(From L) French chef Gerald Passedat, chef Alain Ducasse, host Christian Regouby, chef Alain Dutournier and chef Thierry Marx pose during the launch of a new label for 'quality restaurants' at the 'College culinaire de France' in Paris on April 8, 2013.
Sometimes when I find myself in a creative rut, I look to my cookbook collection. I more often than not go to the books that I bought when I started cooking, like Alfred Portale's 12 Seasons , Alain Ducasse's Grand Livre de Cuisine or even recent publications like anything from Stephane Raynaud. Sometimes just a glimpse at a picture can start the creative juices flowing, and get me back on track.
After 13 years of working under Alain Ducasse management … you get very detailed [over] time and more and more professional.
Juan Cuevas is the chef here, and he has trained under some of the great players in New York and Spain, like Daniel Boulud, Alain Ducasse and others. I just had the tasting menu recently and there was not a single dish I did not like. Cuevas says that everything he serves is locally sourced, which is something that’s very hard to do here in Puerto Rico.More quotes »
Around the web
15 minutes with... Chef Jeremy Biasiol
Chef Jeremy Biasiol speaks to us about working in a Michelin accredited restaurant, his start in culinary, working with Alain Ducasse and his signature cooking style. By Jay Chooi How does working with Michelin accredited restaurants change your career? 1:33 AM from Time Out kl Read more »
A cookery class at Alain Ducasse's house in Provence
"Furck, furck, furck. Furck zis; furck zat. It's not ze way to cook," says the diminutive French chef in front of me. In one fist he holds a limp, freshly skinned rabbit carcass. In the other a long, sharp knife. I'm not about to disagree. If there's one from Guardian Unlimited Read more »
Alain Ducasse Loves Lafayette’s Chicken and Carbone’s Theatrics
Ducasse checking in on the warm chicken salad at Benoit.Photo: Melissa Hom If there's anyone who can properly weigh in on New York's recent resurgence of French bistros, it's Alain Ducasse. The master of the cuisine is pleased with Calliope and Lafayette from New York Magazine Read more »
Maison Premiere's New Chef Lisa Giffen on Williamsburg Fine Dining and Frog Legs
Before venturing to New York, where she was "exposed to food that gave me the push to get a job in a kitchen," Lisa Giffen lived in LA, working for Sharpie. Post-permanent pen era, she spent her days in the kitchens of top restaurants like Daniel, Blue H from Paper Magazine Read more »
How Ebay worked with the FBI to put its top Affiliate Marketers in Prison
The knock at the door came at 7:03 a.m. Shawn Hogan, the CEO of a successful online marketing company called Digital Point Solutions, was sitting on his sofa. He didn't immediately answer the door. Then the key turned in the lock. Nine FBI agents entered from Hacker News Read more »