Alain Ducasse Quotes

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If I had the choice to travel to two places in Europe, it would be Paris and London.

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.

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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.

When I started cooking the meal at home, after I had started cooking in restaurants, I usually would prepare bay scallops or lobster.

In France, Christmas is a family holiday. You stay home. New Year's Eve is when you go out.

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.

I have a very nice garden and extraordinary markets, where there are products from the earth and the sea, in the French Basque country.

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.

I think the French and the Japanese are both obsessed by seasons, small producers, freshness.

I concentrate in my work on preserving and displaying the original flavor from each ingredient in a dish.

The restaurants express the spirit of the chef, the spirit of the city, the country.

I have an obsession for quality. I work for my guests, not to obtain Michelin stars.

Believe me, I did not come to London to cook farmed fish. All my fish are wild.

In London, there is no need for 25 high-end gastronomic restaurants. That would be too much.

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.

The world forgets about people who are not useful.

If I'm a great artisan of the kitchen, it's because I don't buy my sauces.

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