Guess quote

Alain Ducasse [1956-0] French

Rank: 101
Chef

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 in the Michelin Guide.

Christmas, Experience, Food, Design, Failure, Home, Positive, Travel, Trust

Quote	Tags	Rank
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.	Food, Home	101
For me, the most luxurious place is somewhere that allows you to feel emotions and pleasures.		102
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.	Experience	103
The proportion of ingredients is important, but the final result is also a matter of how you put them together. Equilibrium is key.		104
Classical cooking and molecular gastronomy should remain separate. You can mix two styles and get fusion; any more, and you just get confusion.		105
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.	Failure, Positive	106
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.	Design, Experience, Food	107
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.		108
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.		109
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.	Christmas	110
The relentless pursuit of being different is very French.		111
I don't like being disappointed by somebody I trust. Fortunately, it rarely happens.	Trust	112
At my home in the southwest of France, I grow oak, hazel, and lemon trees in my backyard.		113
In France, I am the fifth artisan to produce his own chocolate, and the others have been doing it for a long time.		114
You need a good gardener and a good fisherman. The cook is not required.		115
Our milk chocolate is very chocolaty. In fact, we don't call it milk chocolate - we call it milky chocolate.		116
I am a very eco-friendly chef but a guilty air traveller.		117
The Mediterranean is in my DNA. I'm fine inland for about a week, but then I yearn for a limitless view of the sea, for the colours and smells of the Italian and French Riviera.		118
If I'm a great artisan of the kitchen, it's because I don't buy my sauces.		119
Everywhere in the world there are tensions - economic, political, religious. So we need chocolate.		120
If I am going somewhere exotic, I take an empty suitcase with me to bring back the objects I fall in love with.		121
I do most of the cooking in my head.		122
You take the best ingredients - the best cocoa beans - and you process them in the best traditional way, and you have the best chocolate.		123
I travel the world, and I can see in Toronto the cooking is very personal. These people cook with their hearts.	Travel	124
Chefs don't become chefs just to earn stars - that's not the goal.		125
I'm surprised by the talent I find all over. There are always new chefs who propose many interesting new ideas, new ways of looking at ingredients.		126
If my cuisine were to be defined by just one taste, it would be that of subtle, aromatic, extra-virgin olive oil.		201
If you don't treat an ingredient and its flavors with respect - if you drown it in oil, for instance - you'll spoil it.		202
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.		203
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.		204
I live in Paris, yet Monaco, where I spend a lot of time, holds a very special place in my heart.		205
In Paris we have bistros, then we have fine dining. In London, you have a very contemporary scene with mixed influences.		206
TV is a deformed vision, an excessive caricature. A chef has to stay an artisan, not become a star.		207
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.		208
The real evolution is to learn something new every day - it's very important for chefs to share what they have discovered.		209
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.		210
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.		211
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.		212
The world forgets about people who are not useful.		213
I have a passion for luggage - trunks and so on. I have a collection of them, but I can never resist buying another piece.		214
I don't think the rating system places too much pressure on chefs. I prefer to put the pressure on my chefs to perform to the top standards.		215
My wife Gwenaelle prepares an 'energy shot' for me for breakfast. It's a mix of linseed, cereal, and raisins, with fresh fruit like kiwi. She also adds yogurt for added texture and some pollen and honey for an energy booster.		216
When I'm in Paris, my favorite market is the Marche Raspail on the Left Bank.		217
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.		218
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.		219
I love any excuse to work with a mortar and pestle.		220
London is the most important city in the world for restaurants.		221
I have restaurants, bookshops... but it's not an empire, more... a puzzle. If it were an empire, all my restaurants would be the same.		222
I don't like being a celebrity.		223
With cooking, there's always the tangible and the intangible: that which is in the domain of sentiment, of the individual.		224
I'm in love with the markets of the world. It's a photograph of a city, a culture.		225
I love to pick tomatoes at the end of the day, when they're still warm from the sun.		226
The Asian airlines have the best wine programs.		301
The world of wine is more creative than the world of cooking.		302
There are so many impassioned winemakers. I think there are more impassioned winemakers than chefs.		303
Everything that pushes up out of the earth I love. Everything under the earth, root vegetables, I love to cook.		304
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.		305
It's not easy to have success with restaurants in different cities, but I like the challenge.		306
The planet's resources are rare; we must consume more ethically and equitably.		307
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.		308
If I had the choice to travel to two places in Europe, it would be Paris and London.		309
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.	Christmas	310
When I started cooking the meal at home, after I had started cooking in restaurants, I usually would prepare bay scallops or lobster.		311
In France, Christmas is a family holiday. You stay home. New Year's Eve is when you go out.	Christmas	312
I have a very nice garden and extraordinary markets, where there are products from the earth and the sea, in the French Basque country.		313
I think the French and the Japanese are both obsessed by seasons, small producers, freshness.		314
I concentrate in my work on preserving and displaying the original flavor from each ingredient in a dish.		315
The restaurants express the spirit of the chef, the spirit of the city, the country.		316
I have an obsession for quality. I work for my guests, not to obtain Michelin stars.		317
Believe me, I did not come to London to cook farmed fish. All my fish are wild.		318
In London, there is no need for 25 high-end gastronomic restaurants. That would be too much.		319
For me, going to markets is the best way to understand the soul of a place.		320
Given the number of restaurants I have, I could easily travel all the time - but I try not to.		321
I am overfed, so when I am at home, I stop eating.		322
I prefer to be able to identify what I'm eating. I have to know.		323
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.		324
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.		325

The script ran 0.009 seconds.