Alain Ducasse

Chef
Alain Ducasse

New York

About Alain Ducasse

Alain Ducasse is a chef with – decades in the business, several restaurants under his belt, and an eponymous restaurant group with its hand in everything from actual restaurant operations to consultancy to cooking schools and beyond, he is a verifiable culinary force. However, he hasn’t lost sight of his chef’s core values—after all, they’re a huge part of what carried him this far. “Each good product, grown with love and respect, in its distinctive land, has an incomparable flavour,” he says. “Without which, a chef is nothing.”

My Venues

Accolades

  • 19 total stars
    Michelin Guide
  • First chef to earn three Michelin stars for three Michelin stars
    for three different restaurants in Monaco, Paris and London
  • Author
    Grand Livre De Cuisine: Alain Ducasse's Culinary Encyclopedia
  • ChefsFeed Winner
    One of the Best Things to Eat in NYC

Where I Go Out

At My Venues

Baba with Kougelhof, rhum
$$$, French, Casino Boulingrins
"Savez-vous qui a créé le Baba ? Le beau-père de Louis XV en versant du vin sur un Kougelhof trop sec ! Aujourd’hui au Rhum, c’est LE dessert du Louis XV – Alain Ducasse à l’Hôtel de Paris. // Do you know who created the Baba? Louis XV’s father-in-law by pouring wine onto a dry Kougelhof… Today with Rhum, is it THE dessert at the Louis XV – Alain Ducasse à l’Hôtel de Paris. #DucasseParis"
At my venues
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Gamberoni from San Remo: rock fish gelée, sturgeon caviar
$$$, French, Casino Boulingrins
"Après Pâques, nous avons trouvé des œufs... D'esturgeon ! Le chef Dominique Lory au Louis XV - Alain Ducasse à l'Hôtel de Paris, vous propose de déguster les Gamberoni de San Remo, délicate gelée de poisson de roche, caviar. /// After Easter, we discovered another kind of eggs... Sturgeon! Chef Dominique Lory from Le Louis XV - Alain Ducasse à l'Hôtel de Paris, suggests the Gamberoni from San Remo, rock fish gelée, caviar. #alainducasse"
At my venues
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