The French Micheline star, Alain Ducasse was born on 13 September 1956. He is a French-born chef, who owns a number of restaurants, including the Alain Ducasse at the Dorchester. Notably, this restaurant has received three stars in the Michelin guide. We all have probably heard about the three-star restaurant and five-star hotels. But do you know how many stars Alain Ducasse have? He holds 14 stars. Interestingly, at just the age of 50, Alain Ducasse had collected so many Micheline stars that he could form his own constellations.
Know More About Alain Ducasse:
Alain Ducasse is one of the most beloved chefs in the world. From the age of 16, he started getting experience as a chef in France. At this young age, he got the chance to supervise the Pavillon Landais restaurant in Soustons. Additionally, he also helped the honored, Chef Roger Verge, at the Moulin de Mougins. Here, he made the basis of his signature cooking style. For many years, Ducasse held the title of ‘Chef’ in many best and known restaurants in France. Consequently, his cooking skills became very famous.
In the year 1984, he was honored to receive a two-star rating in the red guide of Michelin.
Later, Ducasse acted as the Chef des Cuisines at Leo Louis XV in Monte Carlo, where he received a three-star rating of the red guide. From here onwards, Ducasse had that golden touch. Whenever he worked in a restaurant, he received praises from his guests as well as the critics. He is perhaps the only chef who has received the three Micheline stars for his own restaurants in three countries, all occurring at once. His name is now associated with many cookbooks, inns, cooking schools, and restaurants.
The Essentials Of His Cuisine:
We all know that each plate has its own story and the chef in every restaurant takes up the center stage. The cuisines of Alain Ducasse are one of the finest that you will ever get to taste. This is because, he mixes the rhythm of the time. He brings tradition and modernity together. This kind of cuisines need to be highly respected. Moreover, he always has these strong ties with his suppliers, the men and women with whom he shares his values to fulfill his mission as a cook.
His Responsible Cuisine:
Nature is an unlimited kind of inspiration in that it speaks the rhythms of the kitchen, farmers, fishermen, and breeders. It is only fair that we preserve the natural resources that we use as seasonal produce.