97 Quotes by Alain Ducasse

It's striking and unique in London how you know to create this alchemy between the concept, the food, the music, the staff. From the beginning to the end, with all these different elements, it tells a full story that you know very well how to develop and cultivate.

When I started cooking the meal at home, after I had started cooking in restaurants, I usually would prepare bay scallops or lobster.

In each restaurant, I develop a different culinary sensibility. In Paris, I'm more classic, because that's what customers like. In Monaco, it's classic Mediterranean haute cuisine. In London, it's a contemporary French restaurant that I've developed with a U.K. influence and my French know-how.

I love to pick tomatoes at the end of the day, when they're still warm from the sun.

I love any excuse to work with a mortar and pestle.

What they've found so far in the Amazon is 5 percent of what there is yet to discover to eat in the Amazon because it's completely unknown. I've eaten things I've never eaten before over there.

My grandmother did all the cooking at Christmas. We ate fattened chicken. We would feed it even more so it would be big and fat.

I'm anti-globalisation. There is nothing more enriching than to go out into the world and meet people different to you. We must fight the spread of a singular way of thinking and preserve cultural differences.

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