French - Chef | September 13, 1956 -
I'm in love with the markets of the world. It's a photograph of a city, a culture.
Alain Ducasse
LoveCultureCityWorldPhotograph
I love to pick tomatoes at the end of the day, when they're still warm from the sun.
LoveDaySunEnd Of The DayEnd
The Asian airlines have the best wine programs.
BestWineAsianAirlinesPrograms
The world of wine is more creative than the world of cooking.
CookingCreativeWorldWineMore
There are so many impassioned winemakers. I think there are more impassioned winemakers than chefs.
ThinkMoreThanI ThinkManyChefs
I travel the world, and I can see in Toronto the cooking is very personal. These people cook with their hearts.
CookingTravelPeopleWorldI Can
Everything that pushes up out of the earth I love. Everything under the earth, root vegetables, I love to cook.
LoveVegetablesEarthEverythingOut
Chefs don't become chefs just to earn stars - that's not the goal.
StarsGoalBecomeEarnJustChefs
When I was younger, I behaved a bit strangely sometimes - lost my temper, did silly things - but little by little, I've gotten better. As a chef, I think you need to do a lot of work on yourself and your temperament.
WorkYourselfChefThinkBetterYou
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.
FoodVegasTwoSameTokyoVice
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.
InfluenceRestaurantParisLondon
The planet's resources are rare; we must consume more ethically and equitably.
MoreResourcesRarePlanetMust
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