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
The planet's resources are rare; we must consume more ethically and equitably. Alain Ducasse
Rare Resources Must More Consume Ethically Planet
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
Mediterranean Fine About Week Colours Smells French Limitless Yearn Italian Then View Sea Inland
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
You Fight People World Differences Nothing Thinking Meet Enriching Way Out Must More Spread Go Singular Cultural Than Different Preserve
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
Music Food You Beginning Striking Tells London Develop Between Know Concept Well How Cultivate End Very Staff Different Story Different Elements Create Full Unique Elements Alchemy
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
Christmas Job First Dessert Log Classic Kitchen First Job Most French Make Around Boy Holidays Flavors Chocolate Cream Coconut Butter Two
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
Home Cooking Meal Lobster Bay Would Restaurants Had After Prepare Started
I concentrate in my work on preserving and displaying the original flavor from each ingredient in a dish. Alain Ducasse
Work Preserving Concentrate Dish Flavor Ingredient Original Displaying Each
Believe me, I did not come to London to cook farmed fish. All my fish are wild. Alain Ducasse
Me Believe Wild London Come Fish Did Cook
In London, there is no need for 25 high-end gastronomic restaurants. That would be too much. Alain Ducasse
Too Much Too Would Would-Be Restaurants London High-End Much Need
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
Food Home Cooking Simple Wife Other Eat Only Both Simple Things Like She Chefs Makes Does Soups Salads Get Cooked Things Fat
The world forgets about people who are not useful. Alain Ducasse
People World About Forgets Useful Who
Our milk chocolate is very chocolaty. In fact, we don't call it milk chocolate - we call it milky chocolate. Alain Ducasse
Our Fact Call Very In Fact Chocolate Milk
I am a very eco-friendly chef but a guilty air traveller. Alain Ducasse
Air Guilty Chef Am Very Traveller
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
Passion Collection Never Piece Another Them Luggage Resist Buying
For me, going to markets is the best way to understand the soul of a place. Alain Ducasse
Best Me Soul Way Markets Best Way Understand Going Place
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
Too Much Pressure Think Too Top System Rating Put Perform Chefs Places Prefer Much Standards
I am overfed, so when I am at home, I stop eating. Alain Ducasse
Home Eating Am Stop
I prefer to be able to identify what I'm eating. I have to know. Alain Ducasse
Able Eating Know Identify Prefer
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
Food You Quality Markets Poultry Develop Instinct Up Close Fields Help Grow Grow Up Gardens
I do most of the cooking in my head. Alain Ducasse
Cooking Head Most
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