Alain Ducasse Quotes

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

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

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

~ 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

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 plate and what surrounds the plate.

~ 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

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

I travel the world, and I can see in Toronto the cooking is very personal. These people cook with their hearts.

~ Alain Ducasse

If I had the choice to travel to two places in Europe, it would be Paris and London.

~ Alain Ducasse

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

~ Alain Ducasse