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. - Alain Ducasse 1 Share Now -
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. - Alain Ducasse 2 Share Now -
In France, Christmas is a family holiday. You stay home. New Year's Eve is when you go out. - Alain Ducasse 3 Share Now -
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. - Alain Ducasse 4 Share Now -
I would never be able to lead the insane lifestyle I do, traveling all over the world, if I wasn't eating food that was simple and healthy. - Alain Ducasse 5 Share Now -
If I had the choice to travel to two places in Europe, it would be Paris and London. - Alain Ducasse 6 Share Now -
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. - Alain Ducasse 7 Share Now -
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. - Alain Ducasse 8 Share Now -
I travel the world, and I can see in Toronto the cooking is very personal. These people cook with their hearts. - Alain Ducasse 9 Share Now -
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. - Alain Ducasse 10 Share Now -
