French - Chef | September 13, 1956 -
My wife Gwenaelle prepares an 'energy shot' for me for breakfast. It's a mix of linseed, cereal, and raisins, with fresh fruit like kiwi. She also adds yogurt for added texture and some pollen and honey for an energy booster.
Alain Ducasse
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When I'm in Paris, my favorite market is the Marche Raspail on the Left Bank.
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At my home in the southwest of France, I grow oak, hazel, and lemon trees in my backyard.
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I would never be able to lead the insane lifestyle I do, traveling all over the world, if I wasn't eating food that was simple and healthy.
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I was brought up on a farm in Southwest France, eating farm-fresh produce three times a day. It was paradise on Earth, and it shaped my eating habits and my sense of taste.
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London is the most important city in the world for restaurants.
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In Paris we have bistros, then we have fine dining. In London, you have a very contemporary scene with mixed influences.
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TV is a deformed vision, an excessive caricature. A chef has to stay an artisan, not become a star.
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I don't like being a celebrity.
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My son, Arzhel, is two, and he eats vegetables twice a day. We have a vegetable garden on our farm in the Southwest, and he gets two baskets, one over each arm, and says, 'Garden, Papa!' and then he eats what he picks.
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You take the best ingredients - the best cocoa beans - and you process them in the best traditional way, and you have the best chocolate.
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In France, I am the fifth artisan to produce his own chocolate, and the others have been doing it for a long time.
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