WHO IS ALAIN DUCASSE?
He started the restaurant industry when he was only 16. Soon enough, he was earning his first Michelin stars as executive chef of La Terrasse in Juan-les-Pins in at the age of 28. You wonder, who is Alain Ducasse and why is he such a legend?
In Alain Ducasse’ philosophy, he always appreciates the local, freshest and seasonal products which strictly sourced for their quality and region. As the first 3-star Michelin chef in 3 countries, he still chooses and trains each staff himself. Le Jardin de la Reine at Versailles Palace is also where he picks his ingredients for the finest cuisine.
Remember the introduction of Chef Ducasse’ 3-star restaurant at Hotel Plaza Athenee last year? The grand, magnificent restaurant in Paris is where to find the finest “Natural Cuisine.” The Haute Cuisine offers grown vegetables from Chateau de Versailles itself, coffee beans specifically selected by the Chef and the chocolate comes from its factory.
In 1996, he received the three-star Michelin rating for Le Louis XV when he was just 33, and keeps the legend running in more than 20 restaurants. Chef Ducasse then opened a concept restaurant in Paris - Spoon, Food & Wind and had already spread the concept worldwide.
You would think this is all…but not quite! Chef Ducasse is now also a manager, consultant, writer. In the Alain Ducasse Formation (ADF Cuisine School), he continues contributing to the world of gastronomy while devoting himself to education. Recently, he published a series of books called “Alain Ducasse Nature,” promoting the simpleness and importance of home-cooking.
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