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Executive Chef Jean-Philippe Blondet is bringing his own spin to the classical Francophone cooking of world-renowned chef Alain Ducasse. There's a newfound adventurousness to some of the dishes, like the regular injection of citrus, but what remains is the supreme technical skill and exceptional quality of the produce – some of which, like lobster and turbot, is from the luxury end of the scale.
Alain Ducasse Sparkling Sake was inspired by Alain Ducasse’s terroir, which is the Mediterranean Sea. Ryogo Kitahara, following the inspiration and recommendation received from Gerard Margeon, Chef Sommelier for Ducasse Paris, matured the sake in cherry barrels and perfected through second fermentation in the bottle.
Executive Chef Jean-Philippe Blondet is bringing his own spin to the classical Francophone cooking of world-renowned chef Alain Ducasse. There's a newfound adventurousness to some of the dishes, like the regular injection of citrus, but what remains is the supreme technical skill and exceptional quality of the produce – some of which, like lobster and turbot, is from the luxury end of the scale.
May 3, 2024 · May 3, 2024. Alain Ducasse, renowned French chef and restaurateur, sat down for an in-depth interview with France Today Members and Federation of Alliances Francaises USA, sharing his insights on the evolution of the culinary world and his vision for the future. As one of the most celebrated chefs globally, Ducasse’s influence extends far ...
Feb 3, 2016 · However, with a huge appetite for new horizons, the industrious chef is also a brilliant businessman and in 2014, Alain Ducasse Enterprise turned over 80 million euros.
Apr 25, 2024 · Alain Ducasse at Morpheus retains its two-Michelin-star status in the 2024 edition of the Michelin Guide Hong Kong Macau. Ducasse is eyeing a coveted third star in next year’s edition.
Sep 5, 2019 · In 2015, Ducasse initiated an international day of celebration for French gastronomy. Held every year on 21 March, Goût de France, known in English as Good France, brings together 2,000 chefs, 150 French embassies and almost 250,000 people to celebrate the identity, vitality, tradition and diversity of French cuisine and lifestyle.
