The image foreigners have of French cuisine is fattening and very fancy food. But it's not true - French food isn't just rich. The word "healthy" doe…

- Alain Ducasse

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

- Alain Ducasse

The planets resources are rare; we must consume more ethically and equitably.

- Alain Ducasse

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 l…

- Alain Ducasse

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

- Alain Ducasse

The Asian airlines have the best wine programs.

- Alain Ducasse

Cuisine has become too complicated - this is about subject, verb, adjective: duck, turnips, sauce.

- Alain Ducasse

Classical cooking and molecular gastronomy should remain separate...you can mix two styles and get fusion; any more and you just get confusion.

- Alain Ducasse

Everyone talks about Spanish influences, but where is it?...Tell me 10 great Spanish restaurants in London....You can’t give me the addresses. Nor in…

- Alain Ducasse