Techniques are not the most difficult to teach. The attitudes chefs take are much more important.
Alain DucasseTasting a dish should be memorable If nothing remains in the memory of a single guest, then I have made a mistake.
Alain DucasseAt my home in the southwest of France, I grow oak, hazel, and lemon trees in my backyard.
Alain DucasseClassical cooking and molecular gastronomy should remain separate...you can mix two styles and get fusion; any more and you just get confusion.
Alain Ducasse