• Alive and Evolving: the Paris Bistro

  New York Times - Found 17 hours ago (The chef here worked with Alain Ducasse, which again might or might not be a selling point.) As at Le Gaigne, little is put into the d�cor;

• CUISINE - FRANCE: Chef Alain Ducasse's new cooking school opens in ...

  France24 - Found May. 12, 2009 French chef Alain Ducasse's new cooking school in Paris offers to teach both the initiated and the uninitiated.

• FRANCE - CUISINE: French chef Alain Ducasse opens cooking school

  France24 - Found May. 11, 2009 French star chef Alain Ducasse (pictured) opened his own cooking school on Monday in the 16th arrondissement of Paris.

• Tables Available at Adour Alain Ducasse, Allegretti, and Benoit; Le ...

  New York Magazine - Found May. 12, 2009 Adour Alain Ducasse(Menu) 212-710-2277 Two for eight? Yes Allegretti(Menu) 212-206-0555 Two for eight? Yes 212-965-1414 Two for eight?

• World's best chefs 'discover' multifaceted nature of produce

  Packer Online - Found Jul. 3, 2009 ... restaurants are celebrities, super chef-owners, some of whom have built restaurant empires, such as Alain Ducasse, with restaurants from Paris...

• Opinion - World's best chefs 'discover' multifaceted nature of ...

  Packer Online - Found Jul. 3, 2009 ... restaurants are celebrities, super chef-owners, some of whom have built restaurant empires, such as Alain Ducasse, with restaurants from Paris...

• Tables Available at Allegretti, Café des Artistes; Balthazar ...

  New York Magazine - Found Jun. 26, 2009 Adour Alain Ducasse(Menu) 212-710-2277 Two for eight? No Best available: 8:45 p.m. Allegretti(Menu) 212-206-0555 Two for eight?

• Le Big Mac has conquered La Belle France

  Telegraph - Found Jun. 26, 2009 France still has plenty of great chefs Alain Ducasse, Jol Robuchon, Pierre Gagnaire, Guy Savoy but as the New Yorker writer Adam Gopnik put it...

• Leisure: The Guggenheim Effect

  Robb Report - Found Jun. 26, 2009 ... much unemployment.' Muguerza runs a catering company, Le Basque, in Miami, and like other chefs�??Alain Ducasse, Thomas Keller, and Alice...

• Crisis good for South American wine makers as sales spurt

  CHINAdaily - Found Jun. 24, 2009 It also helps that their wine recently made the wine list at a Paris restaurant belonging to celebrity chef, Alain Ducasse. Where to find Greek wines around Metro Detroit - Detroit News A new age dawns for the wines of Greece - Detroit News Italian Wine Tasting Announced - 24-7PressRelease.com China wine-lovers thirsty for French reds - Asiaone Explore All

  CHINAdaily

This biographical article needs additional citations for verification. Please help by adding reliable sources. Contentious material about living persons that is unsourced or poorly sourced must be removed immediately, especially if potentially libelous or harmful. (August 2008) (Find sources: Alain Ducasse – news, books, scholar)

Alain Ducasse

Born	13 September 1956 (1956-09-13) (age 52) Castel-Sarrazin, France
Rating(s) Michelin stars
Current restaurant(s) Louis XV, Monaco eponymous restaurant at the Plaza Athénée in Paris Jules Verne Restaurant located in the Eiffel Tower
Previous restaurant(s) Alain Ducasse, New York City
Official Website

Alain Ducasse (b. 13 September 1956 on a farm in Castel-Sarrazin in southwestern France) is a famous Monégasque chef. He formerly held French nationality. In addition to his Louis XV restaurant in Monaco, he also operates an eponymous restaurant at the Plaza Athénée in Paris. Until the closure of his New York restaurant at the Essex House hotel, he held three stars (the top ranking) in the Michelin Guide in three different countries simultaneously. In January 2007 he took the position as chef of the Jules Verne Restaurant located in the Eiffel Tower in Paris.¹²

History

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.

Ducasse's first position as chef came in 1980 when he took over the kitchens at L’amandier in Eugène Mougin. One year later, he assumed the position of head chef at La Terrasse in the Hôtel Juana in Juan-les-Pins. In 1984, he was awarded two stars in the Michelin Red Guide. In that same year, Ducasse was the only survivor of a Learjet crash that nearly took his life.

Recently he obtained citizenship from Monaco.³

Career as chef

In 1987, Ducasse was offered the Chef des Cuisines position at the Hôtel de Paris in Monte Carlo, with management including the hotel's high end Le Louis XV restaurant. After three years, Louis XV was awarded three stars in the Red Guide. After assuring himself that the Hotel's other restaurant operations were operating well, Ducasse gave up management of all but the Le Louis XV restaurant.

In 1988, Ducasse expanded beyond the restaurant industry and opened La Bastide de Moustiers, a twelve-bedroom country inn in Provence and he began attaining financial interests in other Provence hotels. On 12 August 1996, the Alain Ducasse restaurant opened in Le Parc – Sofitel Demeure Hôtels in the XVIe arrondissement (16th district) of Paris, France. The Red Guide awarded the restaurant three stars just eight months after opening.

Ducasse came to the United States and in June 2000 opened the Alain Ducasse restaurant in New York City's Essex House hotel at 160 Central Park South, receiving the Red Guide's three stars in December 2001. That restaurant closed in 2007. In early 2008, Ducasse opened Adour, at the St. Regis Hotel on 16th and K street in Washington, DC, and has also opened a more casual Bistro Benoit New York, at 60 West 55th Street.⁴

Recognition

Ducasse became the first chef to own restaurants carrying three Michelin Stars in three cities: Le Louis XV in Monte Carlo, the Plaza Athénée in Paris, and Alain Ducasse at Essex House in New York. The New York restaurant was dropped from the 2007 Michelin Guide because the restaurant was scheduled to close.

Plaza Athénée in Paris earned a score of 19/20 points in the Gault Millau guide and ranked 18th in the Guide's European Restaurant Ranking. Before closing, the New York restaurant attained the Mobil Guide's five-star award.

Other restaurants and operations

The Alain Ducasse Group of restaurants, inns, cooking schools, cookbooks, and consulting activities had revenues of $15.9 million in 2002 and employs approximately 1400 people (in 2006).⁵ Since that time, Ducasse has been expanding his reach. Alain Ducasse has also opened a cooking school for the general public in Paris and another for chefs (ADF), which also works for the European Space Agency to develop astronaut meals to be taken into space.⁶ Ducasse has also authored numerous books, with the most famous being Alain Ducasse Culinary Encyclopedia.

In 2005, Ducasse opened his first Asian restaurant in Tokyo, Japan. Other Ducasse restaurants include:

• 59 Poincaré (Paris, France)
• Adour (New York, USA)
• Adour (St. Regis, Washington D.C., USA)
• Alain Ducasse at the Dorchester (London)
• Aux Lyonnais (Paris, France)
• Bar & Boeuf (Monaco)
• Be (BoulangEpicerie)
• Beige (Tokyo, Japan)
• Benoit (Paris, France) - bistro
• Benoit (Tokyo, Japan) - bistro
• Benoit (New York, USA) - bistro
• Esprit - bistro
• La Cour Jardin (Paris, France)
• Mix in Las Vegas (Las Vegas, USA)
• La Terrasse du Parc
• Le Rech
• Le Relais du Parc (Paris, France)
• Le Relais Palza (Paris, France)
• Tamaris (Beirut, Lebanon)
• Spoon (Paris, Saint-Tropez, Beirut, Carthago, Gstaadt, Mauritius, Hong-Kong)
• Trattoria Toscana (Castiglione della Pescaia, Italy)

Alain Ducasse opened in 2004 a restaurant in a resort near Biarritz, in the French Basque Country. However, after several bombing attacks by Irrintzi, an armed Basque nationalist organization of, which accused him of being a speculator and of "folklorice" the Basque Country, Ducasse decided to leave the Basque Country⁷.

References

1. ^ Fawcett, Karen. "The Eiffel Tower Breaking News". Bonjour Paris. http://www.bonjourparis.com/Articles/Destination_Paris/The_Eiffel_Tower__Breaking_News/. Retrieved on 2008-08-13. ^{not in citation given}
2. ^ Jules Verne Restaurant, Paris.
3. ^ Poiret, Dominique (2008-06-23). "Alain Ducasse, naturalisé monégasque, perd la nationalité française" (in French). Libération. http://www.liberation.fr/actualite/instantanes/hommedujour/334127.FR.php. Retrieved on 2008-08-13. 
4. ^ Fabricant, Florence (2007-09-05). "Here Come the Chefs". New York Times. http://www.nytimes.com/2007/09/05/dining/05inte.html. Retrieved on 2008-08-13. 
5. ^ Passariello, Christina (2003-05-19). "Cooking Up a Global Empire, Alain Ducasse finds a way to make haute cuisine profitable". Business Week. http://highered.mcgraw-hill.com/sites/0072512431/student_view0/chapter22/business_week_article.html. Retrieved on 2008-08-13. 
6. ^ Ducasse's delicacies for the international space station
7. ^ Bombs force French chef out of Basque area | Special reports | Guardian Unlimited