Alain Ducasse

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

“If my cuisine were to be defined by just one taste, it would be that of subtle, aromatic, extra-virgin olive oil.”

“I travel the world, and I can see in Toronto the cooking is very personal. These people cook with their hearts.”

“The world forgets about people who are not useful.”

“I think the French and the Japanese are both obsessed by seasons, small producers, freshness.”

“The real evolution is to learn something new every day - it's very important for chefs to share what they have discovered.”

“I have a very nice garden and extraordinary markets, where there are products from the earth and the sea, in the French Basque country.”

“I don't like being a celebrity.”

“The proportion of ingredients is important, but the final result is also a matter of how you put them together. Equilibrium is key.”

“The world of wine is more creative than the world of cooking.”

“The relentless pursuit of being different is very French.”

“I am a very eco-friendly chef but a guilty air traveller.”

“Gastronomy is my hobby. I'm simply the casting director. Once I've brought all the right people together, it is they who must work together to tell a story.”

“If I'm a great artisan of the kitchen, it's because I don't buy my sauces.”

“I love to pick tomatoes at the end of the day, when they're still warm from the sun.”

“The Asian airlines have the best wine programs.”

“If I am going somewhere exotic, I take an empty suitcase with me to bring back the objects I fall in love with.”