Alain Ducasse Quotes

Alain Ducasse
Alain Ducasse
French Chef
Born: Sep 13, 1956
Cooking Food Love Work World You
Related authors: Bobby Flay Christina Tosi Gordon Ramsay Jamie Oliver Julia Child Marco Pierre White Paul Hollywood Yotam Ottolenghi
I don't like being disappointed by somebody I trust. Fortunately, it rarely happens. Alain Ducasse
Trust Somebody Rarely Disappointed Like Being Happens Fortunately
Everywhere in the world there are tensions - economic, political, religious. So we need chocolate. Alain Ducasse
World Political Everywhere Religious Economic Tensions Chocolate Need
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
Music Food You Experience Rest Somewhere Feeling Design Harmony Mood Dining Atmosphere Percent Part Between Counts Well Surrounds Plate
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
You Together Key Result Matter Important Final Proportion Put Also Equilibrium How Them Ingredients
The relentless pursuit of being different is very French. Alain Ducasse
Relentless Pursuit French Very Being Different Being Different
If my cuisine were to be defined by just one taste, it would be that of subtle, aromatic, extra-virgin olive oil. Alain Ducasse
Defined Would Would-Be Cuisine Were Taste Just Oil Subtle Just One Olive Olive Oil
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
Great You Culture Experience Gorgeous Impossible Challenge Must Indifferent Civilisation Remain Learnt Intellectual Forgotten Where Different Sensual Japanese Japanese Culture
TV is a deformed vision, an excessive caricature. A chef has to stay an artisan, not become a star. Alain Ducasse
Vision Become Caricature Deformed TV Stay Excessive Chef Artisan Star
If I'm a great artisan of the kitchen, it's because I don't buy my sauces. Alain Ducasse
Buy Great Kitchen Because Artisan
I live in Paris, yet Monaco, where I spend a lot of time, holds a very special place in my heart. Alain Ducasse
Time Heart Live Spend Paris Lot Very Where Holds Place Special Special Place Monaco
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
Food Vice Versa Later Would Weeks Vegas Versa Did Same Vice Customers Tokyo Two Two Weeks
The real evolution is to learn something new every day - it's very important for chefs to share what they have discovered. Alain Ducasse
Day Every Day Important Every Evolution Something Something New Share New Learn Chefs Real Discovered Very
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
Positive Life Failure You Negative Important Mistakes Build Lesson Enriching Trick Also Make Learn Accept How Expertise Your Moments
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
Me Fruit Wife Breakfast Energy Added Honey Adds Booster Some Like Also She Fresh Mix Texture Yogurt Cereal Shot Prepares
When I'm in Paris, my favorite market is the Marche Raspail on the Left Bank. Alain Ducasse
Market Favorite Paris Left Bank
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
Day Paradise Three Sense Farm Earth France Eating Brought Habits Shaped Up Times Southwest Taste Produce
In Paris we have bistros, then we have fine dining. In London, you have a very contemporary scene with mixed influences. Alain Ducasse
You Dining Fine London Paris Scene Contemporary Mixed Very Influences Then
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
You Cooking Confusion Fusion Classical More Remain Styles Mix Get Any Just Separate Should Molecular Two
I don't like being a celebrity. Alain Ducasse
Like Celebrity Being
With cooking, there's always the tangible and the intangible: that which is in the domain of sentiment, of the individual. Alain Ducasse
Cooking Sentiment Individual Always Tangible Intangible Domain Which
In France, I am the fifth artisan to produce his own chocolate, and the others have been doing it for a long time. Alain Ducasse
Time Long Long Time Own Others France Am Doing Been His Artisan Chocolate Produce Fifth
I love to pick tomatoes at the end of the day, when they're still warm from the sun. Alain Ducasse
Love Day End Of The Day Sun Pick Still End Warm Tomatoes
There are so many impassioned winemakers. I think there are more impassioned winemakers than chefs. Alain Ducasse
Think Impassioned More Chefs Than Many
I travel the world, and I can see in Toronto the cooking is very personal. These people cook with their hearts. Alain Ducasse
Travel Cooking People World Toronto See Very Hearts Personal Cook
Everything that pushes up out of the earth I love. Everything under the earth, root vegetables, I love to cook. Alain Ducasse
Love Vegetables Everything Earth Out Pushes Up Root Cook
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
Work You Yourself Better Sometimes Lost Think Bit Temper Temperament Silly Silly Things Chef Gotten Lot Did Behaved Little Younger Your Strangely Things Need
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