Quotes by Alain Ducasse - Page 2

With cooking, there's always the tangible and the intangible: that which is in the domain of sentiment, of the individual.
Alain Ducasse / Chef
Cooking
Domain
Intangible
Tangible
Sentiment
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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 / Chef
Buying
Luggage
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I don't do the same food in Tokyo that I do in Vegas and vice versa. If I did that, two weeks later I would have no customers.
Alain Ducasse / Chef
Customers
Tokyo
Two Weeks
Vegas
Vice Versa
Weeks
Versa
Vice
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My grandmother did all the cooking at Christmas. We ate fattened chicken. We would feed it even more so it would be big and fat.
Alain Ducasse / Chef
Christmas
Cooking
Fat
Ate
Chicken
Feed
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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 / Chef
Equilibrium
Important
Ingredients
Keys
Matter
Proportion
Together
Also
Final
Put
Result
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When I started cooking the meal at home, after I had started cooking in restaurants, I usually would prepare bay scallops or lobster.
Alain Ducasse / Chef
Home
Cooking
Lobster
Restaurants
After
Bay
Meal
Prepare
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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 / Chef
Restaurants
Empire
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When you grow up close to poultry and fields and gardens and open-air markets, you can't help but develop an instinct for quality food.
Alain Ducasse / Chef
Quality
Fields
Instinct
Poultry
Close
Develop
Gardens
Grow Up
Help
Markets
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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 / Chef
Extraordinary
Garden
Sea
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You take the best ingredients - the best cocoa beans - and you process them in the best traditional way, and you have the best chocolate.
Alain Ducasse / Chef
Beans
Chocolate
Ingredients
Process
Traditional
Best Process Way
Traditional Way
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I would never be able to lead the insane lifestyle I do, traveling all over the world, if I wasn't eating food that was simple and healthy.
Alain Ducasse / Chef
Insane
Lifestyle
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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 / Chef
Rating
Standards
Perform
Chefs
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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 / Chef
Confusion
Cooking
Two
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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 / Chef
Confusion
Cooking
Fusion
Classical
Mix
Molecular
Remain
Separate
Styles
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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 / Chef
Ingredients
New Ideas
New Ways
Propose
Chefs
Surprised
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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 / Chef
Addresses
Giving
Paris
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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 / Chef
Casting
Work Together People
Work Together Must
Director
Brought
Right People
Work Together
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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 / Chef
Healthy
Needs
Vision
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I only get fat when I eat food cooked by other chefs. At home, my wife does all the cooking. She makes simple things like soups and salads. We both like steamed tofu.
Alain Ducasse / Chef
Simple Things
Home Food Cooking
Fat
Chefs
Cooked
Salads
Soups
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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 / Chef
Harmony
Developed
Perfectly
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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 / Chef
Earth
France
Paradise
Produce
Taste
Three
Brought
Farm
Habits
Shaped
Southwest
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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 / Chef
Dna
Fine
Italian
Limitless
Sea
Week
Colours
French
Inland
Mediterranean
Smells
View
Yearn
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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 / Chef
Positive
Failure
Enriching
Expertise
Important
Mistake
Moments
Negative
Positive Life Your
Life Failure Your
Build
Accept
Also
Mistakes
Trick
Learn
Lesson
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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 / Chef
Unknown
Discover
Eaten
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The most classic French dessert around the holidays is the Christmas log, with butter cream. Two flavors. Chocolate and coconut. My first job in the kitchen when I was a boy was to make these Christmas logs.
Alain Ducasse / Chef
Christmas
Chocolate
Classic
Cream
Dessert
Butter
Coconut
First Job
Holidays
Log
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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 / Chef
Challenges
Civilisation
Forgotten
Gorgeous
Indifferent
Intellectual
Japanese Culture
Sensual
Japanese
Learnt
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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 / Chef
Differences
Enriching
Spread
Cultural
Preserve
Singular
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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 / Chef
Chef
Silly
Silly Things
Temper
Temperament
Younger
Behaved
Gotten
Strangely
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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 / Chef
Buying
Cuisine
Revealing
Taste
Authentic
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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 / Chef
Garden
Papa
Picks
Son
Twice
Arm
Eats
Farm
Gets
Says
Southwest
Twice A Day
Vegetable
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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 / Chef
Breakfast
Cereal
Honey
Texture
Yogurt
Added
Adds
Booster
Mix
Prepares
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It's striking and unique in London how you know to create this alchemy between the concept, the food, the music, the staff. From the beginning to the end, with all these different elements, it tells a full story that you know very well how to develop and cultivate.
Alain Ducasse / Chef
Alchemy
Elements
Staff
Concept
Cultivate
Different Elements
Striking
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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 / Chef
Healthy
Mean
People
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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 / Chef
Design
Atmosphere
Dining
Harmony
Mood
Percent
Somewhere
Counts
Rest
Feeling
Plate
Surrounds
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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 with a U.K. influence and my French know-how.
Alain Ducasse / Chef
Classic
Contemporary
Cuisine
Monaco
Sensibility
Developed
Mediterranean
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Alain Ducasse Quotes - Page 2

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