Alain Ducasse

Chefs don't become chefs just to earn stars - that's not the goal.

For me, the most luxurious place is somewhere that allows you to feel emotions and pleasures.

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

If I had the choice to travel to two places in Europe, it would be Paris and London.

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

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.

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.

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.

Classical cooking and molecular gastronomy should remain separate. You can mix two styles and get fusion; any more, and you just get confusion.

The relentless pursuit of being different is very French.

I don't like being disappointed by somebody I trust. Fortunately, it rarely happens.

I am a very eco-friendly chef but a guilty air traveller.