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Season the rib eye steaks all over with salt and freshly ground pepper. Let the meat stand at room temperature for 30 minutes. In a large cast-iron skillet, heat the canola oil until shimmering.
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 .
French chef Alain Ducasse sat down with the Free Press to pass along some advice for Detroit-area chefs and restaurant owners.
Le Louis XV is Ducasse's flagship restaurant. It is located inside the Hôtel de Paris Monte-Carlo in Monte Carlo. [4] He opened the restaurant in May 1987, having been challenged by Prince Rainier III of Monaco and the Société des bains de mer de Monaco to win three Michelin stars there within four years, becoming the first hotel-based restaurant to win that level of the award.
Lauded by Alain Ducasse as "le plus grande confisieur du monde" (the greatest confectioner in the world), Assenza enhances the aromas of a season in Sicily, explores local and global ingredients, and plays around with culinary dogmas.
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La Cuisine à l'électricité with 150 recipes by Françoise Bernard, Hachette, 1967; Le Livre d'Or, Hachette 1985 ISBN 978-2-010-11123-5; Les recettes faciles de pâtisserie, Hachette, 1982; La Bonne Cuisine [6] de Catherine Vialard, Françoise Bernard et Alain Ducasse, 2002; Nouvelles recettes faciles, 2004, 2008
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