Alain Ducasse
Alain Ducasse (born September 13, 1956 in Orthez ( Département Pyrénées-Atlantiques )) is a French chef , patron and publicist of gastronomic literature.
life and work
Ducasse left high school early and did a cooking apprenticeship at "Le Pavillon Landais" in Soustons . He then attended the Ecole Hôtelière de Bordeaux . After completing his training as a chef, he worked for well-known chefs such as Michel Guérard , Roger Vergé and Alain Chapel . Ducasse was the first and only one to receive three stars from the Michelin Guide at the same time for three of its restaurants, namely Le Plaza Athénée in Paris , Alain Ducasse at the Essex House in New York City and Le Louis XV in Monaco . He explains the success of his kitchen with the constant attempt to make the haute cuisine simple - "perceptible and understandable for everyone".
In 2007 the globally active chef managed 30 restaurants, had his own bakery, five hotels (Auberges), three cooking schools and published his knowledge in books by his own publisher. His best-known book is the Grand Livre de Cuisine - Culinary Encyclopedia . He also opened the Alain Ducasse at The Dorchester in London in 2007 , which has also been awarded three Michelin stars since 2010. In March 2007, the Lespinasse restaurant in the St. Regis Hotel in New York became an Adour under Ducasse . He closed his previous restaurant at Essex House .
In December 2007, Ducasse also took over the Le Jules Verne restaurant on the second floor of the Eiffel Tower . The preparation kitchen and the wine cellar are located under the Champ de Mars (field of Mars). A separate freight elevator takes the food upstairs. He has been a citizen of Monaco since 2008 .
Awards
- 2017: Eckart Witzigmann Prize : ECKART 2017 for "Great Culinary Art"
Publications (selection)
- Grand Livre de Cuisine - Culinary Encyclopedia , Alain Ducasse, Matthaes Verlag, Stuttgart 2006, ISBN 978-3-87515-007-0 .
- Grand Livre de Cuisine - Dessert and Patisserie , Alain Ducasse, Matthaes Verlag, Stuttgart 2007, ISBN 978-3-87515-016-2 .
- Grand Livre de Cuisine - The Mediterranean Cuisine , Alain Ducasse, Matthaes Verlag, Stuttgart 2008, ISBN 978-3-87515-025-4 .
- Grand Livre de cuisine d'Alain Ducasse , Jean-Francoise Piege, Alain Ducasse, Les Éditions d'Alain Ducasse, 2001, ISBN 2-9516473-0-1
- The Ducasse: The best recipes from the master chef of French cuisine , Bassermann, 2014, ISBN 978-3809433460
- Grand Livre de cuisine d'Alain Ducasse , Les Éditions d'Alain Ducasse, 2003, ISBN 2-84844-002-3
- Spoon Cook Book , Les Éditions d'Alain Ducasse, 2004, ISBN 2-84844-003-1
Movies
- The 3-star chef - At Ducasse in Paris. 5-part docu-soap , 2004 by Bruno Sevaistre, production: arte , Summary of arte with interview, recipes etc.
Web links
- Official site of Alain Ducasse
- Reportage: Alain Ducasse - The Cook from Another Star , Focus (2000)
- Eleven-star chef Alain Ducasse: 'It doesn't matter who cooks' , Die Welt (2006)
- Interview , Focus (2011)
- A veggie menu for 380 euros , report in Manager Magazin (2014)
Individual evidence
- ^ New Larousse Gastronomique . Octopus, 2018, ISBN 978-0-600-63587-1 ( google.de [accessed August 7, 2020]).
- ↑ viamichelin.com: Alain Ducasse at The Dorchester
- ↑ Ducasse cooks at the Eiffel Tower , Die Presse , November 28, 2007
- ↑ Celebrity chef Alain Ducasse turns his back on his home country France ( Memento from September 4th, 2012 in the web archive archive.today )
- ↑ restaurant-ranglisten.de: Alain Ducasse receives the ECKART 2017 for "Great culinary art"
| personal data | |
|---|---|
| SURNAME | Ducasse, Alain |
| BRIEF DESCRIPTION | French cook and cookbook author |
| DATE OF BIRTH | September 13, 1956 |
| PLACE OF BIRTH | Orthez ( Pyrénées-Atlantiques Department ) |