I don't think the rating system places too much pressure on chefs. I prefer to put the pressure on my chefs to perform to the top standards. Alain Ducasse chefperformplace Change image and share on social
I live in Paris, yet Monaco, where I spend a lot of time, holds a very special place in my heart. Alain Ducasse heartholdlive Change image and share on social
I didn't want to become a chocolatier among others, buying ready-to-use couverture. I wanted to take the same approach I follow in my cuisine: putting the product first, revealing the authentic taste of the products. Alain Ducasse approachauthenticbuy 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
Our milk chocolate is very chocolaty. In fact, we don't call it milk chocolate - we call it milky chocolate. Alain Ducasse callchocolatechocolaty Change image and share on social
I'm anti-globalisation. There is nothing more enriching than to go out into the world and meet people different to you. We must fight the spread of a singular way of thinking and preserve cultural differences. Alain Ducasse anticulturaldifference share on social
In Paris we have bistros, then we have fine dining. In London, you have a very contemporary scene with mixed influences. Alain Ducasse bistrocontemporarydine Change image and share on social
If my cuisine were to be defined by just one taste, it would be that of subtle, aromatic, extra-virgin olive oil. Alain Ducasse aromaticcuisinedefine Change image and share on social
The Mediterranean is in my DNA. I'm fine inland for about a week, but then I yearn for a limitless view of the sea, for the colours and smells of the Italian and French Riviera. Alain Ducasse colourdnafine 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
