Page 102 - Ocean Blue World 28th Edition
P. 102
GOURMET
ALAin dUCAssE
ArtisAn of Living And EAting WELL
"I have restaurants, bookshops... but It's not an empIre, more... a puzzle. If It were an empIre, all my restaurants would be the same."
Born on a farm in Southwest France, Alain Ducasse discovered a penchant for produce at an early age and entered the restaurant industry at 16, training with French culinary legends like Michel Guérard, Gaston Lenôtre, Alain Chapel and Roger Vergé.
In 2005, Alain Ducasse became the first chef to have three restaurants awarded with three Michelin stars at the same time. He is now at the head of more than 30 distinguished establishments. A passionate exponent of French gastronomy, the chef also helms Ducasse Paris, a corporation that includes restaurants — more than 30 in seven countries from Paris to Tokyo — inns, cooking schools, cookbooks and consulting activities.
Both chef and creator, Alain Ducasse is, above all, an esthete, an artisan of living and eating well. Anchored in the terroir and its time, Alain Ducasse's cuisine brings together tradition and modernity, high expectations and respect for the product.
102 | www.OceanBlueWorld.com
Photos Courtesy Of: Grupo Alain Ducasse, Le Meurice, Blue, Lumiere, LEC (Les Editions Culinaires)
