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Alain Ducasse Quotes

London is the most important city in the world for restaurants Picture Quote #1

The world forgets about people who are not useful Picture Quote #1

I am a very eco-friendly chef but a guilty air traveller Picture Quote #1

If I had the choice to travel to two places in Europe, it would be Paris and London Picture Quote #1

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 Picture Quote #1

It’s not easy to have success with restaurants in different cities, but I like the challenge Picture Quote #1

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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 Picture Quote #1

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 Picture Quote #1

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 Picture Quote #1

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 Picture Quote #1

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 Picture Quote #1

I’m in love with the markets of the world. It’s a photograph of a city, a culture Picture Quote #1

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If my cuisine were to be defined by just one taste, it would be that of subtle, aromatic, extra-virgin olive oil Picture Quote #1

In Paris we have bistros, then we have fine dining. In London, you have a very contemporary scene with mixed influences Picture Quote #1

My son, Arzhel, is two, and he eats vegetables twice a day. We have a vegetable garden on our farm in the Southwest, and he gets two baskets, one over each arm, and says, ‘Garden, Papa!’ and then he eats what he picks Picture Quote #1

For me, going to markets is the best way to understand the soul of a place Picture Quote #1

To make my meal, I go to the market and to the garden, and then I decide what I’m going to do. That’s a great pleasure Picture Quote #1

You need a good gardener and a good fisherman. The cook is not required Picture Quote #1

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Nowadays, food needs to be healthy, local, sustainable and not filled with too much fat, salt or sugar. It should be slow-cooked and seasonal. That’s my vision Picture Quote #1

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 Picture Quote #1

In France, Christmas is a family holiday. You stay home. New Year’s Eve is when you go out Picture Quote #1

Our milk chocolate is very chocolaty. In fact, we don’t call it milk chocolate - we call it milky chocolate Picture Quote #1

In France, I am the fifth artisan to produce his own chocolate, and the others have been doing it for a long time Picture Quote #1

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 Picture Quote #1

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I didn’t want to become a chocolatier among others, buying ready-to-use couverture. I wanted to take the same approach I follow in my cuisine: putting the product first, revealing the authentic taste of the products Picture Quote #1

If I am going somewhere exotic, I take an empty suitcase with me to bring back the objects I fall in love with Picture Quote #1

I don’t like being disappointed by somebody I trust. Fortunately, it rarely happens Picture Quote #1

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 Picture Quote #1

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 Picture Quote #1

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 Picture Quote #1

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Friendship Quotes

Motivational Quotes

Inspirational Quotes

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Text Quotes

London is the most important city in the world for restaurants (Alain Ducasse Quotes) The world forgets about people who are not useful (Alain Ducasse Quotes) I am a very eco-friendly chef but a guilty air traveller (Alain Ducasse Quotes) If I had the choice to travel to two places in Europe, it would be Paris and London (Alain Ducasse Quotes) 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 Quotes) It’s not easy to have success with restaurants in different cities, but I like the challenge (Alain Ducasse Quotes) 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 Quotes) 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 Quotes) 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 Quotes) 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 Quotes) 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 Quotes) I’m in love with the markets of the world. It’s a photograph of a city, a culture. (Alain Ducasse Quotes) If my cuisine were to be defined by just one taste, it would be that of subtle, aromatic, extra-virgin olive oil. (Alain Ducasse Quotes) In Paris we have bistros, then we have fine dining. In London, you have a very contemporary scene with mixed influences. (Alain Ducasse Quotes) My son, Arzhel, is two, and he eats vegetables twice a day. We have a vegetable garden on our farm in the Southwest, and he gets two baskets, one over each arm, and says, ‘Garden, Papa!’ and then he eats what he picks. (Alain Ducasse Quotes) For me, going to markets is the best way to understand the soul of a place (Alain Ducasse Quotes) To make my meal, I go to the market and to the garden, and then I decide what I’m going to do. That’s a great pleasure. (Alain Ducasse Quotes) You need a good gardener and a good fisherman. The cook is not required. (Alain Ducasse Quotes) Nowadays, food needs to be healthy, local, sustainable and not filled with too much fat, salt or sugar. It should be slow-cooked and seasonal. That’s my vision. (Alain Ducasse Quotes) 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 Quotes) In France, Christmas is a family holiday. You stay home. New Year’s Eve is when you go out. (Alain Ducasse Quotes) Our milk chocolate is very chocolaty. In fact, we don’t call it milk chocolate - we call it milky chocolate. (Alain Ducasse Quotes) 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 Quotes) 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 Quotes) I didn’t want to become a chocolatier among others, buying ready-to-use couverture. I wanted to take the same approach I follow in my cuisine: putting the product first, revealing the authentic taste of the products. (Alain Ducasse Quotes) If I am going somewhere exotic, I take an empty suitcase with me to bring back the objects I fall in love with. (Alain Ducasse Quotes) I don’t like being disappointed by somebody I trust. Fortunately, it rarely happens. (Alain Ducasse Quotes) 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 Quotes) 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 Quotes) 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 Quotes)

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