97 Quotes by Alain Ducasse

He is the first chef-restaurateur who has dared to admit openly, and even elevate to the status of a doctrine, his belief that a chef can serve his customers with the world's finest food without constantly slaving at the stove himself. ... I have a very modern way of thinking; the chef is there to lead the team and not just to sit behind the piano.

It's a great pleasure for me and my team. It was a surprise. A good surprise.

It's a Mediterranean garden on the roofs of Aoyama.

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.

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.

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.

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

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.

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