Quotes from Alain Ducasse

Everything that pushes up out of the earth I love. Everything under the earth, root vegetables, I love to cook.

When I arrived, I didn't understand London customers perfectly, but we've developed the right style with the right price, and step by step, I'm in harmony with London.

Classical cooking and molecular gastronomy should remain separate. You can mix two styles and get fusion; any more, and you just get confusion.

I am overfed, so when I am at home, I stop eating.

TV is a deformed vision, an excessive caricature. A chef has to stay an artisan, not become a star.

Desserts are like mistresses. They are bad for you. So if you are having one, you might as well have two.

Nowadays, food needs to be healthy, local, sustainable and not filled with too much fat, salt or sugar. It should be slow-cooked and seasonal. That's my vision.