Alain Ducasse Zitate – Sprüche auf Englisch mit Übersetzung

Zitat des Tages von Alain Ducasse:

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

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.

Alain Ducasse

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

Believe me, I did not come to London to cook farmed fish. All my fish are wild.

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.

Alain Ducasse

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

If I'm a great artisan of the kitchen, it's because I don't buy my sauces.

Alain Ducasse

You take the best ingredients - the best cocoa beans - and you process them in the best traditional way, and you have the best chocolate.

Alain Ducasse

You need a good gardener and a good fisherman. The cook is not required.

Alain Ducasse

The world of wine is more creative than the world of cooking.

Alain Ducasse

The Asian airlines have the best wine programs.

Alain Ducasse

Given the number of restaurants I have, I could easily travel all the time - but I try not to.

Alain Ducasse

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

Alain Ducasse

The restaurants express the spirit of the chef, the spirit of the city, the country.

Alain Ducasse

I do most of the cooking in my head.

Alain Ducasse

I have a very nice garden and extraordinary markets, where there are products from the earth and the sea, in the French Basque country.

Alain Ducasse

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

Alain Ducasse

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.

Alain Ducasse

I have restaurants, bookshops... but it's not an empire, more... a puzzle. If it were an empire, all my restaurants would be the same.

Alain Ducasse

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

Alain Ducasse

I'm in love with the markets of the world. It's a photograph of a city, a culture.

Alain Ducasse

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

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.

Alain Ducasse

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.

Alain Ducasse

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

Alain Ducasse

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

Alain Ducasse

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

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.

Alain Ducasse

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

Alain Ducasse

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

Alain Ducasse

I have an obsession for quality. I work for my guests, not to obtain Michelin stars.

Alain Ducasse

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