97 Quotes by Alain Ducasse

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.

The most classic French dessert around the holidays is the Christmas log, with butter cream. Two flavors. Chocolate and coconut. My first job in the kitchen when I was a boy was to make these Christmas logs.

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.

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

When I'm in Paris, my favorite market is the Marche Raspail on the Left Bank.

In France, I am the fifth artisan to produce his own chocolate, and the others have been doing it for a long time.

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

When you grow up close to poultry and fields and gardens and open-air markets, you can't help but develop an instinct for quality food.

I don't think the rating system places too much pressure on chefs. I prefer to put the pressure on my chefs to perform to the top standards.