French - Chef | September 13, 1956 -
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
MusicFoodExperienceRestDesign
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.
GreatChallengeCultureExperience
The relentless pursuit of being different is very French.
Being DifferentRelentlessDifferent
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.
JobKitchenHolidaysChocolateBoy
Everywhere in the world there are tensions - economic, political, religious. So we need chocolate.
WorldChocolatePoliticalNeed
The real evolution is to learn something new every day - it's very important for chefs to share what they have discovered.
DayLearnEvery DayEvolutionNew
If you don't treat an ingredient and its flavors with respect - if you drown it in oil, for instance - you'll spoil it.
RespectTreatYouOilDrownSpoil
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.
StyleStepHarmonyPriceUnderstand
Classical cooking and molecular gastronomy should remain separate. You can mix two styles and get fusion; any more, and you just get confusion.
CookingYouMoreTwoConfusionGet
With cooking, there's always the tangible and the intangible: that which is in the domain of sentiment, of the individual.
CookingAlwaysIndividualIntangible
I love any excuse to work with a mortar and pestle.
WorkLoveExcuseMortarAnyI Love
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.
LifePositiveFailureMistakesLearn
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