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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 .
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.
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]
French chef Alain Ducasse sat down with the Free Press to pass along some advice for Detroit-area chefs and restaurant owners.
At the age of 18, he joined Alain Ducasse at his restaurant La Terrasse in Juan-les-Pins.In 1986, he followed Alain Ducasse in Monaco to open the restaurant L'Horloge.After that, Jean-Louis Nomicos spent a year and a half as a sous-chef at the Vistaero Palace hotel in Roquebrune-Cap-Martin.
How To Make My 5-Ingredient Crab Pasta. For 2 servings as an entrée or 4 as part of a larger meal, you’ll need: 1 medium lemon. 1 tablespoon salt, plus more for seasoning
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.
Try the French cooking technique of making a bouquet garni. It's the key to adding flavor to soups and stews. Plus, it's so easy with just cheesecloth or twine!