阿兰·杜卡斯

    阿兰·杜卡斯是法国出生的蒙加斯克厨师。他经营着许多餐厅,包括多切斯特的阿兰·杜卡斯(Alain Ducasse),那里有米其林指南中的三星。

阿兰·杜卡斯(Alain Ducasse)名言

I think the French and the Japanese are both obsessed by seasons, small producers, freshness.

我认为法国人和日本人都对季节、小生产者、新鲜感着迷。

阿兰·杜卡斯

To make my meal, I go to the market and to the garden, and then I decide what I'm going to do. That's a great pleasure.

为了做饭,我去了市场和花园,然后我决定我要做什么。非常荣幸。

阿兰·杜卡斯

What they've found so far in the Amazon is 5 percent of what there is yet to discover to eat in the Amazon because it's completely unknown. I've eaten things I've never eaten before over there.

到目前为止,他们在亚马逊发现的食物只有亚马逊尚未发现的食物的5%,因为这是完全未知的。我在那边吃过我从没吃过的东西。

阿兰·杜卡斯

I have a very nice garden and extraordinary markets, where there are products from the earth and the sea, in the French Basque country.

我有一个非常好的花园和非凡的市场,在那里有来自地球和海洋的产品,在法国巴斯克国家。

阿兰·杜卡斯

When I started cooking the meal at home, after I had started cooking in restaurants, I usually would prepare bay scallops or lobster.

当我开始在家做饭时,当我开始在餐馆做饭后,我通常会准备海湾扇贝或龙虾。

阿兰·杜卡斯

My grandmother did all the cooking at Christmas. We ate fattened chicken. We would feed it even more so it would be big and fat.

我祖母在圣诞节做了所有的菜。我们吃了肥鸡。我们会给它更多的食物,让它变得又大又胖。

阿兰·杜卡斯

The most classic French dessert around the holidays is the Christmas log, with butter cream. Two flavors. Chocolate and coconut. My first job in the kitchen when I was a boy was to make these Christmas logs.

圣诞节期间最经典的法式甜点是圣诞原木和奶油。两种口味。巧克力和椰子。我小时候在厨房的第一份工作就是做圣诞日志。

阿兰·杜卡斯

It's striking and unique in London how you know to create this alchemy between the concept, the food, the music, the staff. From the beginning to the end, with all these different elements, it tells a full story that you know very well how to develop and cultivate.

这是惊人的和独特的,在伦敦你知道如何创造这个炼金术之间的概念,食物,音乐,工作人员。从头到尾,所有这些不同的元素,它讲述了一个完整的故事,你知道如何发展和培养。

阿兰·杜卡斯