Alain Ducasse
"If my cuisine were to be defined by just one taste, it would be that of subtle, aromatic, extra-virgin olive oil."
Alain Ducasse
"The restaurants express the spirit of the chef, the spirit of the city, the country."
Alain Ducasse
"I have an obsession for quality. I work for my guests, not to obtain Michelin stars."
Alain Ducasse
"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
"With cooking, there's always the tangible and the intangible: that which is in the domain of sentiment, of the individual."
Alain Ducasse
"Everywhere in the world there are tensions - economic, political, religious. So we need chocolate."
Alain Ducasse
"I don't like being disappointed by somebody I trust. Fortunately, it rarely happens."
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
"TV is a deformed vision, an excessive caricature. A chef has to stay an artisan, not become a star."
Alain Ducasse
"At my home in the southwest of France, I grow oak, hazel, and lemon trees in my backyard."
Alain Ducasse
"In France, Christmas is a family holiday. You stay home. New Year's Eve is when you go out."
Alain Ducasse
"Our milk chocolate is very chocolaty. In fact, we don't call it milk chocolate - we call it milky chocolate."
Alain Ducasse
"If I had the choice to travel to two places in Europe, it would be Paris and London."
Alain Ducasse
"There are so many impassioned winemakers. I think there are more impassioned winemakers than chefs."
Alain Ducasse
"If you don't treat an ingredient and its flavors with respect - if you drown it in oil, for instance - you'll spoil it."
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
"In Paris we have bistros, then we have fine dining. In London, you have a very contemporary scene with mixed influences."
Alain Ducasse
"I love to pick tomatoes at the end of the day, when they're still warm from the sun."
Alain Ducasse
"I travel the world, and I can see in Toronto the cooking is very personal. These people cook with their hearts."
Alain Ducasse
"Everything that pushes up out of the earth I love. Everything under the earth, root vegetables, I love to cook."
Alain Ducasse
"The real evolution is to learn something new every day - it's very important for chefs to share what they have discovered."
Alain Ducasse
"It's not easy to have success with restaurants in different cities, but I like the challenge."
Alain Ducasse
Bestquotes.top - Best Quotes of All Time | Terms Of Service