He received his first three-star Michelin rating—for Le Louis XV, in Monaco—when he was just 33 and now runs an empire of more than 20 restaurants with a collective 19 Michelin stars in cities from Tokyo to Las Vegas.
Interviewed by Patrice […]. Interviewed by Patrice Piquard. What does that job entail? I work in tandem with my general director, Laurent Plantier, who handles the finance-management-business problems, which are of no interest to me. Very chaotic.
I sometimes travel up to 20 times a month. I go where needed. This year I launched several projects, including our new chocolate factory. We wanted to control the entire process—from selecting the cocoa beans, hazelnuts, pistachios, and other ingredients in various countries to repairing old machines and setting up a workshop in Paris to deciding which bars and bonbons we would offer to defining which blend we wanted for our fine-dining restaurants and keeping the taste consistent to reaching an agreement with Valrhona chocolate.
I also became interested in perfecting our own coffee using the same approach. We imported the green seeds, roasted them, and developed our blend with a bitterness and complexity that is to our liking. The coffee will initially be offered in our fine-dining restaurants in Paris. Your restaurants range from bistros to very fine dining. Why not specialize? To make a comparison with the fashion industry, we design high fashion, ready-to-wear, and shabby chic.
To make one with the automobile industry, we are like Mercedes-Benz, whose cars range from the Smart to the Maybach. We, too, must strive for perfection in every category we embrace. Each restaurant has its own unique story to tell, but when the chef is replaced, the way the story is told may change. For example, at our Paris bistro Aux Lyonnais, the former chef, a somewhat temperamental native of the Auvergne, reveled in rustic dishes: He offered tripes au bouillon, even in summer.
Personally, I liked his cooking very much. Is it better? Your leadership style has been described as strict, even nitpicking. When it comes to making appointments or personnel changes, I hold the key.
Occasionally, I know what is going to happen to my people before they themselves do. Several months later he announced that she was expecting a child, and as a result, he has based his entire career in Asia. I recently asked our current chef at the Osaka restaurant, who is Japanese, to come work as a station chef at our Paris hotel restaurant, Le Meurice.
This can be done by using more eco-friendly cooking equipment, carefully sourcing ethical products, and using seasonal items as much as possible. Drawn to gastronomy from a young age, his training took him to Le Cordon Bleu and from there, around the world. Returning home, he embarked on a voyage of discovery, Before the pandemic, you may have only encountered QR codes Quick Response codes when walking by a flyer for a concert or in other forms of marketing and promotions trying to grab your attention.
It was that strange, digitized black and white square in the corner Kevin, what made you change your life? So I was working in digital advertising on Broadway, and I had this thought that I was done with that moment of my life and Join Hosco as we talk shop with the owners of one of London's most exciting restaurants, Hicce Where does the journey to owning and running one of the most exciting offers in the central London restaurant scene begin?
See her chat about her life, influences like Gordon Ramsay, and her best advice for chefs. Would you like to suggest a new topic? Do you have any feedback that could help us improve this section? Drop us an email at contact hosco. France 24 is not responsible for the content of external websites. Alain Ducasse, the French chef with the most Michelin stars in the world, is leaving the restaurant of luxury Paris hotel Plaza Athenee that has been his base for more than two decades and where he developed his ground-breaking "naturalness" approach to cuisine.
Ducasse, 64, who has picked up 21 stars in his career, was lately known for his radical decision to quit using two staples of French cooking: meat and butter. Edit Alain Ducasse. Showing all 5 items.
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