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

Food is one part of the experience. And it has to be somewhere between 50 to 60 percent of the dining experience. But the rest counts as well: The mood, the atmosphere, the music, the feeling, the design, the harmony between what you have on the plate and what surrounds the plate.

食物是体验的一部分。而且必须是50%到60%的用餐体验。但其他的也很重要:情绪,气氛,音乐,感觉,设计,盘子里的东西和盘子周围的东西之间的和谐。

阿兰·杜卡斯

I'm anti-globalisation. There is nothing more enriching than to go out into the world and meet people different to you. We must fight the spread of a singular way of thinking and preserve cultural differences.

我反对全球化。没有什么比走出去认识不同于你的人更充实的了。我们必须反对单一思维方式的传播,维护文化差异。

阿兰·杜卡斯

Gastronomy is my hobby. I'm simply the casting director. Once I've brought all the right people together, it is they who must work together to tell a story.

美食是我的爱好。我只是选角导演。一旦我把所有合适的人聚集在一起,就是他们必须一起工作来讲述一个故事。

阿兰·杜卡斯

The planet's resources are rare; we must consume more ethically and equitably.

地球上的资源是稀有的;我们必须更加道德和公平地消费。

阿兰·杜卡斯

In each restaurant, I develop a different culinary sensibility. In Paris, I'm more classic, because that's what customers like. In Monaco, it's classic Mediterranean haute cuisine. In London, it's a contemporary French restaurant that I've developed with a U.K. influence and my French know-how.

在每一家餐厅,我都培养出不同的烹饪敏感性。在巴黎,我更经典,因为那是顾客喜欢的。在摩纳哥,这是经典的地中海高级菜肴。在伦敦,这是一家当代法国餐馆,我开发了一个英国影响力和我的法语诀窍。

阿兰·杜卡斯

It's not easy to have success with restaurants in different cities, but I like the challenge.

在不同城市的餐馆要取得成功并不容易,但我喜欢挑战。

阿兰·杜卡斯

I don't do the same food in Tokyo that I do in Vegas and vice versa. If I did that, two weeks later I would have no customers.

我在东京吃的东西和在维加斯吃的不一样,反之亦然。如果我那样做了,两周后我就没有顾客了。

阿兰·杜卡斯

When I arrived, I didn't understand London customers perfectly, but we've developed the right style with the right price, and step by step, I'm in harmony with London.

当我到达伦敦时,我并不完全了解伦敦的顾客,但我们已经用合适的价格开发出了合适的款式,一步一步地,我与伦敦融为一体。

阿兰·杜卡斯