Alain Ducasse

Chef

1956-09-13

Alain Ducasse is a French-born Monégasque chef and restaurateur with multiple Michelin-starred establishments. He built an international hospitality group spanning fine dining, training, and culinary publishing. He is one of the most recognized figures in contemporary haute cuisine.

Books by Alain Ducasse

Grand livre de cuisine
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Cooking School
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J'aime Paris
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Quotes by Alain Ducasse

I only get fat when I eat food cooked by other chefs. At home, my wife does all the cooking. She makes simple things like soups and salads. We both like steamed tofu.
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I was brought up on a farm in Southwest France, eating farm-fresh produce three times a day. It was paradise on Earth, and it shaped my eating habits and my sense of taste.
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At my home in the southwest of France, I grow oak, hazel, and lemon trees in my backyard.
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If you don't treat an ingredient and its flavors with respect - if you drown it in oil, for instance - you'll spoil it.
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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.
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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.
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I love to pick tomatoes at the end of the day, when they're still warm from the sun.
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I am a very eco-friendly chef but a guilty air traveller.
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My son, Arzhel, is two, and he eats vegetables twice a day. We have a vegetable garden on our farm in the Southwest, and he gets two baskets, one over each arm, and says, 'Garden, Papa!' and then he eats what he picks.
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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.
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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.
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