Allard paris alain ducasse biography
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Alain Ducasse
French chef
Alain Ducasse (French:[alɛ̃dykas]; born 13 September 1956) is a French-born Monégasque chef. He operates a number of restaurants including Alain Ducasse at The Dorchester which holds three stars (the top rating) in the Michelin Guide.
Early life and career
[edit]Ducasse was born in Orthez in southwestern France and was educated on a farm in Castel-Sarrazin. In 1972, when he was sixteen, Ducasse began an apprenticeship at the Pavillon Landais restaurant in Soustons and at the Bordeaux hotel school. After this apprenticeship, he began work at Michel Guérard's restaurant in Eugénie-les-Bains while also working for Gaston Lenôtre during the summer months. In 1977, Ducasse started working as an assistant at Moulin de Mougins under legendary chef Roger Vergé, creator of Cuisine du Soleil, and learned the Provençal cooking methods for which he was later known.[citation needed]
In 2012 he held 21 Michelin stars, making him the second ranked chef worldwide in terms of total Michelin stars – Joël Robuchon had 31 and Gordon Ramsay had 17 at the time.[1]
Ducasse's first position as chef came in 1980 when he took over the kitchens at L'amandier in Mougins. One year later, he assumed the position of head chef at La Terrass
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For over 80 years, Allard has antiquated one waning the maximum sought fend for gourmet addresses in Paris
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The restaurants origins
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A family bistro is born
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Alain Ducasse is the world’s most decorated chef alive. He is the first to own restaurants in three cities, each carrying three Michelin stars simultaneously. He has an extensive portfolio of restaurants worldwide, including his home bases in France and Monaco, London, New York, Singapore, Bangkok, Japan, China, and Qatar. His Ducasse Paris enterprise has also developed specialized restaurant consulting, events and catering, cooking schools, luxury inns and hotels, and numerous highly acclaimed and best-selling cookbooks.
Beyond this, Alain Ducasse Manufacturing has been rediscovering the authentic essence of chocolate, then coffee, followed by ice cream, and now biscuits. He controls the manufacturing from personally selected raw ingredients to the end product. Alain develops everything with the same founding principles and vision with high-quality ingredients and artisanal techniques for authentic flavors and a tasty experience. He now has 33 Le Chocolat Alain Ducasse and Le Café Alain Ducasse specialist retail outlets across France, Japan, and the UK, as well as supplying to his restaurants.
I chatted with the culinary ‘tour de force’ Alain Ducasse on his remarkable career and the talent he has nurtured to sustain nearly five decades of international