The proportion of ingredients is important, but the final result is also a matter of how you put them together. Equilibrium is key.
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 DucasseTasting a dish should be memorable If nothing remains in the memory of a single guest, then I have made a mistake.
Alain Ducasse