Alain Ducasse

I do most of the cooking in my head.

I'm surprised by the talent I find all over. There are always new chefs who propose many interesting new ideas, new ways of looking at ingredients.

I concentrate in my work on preserving and displaying the original flavor from each ingredient in a dish.

I have a very modern way of thinking; the chef is there to lead the team and not just to sit behind the piano.

Tasting a dish should be memorable If nothing remains in the memory of a single guest, then I have made a mistake.