France, I grow oak, hazel, and lemon trees in my backyard. Alain Ducasse backyardshometree The Asian airlines have the best wine programs. Alain Ducasse programasianwine 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. Alain Ducasse addressesparisgiving 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 youexperiencemusicfood If my cuisine were to be defined by just one taste, it would be that of subtle, aromatic, extra-virgin olive oil. Alain Ducasse justjust-oneoiltaste Similar Authors Bryant Terry chef Alice Waters chef Auguste Escoffier chef Art Smith chef April Bloomfield chef Anthony Bourdain chefAll Authors
