Quote by: Alain Ducasse

Classical cooking and molecular gastronomy should remain separate. You can mix two styles and get fusion; any more, and you just get confusion.


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Author Bio


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