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

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

Believe me, I did not come to London to cook farmed fish. All my fish are wild.

Alain Ducasse

The relentless pursuit of being different is very French.

Alain Ducasse

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

Alain Ducasse

Our milk chocolate is very chocolaty. In fact, we don't call it milk chocolate - we call it milky chocolate.

Alain Ducasse

I am a very eco-friendly chef but a guilty air traveller.

Alain Ducasse

I have a passion for luggage - trunks and so on. I have a collection of them, but I can never resist buying another piece.

Alain Ducasse

For me, the most luxurious place is somewhere that allows you to feel emotions and pleasures.

Alain Ducasse

I don't like being a celebrity.

Alain Ducasse

I have a very nice garden and extraordinary markets, where there are products from the earth and the sea, in the French Basque country.

Alain Ducasse

I don't think the rating system places too much pressure on chefs. I prefer to put the pressure on my chefs to perform to the top standards.

Alain Ducasse

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

If my cuisine were to be defined by just one taste, it would be that of subtle, aromatic, extra-virgin olive oil.

Alain Ducasse

I do most of the cooking in my head.

Alain Ducasse

I have restaurants, bookshops... but it's not an empire, more... a puzzle. If it were an empire, all my restaurants would be the same.

Alain Ducasse

I think the French and the Japanese are both obsessed by seasons, small producers, freshness.

Alain Ducasse

I prefer to be able to identify what I'm eating. I have to know.

Alain Ducasse

London is the most important city in the world for restaurants.

Alain Ducasse

The planet's resources are rare; we must consume more ethically and equitably.

Alain Ducasse

In London, there is no need for 25 high-end gastronomic restaurants. That would be too much.

Alain Ducasse

When I'm in Paris, my favorite market is the Marche Raspail on the Left Bank.

Alain Ducasse

Author Bio

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