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.

Alain Ducasse

Alain Ducasse

Because Classic Contemporary Cuisine Culinary Customers Develop Developed Different Each French Influence Like London Mediterranean Monaco More Paris Restaurant Sensibility

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In Paris we have bistros, then we have fine dining. In London, you have a very contemporary scene with mixed influences.

— Alain Ducasse

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The relentless pursuit of being different is very French.

— Alain Ducasse

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I live in Paris, yet Monaco, where I spend a lot of time, holds a very special place in my heart.

— Alain Ducasse

The Mediterranean is in my DNA. I'm fine inland for about a week, but then I yearn for a limitless view of the sea, for the colours and smells of the Italian and French Riviera.

— Alain Ducasse

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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.

— Alain Ducasse

AlchemyBeginningBetween