I love any excuse to work with a mortar and pestle.

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• Alain Ducasse:

  If you don't treat an ingredient and its flavors with respect - if you drown it in oil, for instanc

• Alain 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 w

• Alain Ducasse:

  I have restaurants, bookshops... but it's not an empire, more... a puzzle. If it were an empire, al

• Alain Ducasse:

  Classical cooking and molecular gastronomy should remain separate. You can mix two styles and get f

• Alain 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

• Alain Ducasse:

  With cooking, there's always the tangible and the intangible: that which is in the domain of sentim

• Alain Ducasse:

  You take the best ingredients - the best cocoa beans - and you process them in the best traditional