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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 .
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.
He chose Alain Ducasse to supervise the hotel's catering services and create a menu for the hotel's new restaurant Alain Ducasse. Ducasse obtained three Michelin stars at his Plaza Athénée restaurant in 2001. Additionally, Delahaye appointed pastry chef Christophe Michalak at La Galerie des Gobelins and Philippe Marc as chef of Le Relais ...
In 1977, the famed French chef Alain Ducasse worked as an assistant at the Moulin de Mougins, where he learned the Provençal cooking methods for which he later became renowned. In 2013, Sébastien Chambru left the restaurant. [3] Chef Erwan Louaisil has taken over the kitchen, and it is now operating under his expert guidance. [4]
The hotel was formerly the home of a 3 Michelin-starred restaurant, Alain Ducasse at Essex House. However, Ducasse closed the restaurant at Essex House in January 2007. [15] In early 2008, South Gate Restaurant and Bar opened in the hotel. [16]
French chef Alain Ducasse sat down with the Free Press to pass along some advice for Detroit-area chefs and restaurant owners.
The Dorchester has five restaurants: The Grill, Alain Ducasse, The Spatisserie, The Promenade, and China Tang, and three bars, two of which are in the last two restaurants. [44] Employing 90 full-time chefs, [ 60 ] the hotel has long had a reputation for its cuisine, and chefs such as Jean Baptiste Virlogeux , Eugene Kaufeler, Willi Elsener and ...
Since 2019, Le Jule Verne's cuisine has been led by chef Frédéric Anton, who succeeded Louis Grondard (1983), Alain Reix (1992) and Alain Ducasse (2007). [1] All these chefs were awarded a Michelin Guide star in the restaurant. [2] Louis Vaudable, who used to be the owner of Le Jules Verne, now owns Maxim's in the 8th arrondissement.