Quotes by Alain Ducasse

About Alain Ducasse:

Alain Ducasse is a Monégasque chef. He formerly held French nationality. He operates a number of restaurants including Alain Ducasse at The Dorchester which holds three stars (the top ranking) in the Michelin Guide.
A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

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

For me, going to markets is the best way to understand the soul of a place.

Alain Ducasse

The Asian airlines have the best wine programs.

Alain Ducasse

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

Alain Ducasse

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

Alain Ducasse

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

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

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

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

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...

Alain Ducasse

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

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

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

At my home in the southwest of France, I grow oak, hazel, and lemon trees in my backyard.

Alain Ducasse

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

Alain Ducasse

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

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

In France, Christmas is a family holiday. You stay home. New Year's Eve is when you go out.

Alain Ducasse

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

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 plat...

Alain Ducasse

Author Bio

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