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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.

Alain Ducasse

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Alain Ducasse
Age: 68
Born: 1956
Born: September 13
Businessperson
Chef
Non-Fiction Writer
Vision
Sugar
Needs
Fats
Much
Locals
Local
Seasonal
Slow
Cooked
Filled
Sustainable
Healthy
Nowadays
Food
Salt

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Techniques are not the most difficult to teach. The attitudes chefs take are much more important.
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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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At my home in the southwest of France, I grow oak, hazel, and lemon trees in my backyard.
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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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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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The relentless pursuit of being different is very French.
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A man obsessed: obsessed with perfection, sharing, aesthetics, taste, savoir-faire, and much more.
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