Alain Ducasse Quotes

The best seasoning for food is hunger; for drink, thirst.

A bad or mediocre meal is more than just an unpleasant taste, it is an unnecessary negation of one of life's pleasures - a wasted chance to refine our palates, learn about the world, and share a rewarding experience.

When people arrive at El Bulli, everybody goes through the kitchen. It's a way of making them feel at home. When they leave, the only thing I ask is whether they've been happy. Everything in between, I don't particularly care.

If the first requisite for writing well about food is a good appetite, the second is to put in your apprenticeship as a feeder when you have enough money to pay the check but not enough to produce indifference of the total.

I keep returning to the combination of artichoke, broad beans and lemon. The freshness of young beans and the lemon juice 'lifts' the artichoke and balances its hearty nature.

The hardest part of anything is making a dish consistently great - you order it seven years later, if it's still on the menu, and it's still as good as what you remember.

If you combine good flavors, food turns into an orchestra.

Desserts are all about form and function, about warm and hot and cold. I want every component to hit your palate on different levels at different times.

What we sell are not products... that customers are going to put in a closet and forget.

I see City Perch as a destination restaurant.

Food for me has to pop, and at Spice Market, the food really pops.

I don't want to do something for the sake of doing it. I want it to be a great role and I want it to be really funny - or dramatic - but I mean I want it to be something really, really special.

I learned that things taste better on pretty plates.

Experience, which plays such an important part in culinary work, is nowhere so necessary as in the preparation of sauces, for not only must the latter flatter the palate, but they must also very in savour, consistence, and viscosity, in accordance with the dishes they accompany.

A plate of food hits the table, lands right in front of you. One of two things happens. Either you sit up and look at it and react to it, or nothing happens. If nothing happens then that restaurant is stuck in mediocrity forever.

Food is a gift and should be treated reverentially--romanced and ritualized and seasoned with memory.

You will find that your taste buds have a memory of about 3 weeks.

I certainly treasure the memory and indeed the picture, which still hangs in my house in Scotland, of Ronnie Barker and I with the Choir when we came to Wales to shoot our Welsh choir section of the "Two Ronnies" programme. You are very close to my heart.

However amazing a dish looks, it is always the taste that lingers in your memory. Family and friends will appreciate a meal that tastes superb-even if you've brought the pan to the table.

User experience is really the whole totality. Opening the package good example. It's the total experience that matters. And that starts from when you first hear about a product experience is more based upon memory than reality. If your memory of the product is wonderful, you will excuse all sorts of incidental things.

Acceptance is going to a restaurant where the salad's not great, but the steak is fine.

In spite of food fads, fitness programs, and health concerns, we must never lose sight of a beautifully conceived meal.

The objective.. is to achieve a comfort level between the cook/artist/performer and the customer/viewer/diner. And if we can achieve that, and the customers are happy and the cooks are happy, then we have a great experience.

Unforgettable in every way, and forever more, that's how you'll stay.