Nowadays, food needs to be healthy, local, sustainable and not filled with too much fat, salt or sugar. It should be slow-cooked and seasonal. That's my vision.
Alain DucasseTechniques are not the most difficult to teach. The attitudes chefs take are much more important.
Alain DucasseCuisine has become too complicated - this is about subject, verb, adjective: duck, turnips, sauce.
Alain Ducasse