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I would never be able to lead the insane lifestyle I do, traveling all over the world, if I wasn't
I would never be able to lead the insane lifestyle I do, traveling all over the world, if I wasn't
I would never be able to lead the insane lifestyle I do, traveling all over the world, if I wasn't
I would never be able to lead the insane lifestyle I do, traveling all over the world, if I wasn't
I would never be able to lead the insane lifestyle I do, traveling all over the world, if I wasn't
I would never be able to lead the insane lifestyle I do, traveling all over the world, if I wasn't
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Alain Ducasse:
I was brought up on a farm in Southwest France, eating farm-fresh produce three times a day. It wasAlain Ducasse:
I love any excuse to work with a mortar and pestle.Alain Ducasse:
If you don't treat an ingredient and its flavors with respect - if you drown it in oil, for instancAlain Ducasse:
London is the most important city in the world for restaurants.Alain Ducasse:
In Paris we have bistros, then we have fine dining. In London, you have a very contemporary scene wAlain Ducasse:
I have restaurants, bookshops... but it's not an empire, more... a puzzle. If it were an empire, alAlain Ducasse:
Classical cooking and molecular gastronomy should remain separate. You can mix two styles and get fAlain Ducasse:
TV is a deformed vision, an excessive caricature. A chef has to stay an artisan, not become a star.Alain Ducasse:
I don't like being a celebrity.Alain Ducasse:
My son, Arzhel, is two, and he eats vegetables twice a day. We have a vegetable garden on our farm