Quote

The proportion of ingredients is important, but the final result is also a matter of how you put them together. Equilibrium is key.

Alain Ducasse

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Alain Ducasse
Age: 68
Born: 1956
Born: September 13
Businessperson
Chef
Non-Fiction Writer
Keys
Results
Also
Equilibrium
Together
Ingredients
Matter
Proportion
Important
Final
Finals
Result

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A man obsessed: obsessed with perfection, sharing, aesthetics, taste, savoir-faire, and much more.
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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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At my home in the southwest of France, I grow oak, hazel, and lemon trees in my backyard.
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Cuisine has become too complicated - this is about subject, verb, adjective: duck, turnips, sauce.
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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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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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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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Everywhere in the world there are tensions - economic, political, religious. So we need chocolate.
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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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The Asian airlines have the best wine programs.
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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 planets resources are rare we must consume more ethically and equitably.
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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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Classical cooking and molecular gastronomy should remain separate...you can mix two styles and get fusion any more and you just get confusion.
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The relentless pursuit of being different is very French.
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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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