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Alain Ducasse Biography

Alain Ducasse
extracted from Wikipedia, the Free Encyclopedia

Alain Ducasse
Born September 13, 1956 (1956-09-13) (age 51)
Castel-Sarrazin, France
Official Website

Alain Ducasse (b. September 13th 1956 on a farm in Castel-Sarrazin in southwestern France) is a famous Monégasque (formerly French) chef. 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 in the Michelin Guide (the top ranking) 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 [1].

Contents

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 Lear jet crash that nearly took his life.

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 1995, 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 August 12, 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 Jumeirah 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 2 East 55th Street, and has plans to open Bistro Benoit New York, at 60 West 55th Street.[2]

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 New York Times four-star review and 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). 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. 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)
  • Alain Ducasse at the Dorchester (London)
  • Aux Lyonnais (Paris, France) (www.auxlyonnais.com)
  • Bar & Boeuf (Monaco)
  • Be (BoulangEpicerie)
  • Beige (Tokyo, Japan)
  • Benoit (Paris, France) - bistrot (www.benoit-paris.com)
  • Benoit (Tokyo, Japan) - bistrot
  • Benoit (New York, USA) - bistrot (www.benoitny.com)
  • La Cour Jardin (Paris, France)
  • Mix in Las Vegas (Las Vegas, USA)
  • La Terrasse du Parc
  • Le Rech (www.rech.fr)
  • 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)

External links

 

Alain Ducasse Pictures

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Image Simply Extraordinary Review of Alain Ducasse at the Essex House by Maurice Graham Henry Paul Bocuse, Joël Robuchon, and Roger Vergé. When I began working for Reuters just out of college in the summer of 1987, these were the only chefs in France whose names I Picture

Title: ducasse color.jpg
Description: Simply Extraordinary Review of Alain Ducasse at the Essex House by Maurice Graham Henry Paul Bocuse, Joël Robuchon, and Roger Vergé. When I began working for Reuters just out of college in the summer of 1987, these were the only chefs in France whose names I

Image VelSid El chef francés Alain Ducasse es el único en el mundo que posee nada menos que 14 estrellas Michelín , sus restaurantes son sin duda un referente mundial dentro del mundo gastronómico. Picture

Title: Alain ducasse.jpg
Description: VelSid El chef francés Alain Ducasse es el único en el mundo que posee nada menos que 14 estrellas Michelín , sus restaurantes son sin duda un referente mundial dentro del mundo gastronómico.

Image XV  restaurant. 1990  Le Louis XV  is the first hotel restaurant to be awarded three stars in the Red Guide. Alain Ducasse was only 33 years old, and  Le Louis XV  was just 33 months old. 1994 Once the various restaurants in the prestigious hotel had been modernized, Alain Ducasse decided to devote himself exclusively to the restaurant  Le Louis XV . 1995 Inauguration of Picture

Title: Alain Ducasse.suit.jpg
Description: XV restaurant. 1990 Le Louis XV is the first hotel restaurant to be awarded three stars in the Red Guide. Alain Ducasse was only 33 years old, and Le Louis XV was just 33 months old. 1994 Once the various restaurants in the prestigious hotel had been modernized, Alain Ducasse decided to devote himself exclusively to the restaurant Le Louis XV . 1995 Inauguration of

Image  Picture

Title: Alain Ducasse at the Essex House resized 0.jpg

Image gave up management of all but the Le Louis XV restaurant. In 1995, 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 August 12, 1996, the Alain Ducasse restaurant opened in Le Parc – Sofitel Demeure Hôtels in the 16th district of Picture

Title: Alain Ducasse.chefsuit.jpg
Description: gave up management of all but the Le Louis XV restaurant. In 1995, 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 August 12, 1996, the Alain Ducasse restaurant opened in Le Parc – Sofitel Demeure Hôtels in the 16th district of

Image A chefs philosophy Lets never make the mistake of confusing know how and skill, dexterity and genuine technique. Of course, learning the art of cooking starts with repeating the same gestures over and Picture

Title: esprit du chef alain ducasse.jpg
Description: A chefs philosophy Lets never make the mistake of confusing know how and skill, dexterity and genuine technique. Of course, learning the art of cooking starts with repeating the same gestures over and

Image Alain Ducasse(アラン・デュカス) Picture

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Description: Alain Ducasse(アラン・デュカス)

Image Legumes et fruits cuits/crus, marmelade tomato/truffe Picture

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Description: Legumes et fruits cuits/crus, marmelade tomato/truffe

Image Coquilles Saint Jacques snackees coco/curry Picture

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Description: Coquilles Saint Jacques snackees coco/curry

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Alain Ducasse Videos

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video Sean flirts with the women of Synergy over decadent truffles at Alain Ducasse. Picture

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Description: Sean flirts with the women of Synergy over decadent truffles at Alain Ducasse.

video Hélène Darroze et ses copines des  Mères cuisinières , Ariane Daguin Christine Ferber et Caroline Rostang, s envolent pour New York. Au départ, elles voulaient simplement se rencontrer et échanger. Elles désirent maintenant promouvoir la gastronomie au féminin. Les plus grands restaurateurs new yorkais les ont invitées à collaborer avec eux. Au programme, une semaine folle, sous le signe de la haute gastronomie française : cuisine chez Jean George, Alain Ducasse et Daniel Boulud. Menu à quatre mains pour Hélène Darroze avec Gabriel Kreuther au  Modern , restaurant du Moma, cours de cuisine chez Macy s, et enfin  Decadent lunch , déjeuner itinérant, qui va de restaurant en restaurant. En suivant ces femmes dynamiques dans leur périple new yorkais, ce film permet de mieux connaître tout un pan de la gastronomie actuelle. ... Picture

Title: Les chefs cuisinent New York !
Description: Hélène Darroze et ses copines des Mères cuisinières , Ariane Daguin Christine Ferber et Caroline Rostang, s envolent pour New York. Au départ, elles voulaient simplement se rencontrer et échanger. Elles désirent maintenant promouvoir la gastronomie au féminin. Les plus grands restaurateurs new yorkais les ont invitées à collaborer avec eux. Au programme, une semaine folle, sous le signe de la haute gastronomie française : cuisine chez Jean George, Alain Ducasse et Daniel Boulud. Menu à quatre mains pour Hélène Darroze avec Gabriel Kreuther au Modern , restaurant du Moma, cours de cuisine chez Macy s, et enfin Decadent lunch , déjeuner itinérant, qui va de restaurant en restaurant. En suivant ces femmes dynamiques dans leur périple new yorkais, ce film permet de mieux connaître tout un pan de la gastronomie actuelle. ...

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Description: 。。。 很想念寫作的幸福,更喜歡長腿叔叔給我的幸福。 最新文章:【品味】一個人的午餐 Pomme de Terre II 【味覺。實驗】泡菜豬肉鍋烏冬