A Quote by Alain Ducasse

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.

Alain Ducasse

Quote Topics

Because Classic Contemporary Cuisine Culinary Customers Develop Developed Different Each French How Influence Know Know-How Like London Mediterranean Monaco More Paris Restaurant Sensibility

Quote Author

Alain Ducasse
French - Chef
Born: September 13, 1956

I went to Brown to be a French professor, and I didn't know what I was doing except that I loved French. When I got to Paris and I could speak French, I know how much it helped me to establish relationships with Karl Lagerfeld, with the late Yves St. Laurent. French, it just helps you if you're in fashion. The French people started style.

Andre Leon Talley

To the chefs who pioneered the nouvelle cuisine in France, the ancienne cuisine they were rebelling against looked timeless, primordial, old as the hills. But the cookbook record proves that the haute cuisine codified early in this century by Escoffier barely goes back to Napoleon's time. Before that, French food is not recognizable as French to modern eyes. Europe's menu before 1700 was completely different from its menu after 1800, when national cuisines arose along with modern nations and national cultures.

Raymond Sokolov

L'Etoile, in Soho, is the best French restaurant in London.

Robert Pires

In a city, it's very hard to do a restaurant, an avant-garde-cuisine restaurant, where each year you need to change the whole menu.

Ferran Adria

Gradually, I developed opinions about food, and my French friends taught me that you have to complain in a restaurant.

Giles Coren

The classic French blanch-and-cool technique I learned at Chez Panisse yields the kind of brilliant, picturesque vegetables we all want to see on restaurant plates. Long-cooked foods, on the other hand, fall firmly into the 'ugly but good' camp of the Tuscan cucina povera, where flavor far outshines looks.

Samin Nosrat

I think London, New York, Paris, Milan, any big city has its own fashion. I don't know why they make such a big thing of Paris. I think maybe it comes from French New Wave films portraying the French girl as very feminine.

Josephine de La Baume

I just feel at Paris, I will have more chances compared to Madrid. I'm French and I choose a French team. People must be happy to keep a French player in the league.

Kylian Mbappe

I don't know French at all. I took some lessons when I was younger but all I know are the numbers. I've been told basically everyone in Monaco speaks English because of it being a huge vacation spot so I'm excited about that. I might not need to learn French after all.

Freddy Adu

A classic liberal is more like a libertarian. I'm sorry. Classic liberal, actually, from the 1800s has a totally different meaning than a liberal who is [modern] classic.

Glenn Beck

The design of a restaurant should embrace the identity of the chef, the nature of the cuisine, and the context of the restaurant itself.

David Rockwell

I cut the ribbon in Paris, and everyone in Paris speaks French — maybe you knew that. But I'm from Tennessee, and Tennessee girls don't speak French. So suddenly I'm stuck onstage with Minnie and Mickey and everyone is yelling at me in French — I guess they're telling me to get off the stage, but I didn't know what they were saying at the time, so I start dancing with Minnie and Mickey like on the show and finally my aunt comes and gets me off.

Miley Cyrus

I actually don't think there is any difference between French and American cuisine. French cuisine was always about discipline, about ingredient, about creativity, but also about simple. I see America as very similar in these rights.

Daniel Boulud

When I got to college I simply decided that I could speak French, because I just could not spend any more time in French classes. I went ahead and took courses on French literature, some of them even taught in French.

Lev Grossman

When I started out in the early 1970s French cooking was really my only serious influence. For the first 10 years of having the seafood restaurant open I went to France, and particularly Brittany, to pick up ideas.