Alain Ducasse Quotes

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The Asian airlines have the best wine programs.

The world of wine is more creative than the world of cooking.

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There are so many impassioned winemakers. I think there are more impassioned winemakers than chefs.

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

Everything that pushes up out of the earth I love. Everything under the earth, root vegetables, I love to cook.

You need a good gardener and a good fisherman. The cook is not required.

Chefs don't become chefs just to earn stars - that's not the goal.

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...

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.

The real evolution is to learn something new every day - it's very important for chefs to share what they have discovered.

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.

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...

It's not easy to have success with restaurants in different cities, but I like the challenge.

The planet's resources are rare; we must consume more ethically and equitably.

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.

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.

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.

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.

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...

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...

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