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Danh ngôn của Alain Ducasse (Sứ mệnh: 1)

I travel the world, and I can see in Toronto the cooking is very personal. These people cook with their hearts.
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.
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 design, the harmony between what you have on the plate and what surrounds the plate.
If I had the choice to travel to two places in Europe, it would be Paris and London.
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.
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 Christmas logs.
In France, Christmas is a family holiday. You stay home. New Year's Eve is when you go out.
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.
I don't like being disappointed by somebody I trust. Fortunately, it rarely happens.
Given the number of restaurants I have, I could easily travel all the time - but I try not to.
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.
It is impossible to remain indifferent to Japanese culture. It is a different civilisation where all you have learnt must be forgotten. It is a great intellectual challenge and a gorgeous sensual experience.