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Alain Ducasse Quotes

French - Chef | September 13, 1956 -

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

Good You Need Cook Fisherman

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.

Food Quality Grow Help You Grow Up

I do most of the cooking in my head.

Cooking Head Most

It's not easy to have success with restaurants in different cities, but I like the challenge.

Success Challenge Easy Different

I think the French and the Japanese are both obsessed by seasons, small producers, freshness.

Small Think Seasons Japanese I Think

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

City Chef Country Spirit Express

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

Work Stars Quality Obsession Guests

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

Chocolate Milk Call Fact Our Very

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

Oil Taste Olive Just One Olive Oil

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

Live Heart Time Place Paris Special

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.

Puzzle More Same Empire Would Were

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

Me Feel You Place Emotions Most

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