Everywhere in the world there are tensions - economic, political, religious. So we need chocolate. Alain Ducasse chocolateeconomicpolitical Change image and share on social
With cooking, there's always the tangible and the intangible: that which is in the domain of sentiment, of the individual. Alain Ducasse cookdomainindividual Change image and share on social
Gastronomy is my hobby. I'm simply the casting director. Once I've brought all the right people together, it is they who must work together to tell a story. Alain Ducasse bringcastdirector Change image and share on social
For me, the most luxurious place is somewhere that allows you to feel emotions and pleasures. Alain Ducasse emotionfeelluxurious Change image and share on social
Chefs don't become chefs just to earn stars - that's not the goal. Alain Ducasse chefearngoal Change image and share on social
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. Alain Ducasse decidegardengreat Change image and share on social
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. Alain Ducasse atmospherecountdesign share on social
Classical cooking and molecular gastronomy should remain separate. You can mix two styles and get fusion; any more, and you just get confusion. Alain Ducasse classicalconfusioncook Change image and share on social
When I arrived, I didn't understand London customers perfectly, but we've developed the right style with the right price, and step by step, I'm in harmony with London. Alain Ducasse arrivecustomerdevelop Change image and share on social
I am a very eco-friendly chef but a guilty air traveller. Alain Ducasse airchefeco Change image and share on social
