97 Quotes by Alain Ducasse

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

A man obsessed: obsessed with perfection, sharing, aesthetics, taste, savoir-faire, and much more.

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

Cuisine has become too complicated - this is about subject, verb, adjective: duck, turnips, sauce.

I have a very modern way of thinking; the chef is there to lead the team and not just to sit behind the piano.

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.

Tasting a dish should be memorable If nothing remains in the memory of a single guest, then I have made a mistake.

Techniques are not the most difficult to teach. The attitudes chefs take are much more important.

Desserts are like mistresses. They are bad for you. So if you are having one, you might as well have two.