Alain Ducasse

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Alain Ducasse

Alain Ducasseis a modern Chef, a company director, a team leader, a teacher, and one of the most popular and well-known chefs in the world.

Alain Ducasseenjoys legendary status in the world of gastronomy. With an extensive portfolio of restaurants all over the world, a series of cookbooks, a cooking school, a cooking consultancy, and more Michelin stars than most chefs would know what to do with, he is like a one-man industry that seemingly never stops. But it is his food at flagship restaurants like Louis XV at the Hotel de Paris in Monaco, and Alain Ducasse at The Dorchester, that really sets him apart as one of the world’s best chefs.

在将近五十年的时间里,他一直在追求一项任务,这使他成为年轻厨师的许多法国厨房的行列,成为第一位在三个城市拥有三个米奇林星餐厅的厨师。他在1970年代后期在Le Moulin de Mougins工作时,对Provençal美食产生了迷恋,并在Juan Les Pins的Juana Hotel the Juana酒店赢得了他的第一颗米其林明星,担任La Terrasse的首席厨师。

1984年在拉特拉斯(La Terrasse)收到两位米其林星星后不久,杜卡斯(Ducasse)参与了法国阿尔卑斯山的一次飞机失事,他是唯一的幸存者。他描述在雪地里躺了七个小时,流血并等待被救出,因为死亡而死亡。这种经历驱使他继续在他一生的各个方面找到目标。1987年,他在摩纳哥的巴黎酒店的Le Louis XV担任厨师De Cuisine,他赢得了他的前三颗米其林明星,这使其成为指南历史上第一家这样做的酒店。

杜卡斯(Ducasse)正是在摩纳哥(Monaco)开发了成为他最著名的招牌菜之一 - 朗姆巴巴(Rum Baba)。完美的潮湿海绵在银色的块状块中呈现,上面撒上精美和稀有的朗姆酒,然后再搭配一团丰富的香草奶油。另一个经典的杜卡斯(Ducasse)菜是菜鸟(De Legumes de Saison),其中包括他最喜欢的时令蔬菜,这使他想起了小时候在祖母花园里的帮助。为了在Le Louis XV庆祝25年的时间,他用San Remo创建了一道Gamberoni菜,其中包括精致的岩石果冻和三份慷慨的鱼子酱。

他的餐厅业务跨越了从拉斯维加斯到东京的全球。2007年,他在伦敦的多切斯特(Dorchester)开设了Alain Ducasse,到2010年,他赢得了三位米其林星。他在Doha,Beirut和Macau的目的地中拥有餐馆,他花了很多时间在他们之间飞来飞去,以指导他们的进步,并确保高标准已经成为他的名字的代名词。因此,据说杜卡斯(Ducasse)是他是第一位真正偏远的厨师,将管理层从远处变成了一种艺术形式。

But despite the size and reach of his empire, Ducasse always remains true to his overarching philosophy of humanist cuisine. Although each restaurant in each destination is different, reflecting the unique aesthetic and energy of its place, they all have the same connections between nature and humanity. For Ducasse, it is the role of the growers, producers and chefs to build those connections, while promoting strong values of open-mindedness, tolerance, generosity and sharing. Ducasse also proposes an innovative vision of Haute Cuisine, inspired by nature and respect for fish and agricultural resources.

由詹姆斯·杜卡斯被授予三次胡子傻人ndation. In 2001 as Best New Restaurant, in 2002 as Who's Who of Food & Beverage in America and in 2007 as Cooking from a Professional point of view. In 2013, Ducasse was awarded the Lifetime Achievement award by the World’s 50 Best restaurants, sealing his place in the pantheon of great chefs. Indeed, for any young chef starting out in the world of restaurants, Alain Ducasse is a name that conjures images of the very finest haute cuisine in the most palatial of restaurants. What’s more, it is a name that will always be known for the tireless pursuit of excellence, a voracious appetite for discovery, and the ambition to fulfil great potential. But it is also a name that inspires chefs to cook in the right way, and with the very best of intentions.

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