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
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.
ducks cooking verbs
Cuisine has become too complicated - this is about subject, verb, adjective: duck, turnips, sauce.
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.
home tree backyards
At my home in the southwest of France, I grow oak, hazel, and lemon trees in my backyard.
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.
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.
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.
mistake failure important
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.
memories mistake memorable
Tasting a dish should be memorable If nothing remains in the memory of a single guest, then I have made a mistake.
attitude important technique
Techniques are not the most difficult to teach. The attitudes chefs take are much more important.