Alain Ducasse Quotes

Alain Ducasse is a renowned French chef and restaurateur. He has achieved multiple Michelin stars for his exceptional culinary skills and has been instrumental in elevating French cuisine to new heights. Ducasse's innovative approach to cooking and his dedication to quality and craftsmanship have made him a leading figure in the culinary world.

If you don't treat an ingredient and its flavors with respect - if you drown it in oil, for instance - you'll spoil it.

In France, I am the fifth artisan to produce his own chocolate, and the others have been doing it for a long time.

Our milk chocolate is very chocolaty. In fact, we don't call it milk chocolate - we call it milky chocolate.

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.

If my cuisine were to be defined by just one taste, it would be that of subtle, aromatic, extra-virgin olive oil.

In Paris we have bistros, then we have fine dining. In London, you have a very contemporary scene with mixed influences.

I am overfed, so when I am at home, I stop eating.... -Alain Ducasse

I am overfed, so when I am at home, I stop eating.

In London, there is no need for 25 high-end gastro... -Alain Ducasse

In London, there is no need for 25 high-end gastronomic restaurants. That would be too much.

I don't like being a celebrity.... -Alain Ducasse

I don't like being a celebrity.

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.

If I'm a great artisan of the kitchen, it's becaus... -Alain Ducasse

If I'm a great artisan of the kitchen, it's because I don't buy my sauces.

For me, the most luxurious place is somewhere that... -Alain Ducasse

For me, the most luxurious place is somewhere that allows you to feel emotions and pleasures.

It's not easy to have success with restaurants in ... -Alain Ducasse

It's not easy to have success with restaurants in different cities, but I like the challenge.

When I'm in Paris, my favorite market is the March... -Alain Ducasse

When I'm in Paris, my favorite market is the Marche Raspail on the Left Bank.

I live in Paris, yet Monaco, where I spend a lot o... -Alain Ducasse

I live in Paris, yet Monaco, where I spend a lot of time, holds a very special place in my heart.

Chefs don't become chefs just to earn stars - that... -Alain Ducasse

Chefs don't become chefs just to earn stars - that's not the goal.

Given the number of restaurants I have, I could ea... -Alain Ducasse

Given the number of restaurants I have, I could easily travel all the time - but I try not to.

The world of wine is more creative than the world ... -Alain Ducasse

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

There are so many impassioned winemakers. I think ... -Alain Ducasse

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

I have an obsession for quality. I work for my gue... -Alain Ducasse

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

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.

The relentless pursuit of being different is very ... -Alain Ducasse

The relentless pursuit of being different is very French.

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.

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.

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.

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.

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.

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.

Everything that pushes up out of the earth I love. Everything under the earth, root vegetables, I love to cook.

I prefer to be able to identify what I'm eating. I... -Alain Ducasse

I prefer to be able to identify what I'm eating. I have to know.

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