Alain Ducasse Quotes

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The proportion of ingredients is important, but the final result is also a matter of how you put them together. Equilibrium is key.

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.

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When I'm in Paris, my favorite market is the Marche Raspail on the Left Bank.

At my home in the southwest of France, I grow oak, hazel, and lemon trees in my backyard.

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.

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.

I love any excuse to work with a mortar and pestle.

If you don't treat an ingredient and its flavors with respect - if you drown it in oil, for instance - you'll spoil it.

London is the most important city in the world for restaurants.

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

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.

Classical cooking and molecular gastronomy should remain separate. You can mix two styles and get fusion; any more, and you just get confusion.

TV is a deformed vision, an excessive caricature. A chef has to stay an artisan, not become a star.

I don't like being a celebrity.

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...

With cooking, there's always the tangible and the intangible: that which is in the domain of sentiment, of the individual.

You take the best ingredients - the best cocoa beans - and you process them in the best traditional way, and you have the best chocolate.

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

I'm in love with the markets of the world. It's a photograph of a city, a culture.

I love to pick tomatoes at the end of the day, when they're still warm from the sun.

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