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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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The planet's resources are rare; we must consume more ethically and equitably.

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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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The relentless pursuit of being different is very French.

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The restaurants express the spirit of the chef, the spirit of the city, the country.

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The world forgets about people who are not useful.

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The world of wine is more creative than the world of cooking.

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There are so many impassioned winemakers. I think there are more impassioned winemakers than chefs.

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To make my meal, I go to the market and to the garden, and then I decide what I'm going to do. That's a great pleasure.

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When I started cooking the meal at home, after I had started cooking in restaurants, I usually would prepare bay scallops or lobster.

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When I'm in Paris, my favorite market is the Marche Raspail on the Left Bank.

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When you grow up close to poultry and fields and gardens and open-air markets, you can't help but develop an instinct for quality food.

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With cooking, there's always the tangible and the intangible: that which is in the domain of sentiment, of the individual.

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You need a good gardener and a good fisherman. The cook is not required.

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