I travel the world, and I can see in Toronto the cooking is very personal. These people cook with their hearts. Alain Ducasse cookheartpeople Change image and share on social
It's striking and unique in London how you know to create this alchemy between the concept, the food, the music, the staff. From the beginning to the end, with all these different elements, it tells a full story that you know very well how to develop and cultivate. Alain Ducasse alchemybeginconcept share on social
I have a passion for luggage - trunks and so on. I have a collection of them, but I can never resist buying another piece. Alain Ducasse buycollectionluggage Change image and share on social
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. Alain Ducasse behavebitechef share on social
I love to pick tomatoes at the end of the day, when they're still warm from the sun. Alain Ducasse dayendlove Change image and share on social
I love any excuse to work with a mortar and pestle. Alain Ducasse excuselovemortar Change image and share on social
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. Alain Ducasse customerfoodtokyo Change image and share on social
It's not easy to have success with restaurants in different cities, but I like the challenge. Alain Ducasse challengecityeasy Change image and share on social
TV is a deformed vision, an excessive caricature. A chef has to stay an artisan, not become a star. Alain Ducasse artisancaricaturechef Change image and share on social
