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77 quotes by Alain Ducasse

Alain Ducasse Alain at Identità Golose Conference 2010 Born (1956-09-13) 13 September 1956 (age 58) Orthez, France Culinary career Rating(s) Michelin stars Current restaurant(s) Plaza Athénée in Paris Jules Verne Restaurant located in the Eiffel Tower Alain Ducasse at the Dorchester Mix in Las Vegas Previous restaurant(s) Essex House, New York City Website http://www.alain-ducasse.com/ Alain Ducasse (French: [alɛ dykas]; born 13...
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I don't like being disappointed by somebody I trust. Fortunately, it rarely happens.

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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... →

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Chefs don't become chefs just to earn stars - that's not the goal.

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

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I don't do the same food in Tokyo that I do in Vegas and vice versa. If I did that, two weeks later I would have no customers.

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

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

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If my cuisine were to be defined by just one taste, it would be that of subtle, aromatic, extra-virgin olive oil.

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

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The real evolution is to learn something new every day - it's very important for chefs to share what they have discovered.

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TV is a deformed vision, an excessive caricature. A chef has to stay an artisan, not become a star.

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You take the best ingredients - the best cocoa beans - and you process them in the best traditional way, and you have the best chocolate.

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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... →

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