Alain Ducasse
A chef's commitment
Alain Ducasse is one of the most famous chef’s of his generation.
For more than 30 years, he has made the quest for authentic taste his life’s work.
He has forged a path based on constant research. A path of artisanship that explores a product’s authentic taste without compromising its structure. He offers responsible, vibrant cuisine based on local produce grown at a pace dictated by nature and in which the ingredients give way to less salt, less sugar and less fat.
Alain Ducasse considers cuisine to be a form of responsibility, and has placed eating well at the heart of his commitment to this cause, having long been aware of the major issues of our time.
Alain Ducasse, transmitting knowledge and expertise
Both a creative chef and an entrepreneur, Alain Ducasse is above all an aesthete, an artisan of living well and eating well.
The desire to pass on knowledge is central to his projects, and he conducts his craft in a spirit of sharing. By surrounding himself with the best talent, he continues to transmit his vision and the excellence of his cuisine in each of his establishments.
Known not only for his unrivalled French cuisine, he has also developed a number of activities in the contemporary art of living well and eating well.
Guided by his lifelong curiosity, he embraces the world’s diversity and its cultural wealth.
Alain Ducasse, a chef's cuisine
Alain Ducasse’s cuisine takes its inspiration from nature and strives to be respectful, responsible, humanist and influential.
Nature is an endless source of inspiration for the chef, dictating the pace in the kitchen and the work of farmers, breeders and fisherman. Aware of the responsibility chefs have in preserving natural resources, Alain Ducasse showcases local produce on the menus of each of his restaurants, a guarantee of their exceptional quality.
Alain Ducasse believes that chefs are a link between nature and people, artisans whose role is to bring happiness to those they feed. At DUCASSE Paris, cuisine unites and expresses strong values: generosity, a love of sharing, tolerance and openness to the world.
Co-founder of the Collège Culinaire de France and of the Comité Colbert, Alain Ducasse champions the idea that the widespread recognition of French cuisine is one of the country’s greatest assets in attracting tourists to France, ranked as the world’s number one tourist destination.
Biography
Born in 1956 at a farm in the Landes region of France, Alain Ducasse discovered a taste for cooking very early on.
Aged 16, the young chef tried his hand at a restaurant in the south-west of France, then went on to train alongside great chefs such as Michel Guérard, Gaston Lenôtre, Alain Chapel and Roger Vergé, with whom he discovered Provençal cuisine.
In 1990, the Le Louis XV in Monaco was the first ever hotel restaurant to be awarded 3 Michelin stars. Alain Ducasse, head chef, was 33 years old at the time. The restaurant had only been open 33 months.
In 2005, Alain Ducasse became the first chef to have 3 Michelin stars at three different establishments.
