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 More Quotes by Alain Ducasse More Quotes From Alain Ducasse 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 restaurant paris classic influence I have an obsession for quality. I work for my guests, not to obtain Michelin stars. Alain Ducasse quality obsession stars work If I'm a great artisan of the kitchen, it's because I don't buy my sauces. Alain Ducasse buy because great kitchen 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. Alain Ducasse day garden vegetables son I live in Paris, yet Monaco, where I spend a lot of time, holds a very special place in my heart. Alain Ducasse live place heart time 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 treat you spoil respect 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. Alain Ducasse same vegas food two The real evolution is to learn something new every day - it's very important for chefs to share what they have discovered. Alain Ducasse every-day new day important In France, Christmas is a family holiday. You stay home. New Year's Eve is when you go out. Alain Ducasse you family christmas home I think the French and the Japanese are both obsessed by seasons, small producers, freshness. Alain Ducasse i-think small think seasons The restaurants express the spirit of the chef, the spirit of the city, the country. Alain Ducasse city spirit country chef 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. Alain Ducasse looking new talent ideas 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. Alain Ducasse me fruit wife breakfast When I'm in Paris, my favorite market is the Marche Raspail on the Left Bank. Alain Ducasse market bank left paris 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. Alain Ducasse eating simple food world 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. Alain Ducasse day paradise eating earth I love any excuse to work with a mortar and pestle. Alain Ducasse any i-love work love London is the most important city in the world for restaurants. Alain Ducasse city london important world
