2017
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Alain Ducasse (French: [alɛ̃ dykas]; 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.
Alain Ducasse's Provence, luxury and simplicity. In the heart of Provence, 2 charming country inns that bring together gastronomy, relaxation and pleasure for the senses.
In 2005, Alain Ducasse became the first chef to have 3 restaurants awarded with 3 Michelin stars at the same time. Both chef and creator, Alain Ducasse is, above all, an esthete, an artisan of living and eating well. Discover his history.
Apr 16, 2024 · The legendary French chef, whose memoir is out this week, recounts in rich detail the food of his childhood, which he spent on a farm in the southwest of France.
May 3, 2024 · Alain Ducasse, renowned French chef and restaurateur, sat down for an in-depth interview with France Today Members and Federation of Alliances Francaises USA, sharing his insights on the evolution of the culinary world and his vision for the future.
May 16, 2024 · Alain Ducasse has 34 restaurants, 21 Michelin stars, a culinary school, and a chocolate factory. Now what? We try to extract life advice from one of the world’s most successful chefs.
Apr 30, 2023 · Alain Ducasse's recipe for gougères. These airy French cheese puffs, flavored with Gruyère cheese and a hint of nutmeg, make phenomenal hors d'oeuvres.
34 restaurants around the World. Haute Couture, Signature, Contemporary, Timeless, Bistrots & Brasserie: Each of our 34 restaurants has its own editorial line, originally set by Alain Ducasse then fed by the personality and moods of the chef he appoints to direct it. Discover our restaurants.
May 11, 2022 · Even after leaving luxury Paris hotel the Plaza Athénée, the chef with eighteen Michelin stars still owns a gastronomic empire that he intends to transform into a cuisine that is 100% natural.
Sep 28, 2023 · In October 2022, Alain Ducasse published, Une Vie de Goûts et de Passions (Good Taste: A Life of Food and Passion), in which the world's most venerated chef shared his inspirations, obsessions and hopes for gastronomy and its future.
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