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 classicalconfusioncook Change image and share on social
At my home in the southwest of France, I grow oak, hazel, and lemon trees in my backyard. Alain Ducasse backyardfrancegrow Change image and share on social
I have restaurants, bookshops... but it's not an empire, more... a puzzle. If it were an empire, all my restaurants would be the same. Alain Ducasse bookshopempirepuzzle Change image and share on social
In France, I am the fifth artisan to produce his own chocolate, and the others have been doing it for a long time. Alain Ducasse artisanchocolatefrance Change image and share on social
I think the French and the Japanese are both obsessed by seasons, small producers, freshness. Alain Ducasse frenchfreshnessjapanese Change image and share on social
If you don't treat an ingredient and its flavors with respect - if you drown it in oil, for instance - you'll spoil it. Alain Ducasse drownflavoringredient Change image and share on social
When I'm in Paris, my favorite market is the Marche Raspail on the Left Bank. Alain Ducasse bankfavoriteleave Change image and share on social
I have a very nice garden and extraordinary markets, where there are products from the earth and the sea, in the French Basque country. Alain Ducasse basquecountryearth Change image and share on social
The most classic French dessert around the holidays is the Christmas log, with butter cream. Two flavors. Chocolate and coconut. My first job in the kitchen when I was a boy was to make these Christmas logs. Alain Ducasse boybutterchocolate share on social
