Top 88 Quotes & Sayings by Alain Ducasse - Page 2

The world forgets about people who are not useful.

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

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

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.

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

I do most of the cooking in my head.

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

The relentless pursuit of being different is very French.

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

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

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

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

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

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

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.

The planets resources are rare; we must consume more ethically and equitably.

Tasting a dish should be memorable If nothing remains in the memory of a single guest, then I have made a mistake.

Cuisine has become too complicated - this is about subject, verb, adjective: duck, turnips, sauce.

Everyone talks about Spanish influences, but where is it?...Tell me 10 great Spanish restaurants in London....You can’t give me the addresses. Nor in Paris.

The image foreigners have of French cuisine is fattening and very fancy food. But it's not true - French food isn't just rich. The word "healthy" doesn't exist in French. We have many, many words, but not that one. To me, healthy means paying close attention to feeding people.

I have a very modern way of thinking; the chef is there to lead the team and not just to sit behind the piano.

Techniques are not the most difficult to teach. The attitudes chefs take are much more important.

Nowadays, food needs to be healthy, local, sustainable and not filled with too much fat, salt or sugar. It should be slow-cooked and seasonal. That's my vision.

Desserts are like mistresses. They are bad for you. So if you are having one, you might as well have two.

A man obsessed: obsessed with perfection, sharing, aesthetics, taste, savoir-faire, and much more.

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