Quotes by Alain Ducasse

About Alain Ducasse:

Alain Ducasse is a Monégasque chef. He formerly held French nationality. He operates a number of restaurants including Alain Ducasse at The Dorchester which holds three stars (the top ranking) in the Michelin Guide.
A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

To make my meal, I go to the market and to the garden, and then I decide what I'm going to do. That's a great pleasure.

Alain Ducasse

If I'm a great artisan of the kitchen, it's because I don't buy my sauces.

Alain Ducasse

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

Alain Ducasse

Everything that pushes up out of the earth I love. Everything under the earth, root vegetables, I love to cook.

Alain Ducasse

If I am going somewhere exotic, I take an empty suitcase with me to bring back the objects I fall in love with.

Alain Ducasse

I love any excuse to work with a mortar and pestle.

Alain Ducasse

I'm in love with the markets of the world. It's a photograph of a city, a culture.

Alain Ducasse

I love to pick tomatoes at the end of the day, when they're still warm from the sun.

Alain Ducasse

I travel the world, and I can see in Toronto the cooking is very personal. These people cook with their hearts.

Alain Ducasse

If I had the choice to travel to two places in Europe, it would be Paris and London.

Alain Ducasse

I don't like being disappointed by somebody I trust. Fortunately, it rarely happens.

Alain Ducasse

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

It's not easy to have success with restaurants in different cities, but I like the challenge.

Alain Ducasse

In Paris we have bistros, then we have fine dining. In London, you have a very contemporary scene with mixed influences.

Alain Ducasse

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

Chefs don't become chefs just to earn stars - that's not the goal.

Alain Ducasse

The real evolution is to learn something new every day - it's very important for chefs to share what they have discovered.

Alain Ducasse

The Mediterranean is in my DNA. I'm fine inland for about a week, but then I yearn for a limitless view of the sea, for the colours and smells of the Italian and French Riviera.

Alain Ducasse

TV is a deformed vision, an excessive caricature. A chef has to stay an artisan, not become a star.

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 ...

Alain Ducasse

The world forgets about people who are not useful.

Alain Ducasse

Author Bio

  • NameAlain Ducasse
  • DescriptionFrench chef
  • BornSeptember 13, 1956
  • CountryMonaco; France
  • ProfessionChef; Author
  • AwardsKnight Of The Legion Of Honour