Tag Archives: Alain Ducasse

Chef Alain Ducasse to open a new restaurant in Paris

Holding 18 Michelin stars is already considered quite a feat, but it looks like French chef Alain Ducasse is looking to add more to his collection. Earlier this week, Ducasse announced plans to open a new restaurant at the end of September. Having worked at over 20 restaurants around the world, it seems like Ducasse is now going back to the place where he started: France.

The city of romance is where Ducasse has decided to launch Spoon, a revival of one of his former restaurant concepts, Spoon Food & Wines. The latter was launched as a fusion restaurant in 1998 where guests could mix and match sauces and sides for their internationally-sourced main courses. The unique concept soon grew popular, popping up in other countries such as Hong Kong, Mauritius, New York and Tokyo.

20 years later, the French chef has decided to bring the concept back with Spoon, which will likewise serve global cuisine. The new selection, however, takes inspiration from Ducasse’s recent two-year globetrotting adventures across cities such as London, New York, Hong Kong, Beijing, Rio de Janeiro, Tokyo, Kyoto and Manila.

Spoon’s new menu will reflect Ducasse’s travel discoveries and feature delicacies such as spicy duck from China, meatless chilli from Mexico and mango ‘brulée’ with avocado and coriander from Brazil.

You can even get a behind-the-scenes look at exactly how these meals were conjured in an upcoming documentary by filmmaker Gilles de Maistre, who faithfully captured Ducasse’s country-hopping journey on film. “La Quete d’Alain Ducasse” (which translates to The Quest of Alain Ducasse) hits French cinemas on 11 October.

Michelin Cuisine at International Space Station

This dining adventure is out of this world – literally. Rookie French astronaut Thomas Pesquet, 38, will be lifting off from the Baikonur cosmodrome to the International Space Station (ISS). He will be accompanied by fellow US and Russian astronauts, Peggy Whitson and Oleg Novitsky respectively.

To celebrate Pesquet’s first journey into space, he will be bringing along some haute cuisine with him, courtesy of acclaimed French chefs Alain Ducasse and Thierry Marx. The Michelin-starred dishes to be brought to the ISS include truffled foie gras and duck breast confit. Just the thought of how this will work in a zero-G environment is fascinating.

“We will have food prepared by a Michelin-starred chef at the station. We have food for the big feasts: for Christmas, New Year’s and birthdays. We’ll have two birthdays, mine and Peggy’s,” said Pesquet, who trained for seven years for this inaugural flight of his.

Launches to the International Space Station are currently only operated by Russia, with its Soyuz rocket located at the Baikonur cosmodrome spaceport at Kazakhstan.

The trio are set to take off at 2:20 am local time Friday (2020 GMT Thursday) and dock at the ISS on November 19th at 2201 GMT.

The upcoming trip will be the third for 56-year-old Whitson, who holds the record for time in space for a female. She will assume command of the ISS after March 2017. Novitsky, 45, is going to the station for the second time.

Whitson, NASA’s most experienced female astronaut, said the fancy French food will certainly be welcome.

“I think the thing that I find the most challenging about space flights is the lack of variety of the food,” said the US astronaut, who will command the ISS for the second time after becoming its first female commander back in 2007.

But above all she stressed the international cooperation embodied by the ISS. “I think quite the most important thing about it (ISS), it’s the demonstration of what people can do together,” she said.

Novitsky agreed. “The ISS is both a home and a place of work. It’s also a place for friendship, for showing to the world that we can work together and have good relationships,” he said.

The launch of the international trio had been postponed by two days and follows closely in the footsteps of a previous launch in October of Russians Andrei Borisenko and Sergei Ryzhikov and American Shane Kimbrough.

That blast-off was pushed back by nearly a month due to technical issues.

Pesquet, who is the first French national to be sent to the ISS by the European Space Agency since 2008, said he still “can’t believe” he’s going to be en route to the space station soon.

“I need to be seated in the cockpit and feel the vibrations of the launch,” he said.

Technical mishaps have complicated plans to extend the periods during which the ISS is fully staffed with six astronauts.

The space laboratory has been orbiting Earth at about 28,000 kilometers per hour (17,000 miles per hour) since 1998.

Space travel has been one of the few areas of international cooperation between Russia and the West that has not been wrecked by the Ukraine crisis.

Fat Duck Awarded Three Michelin Stars

Fat Duck Awarded Three Michelin Stars

The portly duck is back in action in London and reclaims its ranking in the 2017 edition of the Michelin Guide to Great Britain and Ireland. We are of course talking about the famous Fat Duck restaurant by British chef Heston Blumenthal.

Having missed out on the previous year’s rating due to the renovation of his eatery, Blumenthal has now ensured that Fat Duck in Bray, west London, has retained its three-star rating. During its brief hiatus from London, the chef relocated the eatery to Melbourne, Australia; which in turn inspired the six-month pop-up Down Under.

Re-opening to much fanfare in fall 2015, the chef unveiled a new concept that was based on a multi-sensory menu inspired by his childhood. One innovation that seemed to catch the attention of the Michelin’s inspectors was the ticketing system that allowed foodies to reserve a table. This system has now become a trend, thanks to The Fat Duck. “Our inspectors had many meals here during the course of the year and found the restaurant invigorated, rejuvenated and unquestionably worthy of being re-awarded our highest accolade,” said Rebecca Burr, the Michelin Guide’s Great Britain and Ireland editor.

Other restaurants that were awarded three-star ratings include Gordon Ramsay, Alain Ducasse at the Dorchester and The Waterside Inn. Raby Hunt by chef James Close, was awarded a two-star rating while 17 new restaurants were included in the one-star category this year. Alongside the accolades for the restaurants and eateries, the firm also gave out new Michelin awards that honored outstanding personnel in the hotel and restaurant sector. Chef Clare Smyth, who previously helmed the Gordon Ramsay restaurant, won the Michelin Female Chef Award and is set to open her own establishment. The team from Peel’s restaurant at Hampton Manor was awarded the Michelin Welcome and Service Award.

Fat Duck Awarded Three Michelin Stars

Heston Blumenthal was one of the iconic chefs of 2015. © AFP PHOTO/BEN STANSALL

Jean-Georges Vongerichten

Chef Vongerichten Opening Vegetarian Restaurant

Jean-Gorges Vongerichten will be setting up a new restaurant in New York City come September. Aimed at being a vegetarian restaurant, named abcV, the chef will feature ingredients such as cabbage, mushrooms and beets as the highlights in dishes.

Rather than replacing meat with vegetables, such as with a vegetarian burger, the French chef is taking up the challenge to serve vegetable centric options for diners. The concept of a vegetable centric eatery is a first for New York. While the full menu has yet to be released, he did tease a few dishes such as sauerkraut, buckwheat crêpes, dosas and congee.

His latest venture is in response to the increasing popularity of vegetarian and vegan restaurants that cater to hose who are health and environmentally conscious. The new restaurant is Vongerichten’s third collaboration with furniture and design store ABC Carpet & Home. It is a follow up to ABC Kitchen and ABC Cocina.

Vongerichten is now following in the footsteps of other chefs such as Alain Passard, Alain Ducasse and René Redzepi. Michelin-star chef Passard first removed red meat from the menu of L’Arpège following the mad cow disease 10 years ago while Ducasse replaced the red meat with cereals and vegetables in 2014. This spring, Denmark’s most famous chef René Redzepi announced plans to turn his next restaurant into a part-time vegetarian eatery.

Luxuo AFP Italian chef Massimo Bottura © AFP PHOTO / YASUYOSHI CHIBA

Top Chefs Cook for Rio Olympics Soup Kitchen

The world’s best chefs – really the top names in the business – are pitching in to make the Rio Olympics more enjoyable for people who need the Olympic spirit most. Alain Ducasse, Joan Roca and Massimo Bottura, among others, will be turning leftover scraps from the Olympic Village into nutritious meals for the homeless in Rio.

The challenge marks a big departure from the kinds of ingredients and conditions the chefs – many of whom hold Michelin stars – are used to. Instead of truffles and caviar, they’ll be tasked with turning surplus foods, gone uneaten by athletes, into 5,000 meals for the homeless in the Lapa neighborhood of Rio de Janeiro.

Organized by Italian chef Massimo Bottura, whose Modena restaurant Osteria Francescana topped the World’s 50 Best Restaurants ranking this year, the soup kitchen RefettoRio is modeled after Bottura’s community kitchen first launched at Expo Milano last year.

At Refettorio Ambrosiano, 65 of Bottura’s famous chef friends answered his call to help turn food waste from the Expo Milan pavilions into edible meals for the homeless out of an abandoned theater.

Through the five months of the expo, chefs such as Mario Batali, Ducasse, Gaston Acurio and René Redzepi used their kitchen wizardry to transform 15 tons of food scraps like potato peels and stale bread into 10,000 meals.

The Rio outpost is mounted in partnership with Brazilian non-profit organization Gastromotiva and Bottura’s non-profit group Food for Soul.

All 5,000 meals served during the Games will feature three courses, beginning with an antipasto or pasta, main course and dessert. RefettoRio will likewise live on beyond the Olympic Games, with food sourced from various suppliers including surplus, unsold produce from local grocery stores.

RefettoRio launched August 9.

Luxuo AFP Italian chef Massimo Bottura © AFP PHOTO / YASUYOSHI CHIBA

Focus: Chef Massimo Bottura, Osteria Francescana

The man behind Osteria Francescana in Modena, Italy creates world class wonders and serves them up with a dash of humor. His father wanted him to become a lawyer, and he nearly did.

But Massimo Bottura’s obsession with cooking instead has paid off: his restaurant may have put the noses of conservative Italian chefs out of joint, but it now boasts the title “best in the world”.

Set in the heart of Modena in northern Italy, the Osteria already boasted three Michelin stars before it snapped up first prize at the World’s 50 Best Restaurants Awards in June thanks to a creative cuisine that reinvents Italian traditional dishes.

Winning was a “very emotional” experience, Bottura told AFP, though he said one of the main differences between first and second place on the prestigious list was “the number of interviews” he is now asked to give.

With its blue-grey walls, taupe carpet, artworks on the walls and photographs of the singer Edith Piaf, there are just 12 tables and most diners come for the tasting menu, with its 220 euro ($245) price tag.

The fare may be world class but this osteria does not take itself too seriously. A wax sculpture of a security guard by American artist Duane Hanson startles diners at the front entrance. The levity continues once seated.

Dish names include “An eel swimming up the Po River” and “Yellow is bello”. Bespectacled Bottura, 53, worked on one of his signature creations, “Memory of a mortadella sandwich”, for four years.

Follow your Palate

“I rely on my past, but I look at it critically and without nostalgia, because I want to bring the best of the past into the future,” he says.

He says he has always “sought to look at the world from under the table, with the eyes of a child stealing the pasta his grandmother” is making from scratch.

The kitchen — and the table he hid under while his grandmother fought off his quick-fingered brothers with a rolling pin — became “my safety place”.

When he was 23-years old Bottura, who was famous for rustling up culinary delights for his friends, dropped his law studies to open a Trattoria in Campazzo, in the countryside around Modena in the Po River Valley.

On his days off, he would study with French chef Georges Cogny, who had a restaurant two hours away.

“He said to me: ‘always follow your palate, because you have a great palate which will make Modena known around the world'”.

Two years and an interlude in New York later, it was another Frenchman that changed his destiny, Alain Ducasse.

After the Provencal food guru came to Bottura’s Trattoria, the Italian ended up going to work for him in Monte Carlo for a time.

Ducasse had a huge influence on him: “He taught me to be obsessed: obsessed with quality ingredients, obsessed with detail”.

Back in Modena in 1995, he opened the Osteria Francescana. Never satisfied, he jumped at the chance five years later to learn from another great master, Spanish giant Ferran Adria.

Adria taught Bottura the “freedom to be creative”, to think that “a sardine can be worth as much as a lobster, but it all depends on whose hands it is in.”

Mouthfuls of Passion

Bottura begins with local products and messes around with traditional recipes, drawing for inspiration on everything from his childhood kitchen to poetry, art and music, “compressing my passions into mouthfuls”.

His philosophy and creations at first perplexed and even angered Italy’s culinary old guard.

“It’s ironic isn’t it? Ten years ago they wanted to string me up in the main square because I ‘destroyed’ our grandmothers’ recipes”.

With the world prize in the bag, Bottura turns his mind back to his social projects, particularly his war on food waste.

His next big gig will see him set up a caffetteria in Rio which will transform leftover food from the Olympic Games Village into free meals for the poor living in the Brazilian city’s favelas.

Everything the excitable chef does comes with the support of his American wife Lara Gilmore, who left New York for him and gave the ok for his Spanish adventure even though she was pregnant at the time.

“I fell in love with Massimo’s kitchen before actually falling in love with him,” she says.

“He really got me with his creamy velvet artichoke soup”.

Joel Robuchon Opening New York Restaurant

In the culinary world, the return of Joel Robuchon to New York is something many are looking forward to. The chef will be opening his new fine dining restaurant in a condominium tower that is currently under construction in midtown Manhattan at 100 East 53rd Street.

Spread across two floors, the restaurant is the decorated chef’s first foray in the Big Apple after a four-year absence. The 150,000 square-foot space will feature a French marketplace and bakery on the first floor while the restaurant will occupy the second floor. The floor plan is reminiscent of Thomas Keller whose Michelin-starred restaurant Per Se at the Time Warner Center also features a bakery in a similar layout.

The restaurant will be designed by French architect Joseph Dirand who has been responsible for designing several boutiques for luxury brands around the world. The comeback will see the chef compete in an already crowded scene with competitors such as Alain Ducasse, Eric Ripert, Keller and Daniel Boulud. Bould currently runs the upscale eat-in and take-out market called Epicerie Boulud. Located at Lincon Center it is one of the eight restaurants, bars and cafes by Boulud within New York, and serves fresh baked goods, as well as gourmet French Food.

Alain Ducasse Opens ‘Ore’ Versailles Palace

As one of most famous Michelin-starred French top chefs, Alain Ducasse has been slowly growing his gastronomic empire within, as well as outside, France. He’s already set up establishments in places such as Japan and the USA. Recently the chef opened a new brasserie in the Les Halles shopping mall back in April. Now, he’s aiming to set up a contemporary café at the Palace of Versailles – opening between July 20 and September 20. This eatery, entitled Ore, will provide quick bites and gourmet pastries for the public.

The name itself is derived from the Latin term for mouth – emphasizing how integral enjoying the pleasures of food are to the French Spirit. The location of the restaurant is especially fitting, given how important to the whole culture the Palace is. Ore will be situated on the first floor of the Pavilion Dufour, and offer dinners extensive views over the wide beauty of the Royal Courtyard.

Coupled with that view of the outside, the interior has also been extensively tailored to provide a good atmosphere for eating. It’s been designed by architects Dominique Perrault and Frédéric Didier (the head architect of the Palace of Versailles) and aims to mix modernity along with a respect for the past.

“Versailles is a dream that impassions and fascinates. It is a privilege to bring forth my modest contribution to the contemporary history of the Palace” Ducasse commented. Indeed, the spirit of the Palace will also be revitalized through the hosting of private events and dinners after regular service. All this is reminiscent of the great feasts and grand banquets held during the time of Louis XIV.

The Palace of Versailles has been steadily growing in its stature as one of the most exciting spots to visit in France. On the art front, it has enjoyed modern art pieces by names like Olafur Eliasson and Anish Kapoor. Now, with Ducasse bringing his gastronomic gifts as well, its reputation will only increase from there.

You can check out Ore’s website over here.

Celebrity Chef Guy Savoy, Alessi Create Tableware

Simplicity is the key to the new set of tableware cooked up between French Michelin-starred Chef Guy Savoy and Designer Bruno Moretti for Italian kitchenware design firm Alessi. Entitled the “Human Collection”, the whole set consists of a salad bowl in two different sizes, a pair of salad servers, as well as a cutlery set for amuse-bouches and desserts, all manufactured for a subtle aesthetic effect by playing with the shine and bend of the material.

Alessi-Guy-Savoy-Human3

 

Diners at Guy Savoy’s restaurant at the Monnaie de Paris can view the collection in action, where the chef will be making use of them of course. The mirrored surface of the plates reflect and disperse the image of any dishes placed upon it, creating a lively multiplicity for the eye. The thinness of the elongated cutlery makes for a dainty effect.

Alessi-Guy-Savoy-Human2

Guy Savoy received his three stars in 2002, and this status was reaffirmed in Michelin’s latest guide. This isn’t the first time Alessi has worked with such a high profile chef. In fact, they’ve been collaborating with such names since the 1970s. Another renowned French chef they worked with was Alain Ducasse, who teamed with the designer Patrick Jouin to create the brand’s “Pasta Pot”.

You can check out Alessi’s products over at their website.

Vege Might: Chef Alain Passard Earns Lifetime Award

Going vegetarian would probably be easier if we all had the cooking skills of Alain Passard. The French chef surprised the world back in 2001 when he turned away from red meat in view of the mad cow disease crisis – despite being famous as a maître rotisseur (roast chef). Now, coinciding with the 30th anniversary of his Michelin-starred restaurant Arpège, the organizers of the World’s 50 Best Restaurant have decided to award him the 2016 Lifetime Achievement Award for his dedication.

Nothing feels more royal on the plate than a slab of steak unless you walk into Arpège, where Passard has done up humble vegetables like beets, turnips, carrots, and fennel with such expertise that they can easily take their weight in the culinary spotlight. Beets are given the sushi treatment, crème brulée is reinvented using garlic, and spinach perfumed with a hazelnut butter. His influence has even spread down to other chefs like Alain Ducasse and René Redzepi – both focusing their menu to accommodate a more vegetarian slant. Of course, Arpège still serves fish and poultry aside for its gastronomic wizardry with vegetables.

sophierolland_f.aca63142750.h0

A plus for having plant-based cuisine is the ability to access the ingredients first-hand yourself. In order to ensure the finest crop, Passard sources his veggies from one of three organic gardens that he owns within a 200km radius. He commented in a statement: “The most beautiful cookbook is dictated by nature, and we are merely the spokesmen inspired by that”.

Passard joins Paul Bocuse, Alain Ducasse, Joel Robuchon, Juan Mari Arzak, Alice Waters, Daniel Boulud and Thomas Keller in the canon of World’s 50 Best Restaurants Lifetime Achievement winners. The winners themselves will be announced this June 13 in New York City.

Michel Bras Toya Tops OAD Restaurant List

The Opinionated About Dining guide collates the reviews and opinions of an international community of critics and compiles their scores through an algorithm to create rankings. With this year’s “Classical & Heritage” restaurants list out, it seems that French cuisine remains strong, with Michel Bras Toya, Troisgros, and Alain Ducasse – Louis XV holding the top spots on the list. A testament to the status the country enjoys as the cornerstone of modern gastronomy.

The criteria for this list, in particular, is chefs who master traditional cuisine to perfection, continuing their cultural heritage with gastronomic finesse. Michel Bras Toya, located in Japan’s Windsor Hotel Toya, is based off the original Michelin-starred chef’s restaurant back in France. Troisgros, on the other hand, is run by Michel Troisgros, who represents the third generation of the established restaurateur family. Ducasse, of course, is the Michelin-starred chef that has establishments in places as diverse as UK, USA, and Japan. All three fit perfectly in flying the flag of their country’s heritage.

Beyond that, 15 other French chefs hold a place in the top 50. Names include Pierre Gagnaire, Marc Haeberlin, Joël Robuchon and Bernard Pacaud. Nadia Santini, the female chef from Italy who picked up the Veuve Clicquot World’s Best Female chef award in 2013, comes in as the highest non-French name on the list, in sixth place.

Having a foundation in recipes from the past, while innovating and those and forging ahead into the future, is probably one of the most important things to be able to do as a chef. The rich history of French cuisine has long carried its chefs far as one of the most enduring in the world.

You can check out the full list over at OAD’s website here.

Chef Alain Ducasse Opens Paris Brasserie

With establishments in the UK, USA and Japan, along with many more in France itself, Alain Ducasse may be one of the most established Michelin-star chefs in the world. His latest venture, brings him to the revamped Les Halles area of Paris. The new brasserie named Champeaux is situated in the Les Halles shopping mall and is set to provide diners with traditional brasserie fare, but with a modern twist.

The Les Halles area has a vivid history in French culture, being the setting of a book by famous naturalist writer Emile Zola entitled “The Belly of Paris” (Le Ventre de Paris). An extensive renovation project for the Les Halles mall and transport hub was undertaken in the past six years – its latest development being the new canopy-style roof. Ducasse knows the history all too well, and pays homage to the location in his restaurant name, which was once given to the locality where Louis VI ordered the building of Les Halles.

The restaurant will serve hungry diners from 8am to midnight, or 1am on Saturday. The space seats 180, and is defined by industrial effects and furnishings, with a large electronic billboard to boot, featuring nuggets of information on the dishes of the day amongst others. Besides food, Champeaux also aims to have special cocktails, served up by the mixologist Marjolaiine Arpin.

Soufflés will be the restaurant’s signature dish, along with sweet and savory options of traditional brasserie fare such as deviled eggs, croque-monsieur hot cheese and ham sandwiches, French onion soup cooked without the gratin top, a lighter take on pâté en croute, and spatchcock-style lemon chicken. Dishes will be accompanied with ingredients dear to Ducasse, such as spelt, spices and condiments. Starters and desserts are priced from €6 (approx. $6.85), with dishes of the day at €22 (approx. $25) and à la carte options from around €50 (approx. $57).

With Champeaux, Ducasse has created a space to satisfy the appetite of the neighborhood’s young clientele, as well as business people and tourists. You can find out more about the brasserie at Ducasse’s website.

Ducasse, Le Aquer Awarded Third Michelin Stars

The Michelin inspectors have unveiled the recipients of the much-coveted third star. This year, the Michelin Guide to the finest cuisine in France awarded none other than Alain Ducasse for his restaurant at the Plaza Athénée and Christian Le Aquer of Le Cinq.

With his ‘natural’ style of cuisine Alain Ducasse’s restaurant broke the norms and codes of Parisian fine dining with his choice of removing meat from the menu. Ducasse, also the head chef of Louis XV in Monaco, chose instead to craft a new menu based solely on fish, vegetables and grains. With Romain Meder at the wheel and designed by Patrick Jouin, the Plaza Athénée accepts the third star after having missed out in 2015.

Both of this year’s new three-star restaurants are found in Paris’s “triangle d’or” – or golden triangle – a chic part of the 8th arrondissement taking in the Champs-Elysées. A stone’s throw from the red awnings of the Plaza Athénée on Avenue Montaigne, restaurateurs at the Four Seasons Georges V hotel were also holding their breath waiting for the 2016 Michelin Red Guide results. Hired to take over the kitchen at Le Cinq in October 2014, Christian Le Squer had made no secret of his goal to attain a three-star rating. The chef, a native of France’s Brittany region, had become accustomed to three-star status in his 12 years heading up the kitchen at the Pavillon Ledoyen in Paris.

Joël Robuchon and businessman Bernard Magrez, opened La Grande Maison in Bordeaux too late at the end of 2014 to be inspected by Michelin for 2015. And in this year’s edition the world’s most starred chef got a ranking of two stars for the location.

Jean-François Piège impressed inspectors with his Grand Restaurant, which opened in Paris last September. Piège, a jury member from the French version of TV cooking contest Top Chef, gets two stars from the outset.

While the Michelin Guide shines the spotlight on Paris, Bordeaux has got the culinary world talking this year too, as Scottish chef Gordon Ramsay – freshly arrived at the Pressoir d’Argent gastronomic restaurant at the Grand Hôtel — got one star in the 2016 honors.

The Michelin Guide 2016 awarded 54 new stars for its 2016 edition, due out on February 5, in an ambiance overshadowed by the death of the renowned Franco-Swiss chef Benoît Violier.

MIX IN LAS VEGAS

Alain Ducasse opens new restaurant in Las Vegas

MIX IN LAS VEGAS

Star chef Alain Ducasse’s new Las Vegas restaurant has been given an opening date.

The chef’s “MixRestaurant” and “MixLounge” at the Delano will be officially closing its doors on June 1 to make way for his “Rivea” dining concept, set to open to the public in October, reports Las Vegas Eater.

ALAIN DUCASSE TO SEND FRENCH FOOD TO SPACE

“Rivea” is a Mediterranean-inspired restaurant which currently exists in Saint Tropez and London.

It will be the latest addition to the famous chef’s extensive portfolio of eateries, which includes “Alain Ducasse at The Dorchester” in London, “Benoit Tokyo” in Paris and “Benoit” in New York, among others.

Christmas cake for Ducasse

Karl Lagerfeld creates Christmas cake for Alain Ducasse

Christmas cake for Ducasse

Chef ’s Tokyo-based eatery Beige has tapped Karl Lagerfeld to design a one-of-a kind Christmas cake for its 10th anniversary.

The creative director of Chanel, Lagerfeld chose to recreate an iconic lipstick shape combining rich flavors of caramel and dark chocolate.

STORY: ALAIN DUCASSE TO SEND FRENCH FOOD TO SPACE

Lagerfeld’s vision will become a reality in the capable hands of head pastry chef Julien Kientzler, who will take care to add the designer’s personal final touch: the interlocking Cs Chanel logo.

The limited edition pastry will be presented in an exclusive box featuring a sketch by Lagerfeld with only 100 cakes to be sold.

A representative indicated that at this point there are no plans in place to make the product available in Europe.

Anne-Sophie Pic,

French chefs on the New York dining scene

Anne-Sophie Pic, the only female French chef to achieve a three-star Michelin rating, plans to open a new restaurant in New York in 2015.

Anne-Sophie Pic,

She is far from the first French chef to pursue the American dream in the Big Apple, and many of her predecessors have seen their efforts pay off in star ratings and high praise from critics. Here is a round-up of some of the top French chefs on the New York gastronomy scene.

Daniel Boulud

daniel boulud

Though the latest Michelin New York guide took away his restaurant’s third star, earned in 2009, Boulud remains among the leading representatives of French cuisine in the city. In addition to coordinating the cuisine at his flagship restaurant, Daniel, he owns 7 other establishments in New York, including Café Boulud and Epicerie Boulud, an eat-in and take-out market.

Jean-Georges Vongerichten

Jean-Georges Vongerichten

The Alsatian chef oversees a true gastronomic empire, including no less than 11 eateries in New York. The most prestigious among them, Jean-Georges, boasts a three-star Michelin rating.

Eric Ripert

Eric Ripert

Another three-star restaurant in the Michelin guide is the Bernardin, headed by Ripert. A native of Antibes, the chef cut his teeth at the famous Parisian restaurant La Tour d’Argent and has worked with Joël Robuchon, among others.

DON’T MISS: ERIC RIPERT HAS HIS OWN LINE OF CAVIAR

Alain Ducasse

French chef Alain Ducasse

In New York, the “godfather of French gastronomy” owns the Benoit, a sister restaurant to the Parisian eatery of the same name. The menu offers high-end French bistrot cuisine.

SEE ALSO: ALAIN DUCASSE TO SEND FRENCH FOOD TO SPACE

Laurent Tourondel

Chef Laurent Tourondel

Named Restaurateur of the Year by Bon Appétit magazine in October 2007, Tourondel heads up four eateries in New York, including the Brasserie Ruhlmann on Rockefeller Plaza.

Gabriel Kreuther

Gabriel Kreuther

A native of Alsace, Kreuther was the lead chef at The Modern, listed with two stars in the Michelin guide, before leaving at the start of this year. According to Ny.eater.com, he will soon open a new restaurant in the Big Apple near Bryant Park.

restaurant Jules Vernes Eiffel tower

Eiffel Tower restaurant celebrates 30th anniversary

French chef Alain Ducasse has created a 9-course menu to fete the 30th anniversary of his restaurant Le Jules Verne at the Eiffel Tower, with each course paying homage to his restaurant’s namesake.

On Thursday, January 30, Le Jules Verne will host an anniversary dinner that will take guests on a culinary journey through Vernes’ literary works. Dinner is a cool €550 a person.

restaurant Jules Vernes Eiffel tower

A starter of sea urchin, for instance, will be paired with a 1996 Dom Perignon to invoke “Twenty Thousand Leagues Under the Sea.”

A dish of scallops, cauliflower, gold caviar and gelée will be served to represent “The Mysterious Island,” while “North against South” will be plated using truffled Brie cheese from Meaux, served with an herb salad. The restaurant is located on the second floor of the tower at 125 meters above ground.

Thanksgiving ISS

Alain Ducasse to Send French Food to Space

Next summer, astronauts aboard the International Space Station will tuck into meals like lobster and celeriac puree, duck confit with capers and chocolate cake prepared by French chef Alain Ducasse.

Thanksgiving ISS

Instead of freeze-dried soups, vegetables and meats, space travelers will fete special occasions such as team changeovers and space walks with a fine dining meal developed by the French chef tita.

The final menu was decided upon by the astronauts themselves who selected 25 dishes including French lobster served with celeriac puree, organic quinoa with seaweed; duck confit garnished with capers, and a chocolate cake.

Some of the meals will be consumed on terra firma during the astronauts’ training, while others will be sent on the next space mission in June of next year.

Ducasse also enlisted French paté and canning company Hénaff to package the 2,000 meals which will be served in sterilized, ultra-light aluminum boxes.

ducasse

Alain Ducasse is the New Chef of Le Meurice

restaurant Le Meurice

Globally acclaimed chef Alain Ducasse is taking over management of the kitchens at Le Meurice hotel in Paris, part of the Dorchester Collection of hotels.

Starting in September, Ducasse will begin re-imagining the property’s Restaurant Le Meurice, which has three Michelin stars, and Restaurant Le Dalí.

Ducasse has already revamped two other Dorchester Collection hotels: the Plaza Athénée in Paris and The Dorchester in London. The Plaza Athénée has since closed for restoration.

Ducasse commented, “I am honoured that Franka Holtmann, general manager of Le Meurice, with the support of François Delahaye, chief operating officer of Dorchester Collection, has asked me to join Le Meurice. French cuisine has a major place, a role and an impact in the world today. I am pleased to contribute to its success in the two finest locations in Paris: Hotel Plaza Athénée and Le Meurice.”

Alain Ducasse opens a chocolate boutique in Paris

Alain Ducasse le chocolat

Alain Ducasse has thrown his chef’s hat into the increasingly saturated Parisian chocolate scene with a bean-to-chocolate store that will open this week.

Set in the heart of Bastille inside what was formerly a garage, Le Chocolat Alain Ducasse is the culmination of a 30-year-old dream for the Michelin-starred chef who put chocolatier Nicholas Berger in charge of the boutique.

The premise? A bean-to-bar chocolate shop, where cacao beans will be roasted on-site before being melted, tempered and handcrafted into bonbons, bars, pralines and ganaches.

Cacao beans are sourced from countries as diverse as Madagascar, Peru, Trinidad, Venezuela, and Vietnam, while ganaches and bonbons are flavored with everything from lime, blackcurrant, mint, prune-Armagnac, coconut-passion fruit, vanilla, coffee and lemon-tea. Other ingredients used include peanuts, pistachios, hazelnuts and dried fruit such as orange, ginger and raisins.

Concrete brick walls, and vintage antique shop finds such as steel gates which once guarded the former Bank of France lend the space an industrial feel, in tandem with the boutique’s bean-to-bar concept.

Meanwhile, Ducasse opens his chocolate boutique a few months after luxury tea house Ladurée threw open the doors to their first shop dedicated to chocolate.

 Nicholas Berger