Alain Ducasse
Alain Ducasse (Orthez, Nouvelle-Aquitaine; September 13, 1956) is a famous French chef and entrepreneur.
His cooking style is characterized by cooking food at very low temperatures over long periods, often using vacuum bags (sous vide) for some ingredients and applying advanced cooking techniques. He was the creator of the Grand Gala Dinner for the Royal Wedding of Prince Albert II and Charlene of Monaco.
Biography
Alain Ducasse was born in 1956 in southwestern France. He began working at the age of 16, learning Provençal and Mediterranean cuisine, and looked up to Alain Chapel as his spiritual mentor.
Business Ventures
In 1981, Alain Ducasse took over the kitchen at La Terrasse, the restaurant of Hotel Juana in Juan-les-Pins, which earned two stars in the Michelin Red Guide (a reference for gourmet enthusiasts) by 1984. However, it was at the Hôtel de Paris in Monte Carlo where he gained international prestige, leading Le Louis XV, the first hotel restaurant to receive the coveted three Michelin stars.
This achievement marked the beginning of an unparalleled career: in 1998, Ducasse became the first "six-star chef," earning three Michelin stars for his Alain Ducasse restaurant at Hôtel du Parc in Paris (opened in 1996) and another three for Le Louis XV in Monaco. But these distinctions were just the tip of the iceberg. Today, Ducasse owns the largest luxury restaurant group in the world, with over 20 establishments across Europe, America, Asia, and Africa.
He also resumed or co-founded with his associates:
- The hotel chain "Châteaux et Hôtels de France," specializing in charming hotels.
- Five hotels bearing his own name.
- Over twenty high-end restaurants worldwide (including "Plaza Athénée" in Paris, "Adour Alain Ducasse at The St. Regis New York" in New York, "Le Louis XV" in Monaco), three of which hold three Michelin stars.
- A professional training center.
- A cooking school.
- Recently, a 20% stake in the holding company Vega Finance.
Entrepreneur
The turnover generated by his economic activities reached 44 million euros in 2005, employing more than 1,200 collaborators. He is the only French national included in Forbes magazine's ranking of the world's 100 most influential personalities.
External Links
Bibliography
Books by Alain Ducasse
- "Le Grand Livre de Cuisine" – Editions Alain Ducasse – 1080 pages
- "Le Grand Livre de Cuisine Méditerranée" – 1080 pages
- "Spoon Cook Book" – 456 pages
- "Le Grand Livre de Cuisine, Bistrots, Brasseries et Restaurants de tradition" – Editions Alain Ducasse – 746 pages
- "Le Grand Livre de Cuisine, Desserts et Pâtisseries" – Editions Alain Ducasse – 583 pages
- "La Riviera d'Alain Ducasse" – Editions Albin Michel, 1992 – 295 pages
- "Dictionnaire Amoureux de la Cuisine" – Editions Plon – 570 pages, ISBN 2-259-19713-2
Books about his cuisine
- Paul Lewis, Alain Ducasse: The Story of a Global Success. – Paris: Saint-Honoré Media, 2005. – 158 pages, 22 cm – ISBN 2-9522228-1-9.