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In 2005, Alain Ducasse became the first chef to have 3 restaurants awarded with 3 Michelin stars at the same time. Both chef and creator, Alain Ducasse is, above all, an esthete, an artisan of living and eating well. Discover his history.
- Professions
Led by Alain Ducasse's vision, our eight Professions all...
- Contact
Le chocolat Alain Ducasse. Service client...
- Personal Data
PRIVACY POLICY MAISON DUCASSE PARIS Updated on 23/02/2024...
- Ducasse Manufacture
Everyday, Alain Ducasse's Manufacture de chocolat, located...
- Ducasse Reception
The Art of Caring for Every Last Detail. From the chic...
- Ducasse Hospitalite
In Provence, 2 country inns. Alain Ducasse discovered the...
- Join Us
Thanks to a strong international development, DUCASSE Paris...
- The House
Alain Ducasse becomes chef of Le Louis XV in Monaco, and two...
- Professions
Discover the world of Alain Ducasse, the multi-starred chef who offers a variety of cuisines and experiences in Paris and beyond. Explore his restaurants, schools, books, products and more.
Alain Ducasse (French: [alɛ̃ dykas]; born 13 September 1956) is a French-born Monégasque chef. He operates a number of restaurants including Alain Ducasse at The Dorchester which holds three stars (the top rating) in the Michelin Guide .
An experience full of emotions. Discover the experience. In the heart of Hôtel Le Meurice, in Paris, Alain Ducasse's gastronomic restaurant, awarded 2 Michelin Stars, casts a fresh look on haute cuisine.
Jul 4, 2019 · As one of the world’s most decorated chefs, Alain Ducasse is known for his forensic attention to detail – from thrice-ironed tablecloths to hand-picked decor and cutlery. But he has an unexpected weapon in his pursuit of perfection: he closely monitors social media to keep an eye on customer reviews of his culinary empire.
May 3, 2024 · May 3, 2024. 1413. 0. Alain Ducasse, renowned French chef and restaurateur, sat down for an in-depth interview with France Today Members and Federation of Alliances Francaises USA, sharing his insights on the evolution of the culinary world and his vision for the future.