Alain Ducasse Quotes

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The relentless pursuit of being different is very French.

Everywhere in the world there are tensions - economic, political, religious. So we need chocolate.

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Our milk chocolate is very chocolaty. In fact, we don't call it milk chocolate - we call it milky chocolate.

I am a very eco-friendly chef but a guilty air traveller.

I live in Paris, yet Monaco, where I spend a lot of time, holds a very special place in my heart.

I have a passion for luggage - trunks and so on. I have a collection of them, but I can never resist buying another piece.

I don't like being disappointed by somebody I trust. Fortunately, it rarely happens.

For me, going to markets is the best way to understand the soul of a place.

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

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

For me, the most luxurious place is somewhere that allows you to feel emotions and pleasures.

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.

I am overfed, so when I am at home, I stop eating.

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.

I prefer to be able to identify what I'm eating. I have to know.

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.

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

I do most of the cooking in my head.

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.

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.

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