Ducasse Alain - Ducasse, Alain

Biography

Alain Ducasse, considered to be one of the most renowned chefs of his generation, is at the helm of three restaurants each awarded by three Michelin stars in Monaco (Le Louis XV-Alain Ducasse à l’Hôtel de Paris), Paris (Alain Ducasse au Plaza Athénée) and London (Alain Ducasse at The Dorchester).

Alain Ducasse, who hails from the Landes region in the Southwest of France, is known for his innovation, attention to detail and dedication to both quality and technique. His desire to pass on this knowledge lies at the heart of all his projects.

He is... READ MORE

Alain Ducasse, considered to be one of the most renowned chefs of his generation, is at the helm of three restaurants each awarded by three Michelin stars in Monaco (Le Louis XV-Alain Ducasse à l’Hôtel de Paris), Paris (Alain Ducasse au Plaza Athénée) and London (Alain Ducasse at The Dorchester).

Alain Ducasse, who hails from the Landes region in the Southwest of France, is known for his innovation, attention to detail and dedication to both quality and technique. His desire to pass on this knowledge lies at the heart of all his projects.

He is particularly meticulous about the recruitment and training of the people that surround him. It is this solid belief in his teams that allows him to feel confident that each one of his restaurants will offer the same level of excellence, quality and service even when he is not able to be in the kitchen.

With more than twenty restaurants in seven countries, from authentic bistros and casual brasseries to three Michelin starred restaurants, a network of more than 500 Hôtels & Restaurants in Europe called Les Collectionneurs, an international Education division in culinary and pastry arts, handmade bean-to-bar chocolate shops, Alain Ducasse developed in thirty years a different vision of the food service and hospitality industry regrouped under Ducasse Paris, he founded in 1999. As a passionate leader, Alain Ducasse is constantly searching to share his vast cultural awareness and curiosity with the rest of the world.

Photograph Courtesy of Pierre Monetta.

 

READ LESS
What is your favorite NYC restaurant? And what is your go-to dish? The list of favourites would be probably too lengthy: I wrote a guidebook of New York 100 best addresses (“Alain Ducasse’s New York”), ranging from sophisticated high-end restaurants to modest street vendors. Yet, when I want to indulge myself with contemporary French cuisine at its best, I invariably walk to the 55th, where Benoit is located. What is your ultimate meal? Think about being seated at a terrace with a view on the Mediterranean sea. Imagine a friend of you, a fisherman, gave you a red mullet he just caught. Prepare a barbeque with glowing embers and simply put the fish on it. No scaling, no cleaning out. This is an ultimate experience. What three things are always in your pantry? Olive oil, fleur de sel and casarecce, my favourite pasta. If you weren't a chef, what would you be? When I was a kid, I was dreaming of being either a cook, or an architect, or a traveller. Today, I am a cook who travels the world and I work with architects and designers to create restaurants. What could I wish more? If you could cook with anyone, who would that be? Somebody I don’t know yet. A young apprentice who is just commencing his or her training and definitely wants to become the next Escoffier, the next Bocuse of the end of the 21st century. By the way, I will perhaps discover him or her for real among the culinary school I opened in Asia. What’s your favorite NYCWFF memory? Undoubtedly the one I will have this year. Since the future is always more interesting.