The real evolution is to learn something new every day - it's very important for chefs to share what they have discovered. Alain Ducasse chefdaydiscover Change image and share on social
Food is one part of the experience. And it has to be somewhere between 50 to 60 percent of the dining experience. But the rest counts as well: The mood, the atmosphere, the music, the feeling, the design, the harmony between what you have on the plate and what surrounds the plate. Alain Ducasse atmospherecountdesign 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 am a very eco-friendly chef but a guilty air traveller. Alain Ducasse airchefeco Change image and share on social
The Asian airlines have the best wine programs. Alain Ducasse airlineasianprogram Change image and share on social
London is the most important city in the world for restaurants. Alain Ducasse cityimportantlondon Change image and share on social
I have an obsession for quality. I work for my guests, not to obtain Michelin stars. Alain Ducasse guestmichelinobsession Change image and share on social
The restaurants express the spirit of the chef, the spirit of the city, the country. Alain Ducasse chefcitycountry Change image and share on social
When I started cooking the meal at home, after I had started cooking in restaurants, I usually would prepare bay scallops or lobster. Alain Ducasse baycookhome Change image and share on social
My wife Gwenaelle prepares an 'energy shot' for me for breakfast. It's a mix of linseed, cereal, and raisins, with fresh fruit like kiwi. She also adds yogurt for added texture and some pollen and honey for an energy booster. Alain Ducasse addboosterbreakfast share on social
