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Alain Ducasse

I don't like being disappointed by somebody I trust. Fortunately, it rarely happens.

— Alain Ducasse trust

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.

— Alain Ducasse culture

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.

— Alain Ducasse life

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

— Alain Ducasse stars

For me, the most luxurious place is somewhere that allows you to feel emotions and pleasures.

— Alain Ducasse emotions

At my home in the southwest of France, I grow oak, hazel, and lemon trees in my backyard.

— Alain Ducasse ya

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

— Alain Ducasse world

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

— Alain Ducasse fact

The proportion of ingredients is important, but the final result is also a matter of how you put them together. Equilibrium is key.

— Alain Ducasse you

The relentless pursuit of being different is very French.

— Alain Ducasse being

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.

— Alain Ducasse pleasure

My son, Arzhel, is two, and he eats vegetables twice a day. We have a vegetable garden on our farm in the Southwest, and he gets two baskets, one over each arm, and says, 'Garden, Papa!' and then he eats what he picks.

— Alain Ducasse day

The Mediterranean is in my DNA. I'm fine inland for about a week, but then I yearn for a limitless view of the sea, for the colours and smells of the Italian and French Riviera.

— Alain Ducasse sea

Food is one part of the experience. And it has to be somewhere between 50 to 60 percent of the dining experience. But the rest counts as well: The mood, the atmosphere, the music, the feeling, the design, the harmony between what you have on the plate and what surrounds the plate.

— Alain Ducasse art

I am a very eco-friendly chef but a guilty air traveller.

— Alain Ducasse travel

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.

— Alain Ducasse food

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

— Alain Ducasse passion

I live in Paris, yet Monaco, where I spend a lot of time, holds a very special place in my heart.

— Alain Ducasse time

I'm surprised by the talent I find all over. There are always new chefs who propose many interesting new ideas, new ways of looking at ingredients.

— Alain Ducasse man

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

— Alain Ducasse love

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

— Alain Ducasse sin

If you don't treat an ingredient and its flavors with respect - if you drown it in oil, for instance - you'll spoil it.

— Alain Ducasse respect

In Paris we have bistros, then we have fine dining. In London, you have a very contemporary scene with mixed influences.

— Alain Ducasse you

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

— Alain Ducasse evolution

The world forgets about people who are not useful.

— Alain Ducasse people

I dont like being disappointed by somebody I trust. Fortunately, it rarely happens.

— Alain Ducasse trust

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