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
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
In France, Christmas is a family holiday. You stay home. New Year's Eve is when you go out. Alain Ducasse christmasevefamily Change image and share on social
I would never be able to lead the insane lifestyle I do, traveling all over the world, if I wasn't eating food that was simple and healthy. Alain Ducasse eatfoodhealthy 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
The planet's resources are rare; we must consume more ethically and equitably. Alain Ducasse consumeequitablyethically 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
It is impossible to remain indifferent to Japanese culture. It is a different civilisation where all you have learnt must be forgotten. It is a great intellectual challenge and a gorgeous sensual experience. Alain Ducasse challengecivilisationculture 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
