Alain Ducasse doesn’t need any introduction. He is considered to be one of the world’s greatest culinary artists and is only one of two chefs to have held 21 Michelin stars in his career. He was also the first chef to have three Michelin star restaurants in three different cities.
He has inspired the cuisine of many of today’s contemporary chefs and his books on cooking and desserts and pastries are considered to be reference books.
Recently, he reopened the restaurant Alain Ducasse au Plaza Athénée after several months of refurbishment of the hotel.
His newest creation tells a very personal and radical story and as he himself says in the above video.
He does not know whether this this should be considered as today’s cuisine or tomorrow’s cuisine. But he is building on the work he began more than 25 years ago and presents cuisine in its simplest form inspired by a trio of ingredients: fish (from sustainable fishing), vegetables and cereals.
He says this cuisine is healthier and more natural, it is more respectful to the planet and is a reinterpretation of Haute Cuisine by working to bring out the best of the produce that he is using. At the restaurant, he is also reinventing what a high-end restaurant should look like by removing table clothes for example. The interior of the restaurant was designed by Patrick Join and Sanjit Manku.
If you have 15 minutes to spare, sit down, relax and watch Alain Ducasse and his suppliers tell this amazing story of “naturalite”.