Great cooking is principally a matter of choosing the best ingredients. In Alain Ducasse’s opinion, the suitability and freshness of the produce used is much more important than the skill of the cook.

"A turbot without a cook is better than a cook without a turbot "

He therefore spends a great deal of time seeking out the “right” ingredients. Finding the perfect blend of flavour, place and season is a constant challenge for the Chef, who is quite prepared to “do his shopping” all over France, if not all over the world…

COOKING IS … 40% TECHNIQUE...

" Something miraculous happens between the moment of reading a recipe and creating the corresponding dish "
Extract from " L'Atelier de Alain Ducasse "

Great cooking is not just the expression of a man’s genius imposed a given product. It is also a man’s expertise built up over the years, enhanced by his contacts with other great chefs and with his guests. Inventive cooking is an art which requires a complete knowledge of traditional methods.

He is no more interested in creation for its own sake than he is in mere glitzy presentation.

Alain Ducasse’s vision is best expressed in his endless endeavours to make ‘Haute Cuisine’ simple, approachable and understood by everyone.

Because "a restaurant is first and foremost a place to eat".