“ My grandmother did all the cooking at Christmas. We ate fattened chicken. We would feed it even more so it would be big and fat. Alain Ducasse
“ Given the number of restaurants I have, I could easily travel all the time - but I try not to. Alain Ducasse
“ 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 des… Alain Ducasse
“ In France, Christmas is a family holiday. You stay home. New Year's Eve is when you go out. Alain Ducasse
“ When you grow up close to poultry and fields and gardens and open-air markets, you can't help but develop an instinct for quality food. Alain Ducasse
“ 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
“ 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 Christma… Alain Ducasse
“ 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
“ 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. Alain Ducasse
“ I travel the world, and I can see in Toronto the cooking is very personal. These people cook with their hearts. Alain Ducasse
“ Failure is enriching. It's also important to accept that you'll make mistakes - it's how you build your expertise. The trick is to learn a positive lesson from all of life's negative moments. Alain Ducasse
