I have an obsession for quality. I work for my guests, not to obtain Michelin stars. Alain Ducasse More Quotes by Alain Ducasse More 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 mistress food two Techniques are not the most difficult to teach. The attitudes chefs take are much more important. Alain Ducasse technique important attitude Tasting a dish should be memorable If nothing remains in the memory of a single guest, then I have made a mistake. Alain Ducasse mistake memorable memories 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 failure important mistake Everywhere in the world there are tensions - economic, political, religious. So we need chocolate. Alain Ducasse political chocolate religious 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 important keys together 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 vision healthy needs The planets resources are rare; we must consume more ethically and equitably. Alain Ducasse resources planets A man obsessed: obsessed with perfection, sharing, aesthetics, taste, savoir-faire, and much more. Alain Ducasse taste perfection men 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 piano team thinking 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 healthy mean people Cuisine has become too complicated - this is about subject, verb, adjective: duck, turnips, sauce. Alain Ducasse adjectives ducks cooking 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 confusion cooking two 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 intellectual sensual challenges The relentless pursuit of being different is very French. Alain Ducasse relentless being-different pursuit At my home in the southwest of France, I grow oak, hazel, and lemon trees in my backyard. Alain Ducasse backyards home tree The Asian airlines have the best wine programs. Alain Ducasse program asian wine 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 addresses paris giving 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 you experience music food If my cuisine were to be defined by just one taste, it would be that of subtle, aromatic, extra-virgin olive oil. Alain Ducasse just just-one oil taste
