Alain Ducasse
Alain Ducasse
Alain Ducasseis a Monégasque chef. He formerly held French nationality. He operates a number of restaurants including Alain Ducasse at The Dorchester which holds three starsin the Michelin Guide...
ProfessionChef
Date of Birth13 September 1956
paris giving addresses
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.
mean people healthy
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.
challenges sensual intellectual
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.
home tree backyards
At my home in the southwest of France, I grow oak, hazel, and lemon trees in my backyard.
wine asian program
The Asian airlines have the best wine programs.
being-different relentless pursuit
The relentless pursuit of being different is very French.
healthy vision sugar
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.
resources planets
The planets resources are rare; we must consume more ethically and equitably.
two confusion cooking
Classical cooking and molecular gastronomy should remain separate...you can mix two styles and get fusion; any more and you just get confusion.
religious political chocolate
Everywhere in the world there are tensions - economic, political, religious. So we need chocolate.
men perfection taste
A man obsessed: obsessed with perfection, sharing, aesthetics, taste, savoir-faire, and much more.
keys important together
The proportion of ingredients is important, but the final result is also a matter of how you put them together. Equilibrium is key.
ducks cooking verbs
Cuisine has become too complicated - this is about subject, verb, adjective: duck, turnips, sauce.
team thinking piano
I have a very modern way of thinking; the chef is there to lead the team and not just to sit behind the piano.