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

With cooking, there's always the tangible and the intangible: that which is in the domain of sentiment, of the individual.

Alain Ducasse

The world of wine is more creative than the world of cooking.

Alain Ducasse

There are so many impassioned winemakers. I think there are more impassioned winemakers than chefs.

Alain Ducasse

The restaurants express the spirit of the chef, the spirit of the city, the country.

Alain Ducasse

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

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

When I arrived, I didn't understand London customers perfectly, but we've developed the right style with the right price, and step by step, I'm in harmony with London.

Alain Ducasse

I'm anti-globalisation. There is nothing more enriching than to go out into the world and meet people different to you. We must fight the spread of a singular way of thinking and preserve cultural differences.

Alain Ducasse

What they've found so far in the Amazon is 5 percent of what there is yet to discover to eat in the Amazon because it's completely unknown. I've eaten things I've never eaten before over there.

Alain Ducasse

I didn't want to become a chocolatier among others, buying ready-to-use couverture. I wanted to take the same approach I follow in my cuisine: putting the product first, revealing the authentic taste of the products.

Alain Ducasse

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

Gastronomy is my hobby. I'm simply the casting director. Once I've brought all the right people together, it is they who must work together to tell a story.

Alain Ducasse

When I was younger, I behaved a bit strangely sometimes - lost my temper, did silly things - but little by little, I've gotten better. As a chef, I think you need to do a lot of work on yourself and your temperament.

Alain Ducasse

I concentrate in my work on preserving and displaying the original flavor from each ingredient in a dish.

Alain Ducasse

I have an obsession for quality. I work for my guests, not to obtain Michelin stars.

Alain Ducasse

Author Bio

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