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
When I arrived, I didn’t understand London customers perfectly, but we’ve developed the right style with the right price, and step by step, I’m in harmony with London. – Alain Ducasse
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
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
TV is a deformed vision, an excessive caricature. A chef has to stay an artisan, not become a star. – Alain Ducasse
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
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
Everything that pushes up out of the earth I love. Everything under the earth, root vegetables, I love to cook. – 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
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. – 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
Classical cooking and molecular gastronomy should remain separate. You can mix two styles and get fusion; any more, and you just get confusion. – 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
What they’ve found so far in the Amazon is 5 percent of what there is yet to discover to eat in the Amazon because it’s completely unknown. I’ve eaten things I’ve never eaten before over there. – 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
In each restaurant, I develop a different culinary sensibility. In Paris, I’m more classic, because that’s what customers like. In Monaco, it’s classic Mediterranean haute cuisine. In London, it’s a contemporary French restaurant that I’ve developed with a U.K. influence and my French know-how. – 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
It’s not easy to have success with restaurants in different cities, but I like the challenge. – Alain Ducasse