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In Paris we have bistros, then we have fine dining. In London, you have a very contemporary scene w
In Paris we have bistros, then we have fine dining. In London, you have a very contemporary scene w
In Paris we have bistros, then we have fine dining. In London, you have a very contemporary scene w
In Paris we have bistros, then we have fine dining. In London, you have a very contemporary scene w
In Paris we have bistros, then we have fine dining. In London, you have a very contemporary scene w
In Paris we have bistros, then we have fine dining. In London, you have a very contemporary scene w
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Alain 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 farmAlain Ducasse:
With cooking, there's always the tangible and the intangible: that which is in the domain of sentimAlain Ducasse:
You take the best ingredients - the best cocoa beans - and you process them in the best traditionalAlain Ducasse:
In France, I am the fifth artisan to produce his own chocolate, and the others have been doing it fAlain Ducasse:
I'm in love with the markets of the world. It's a photograph of a city, a culture.Alain Ducasse:
I love to pick tomatoes at the end of the day, when they're still warm from the sun.