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

Alain Ducasse

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Alain Ducasse
Age: 68
Born: 1956
Born: September 13
Businessperson
Chef
Non-Fiction Writer
Classical
Confusion
Separate
Cooking
Remain
Gastronomy
Style
Molecular
Two
Fusion
Styles

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The planets resources are rare we must consume more ethically and equitably.
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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.
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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.
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Tasting a dish should be memorable If nothing remains in the memory of a single guest, then I have made a mistake.
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Cuisine has become too complicated - this is about subject, verb, adjective: duck, turnips, sauce.
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It is impossible to remain indifferent to Japanese culture. It is a different civilisation where all you have learnt must be forgotten. It is a great intellectual challenge and a gorgeous sensual experience.
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Everywhere in the world there are tensions - economic, political, religious. So we need chocolate.
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Techniques are not the most difficult to teach. The attitudes chefs take are much more important.
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The Asian airlines have the best wine programs.
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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.
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At my home in the southwest of France, I grow oak, hazel, and lemon trees in my backyard.
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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.
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The relentless pursuit of being different is very French.
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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.
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A man obsessed: obsessed with perfection, sharing, aesthetics, taste, savoir-faire, and much more.
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Desserts are like mistresses. They are bad for you. So if you are having one, you might as well have two.
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I have a very modern way of thinking the chef is there to lead the team and not just to sit behind the piano.
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