Grand Livre de Cuisine
in the culinary land-of-plenty of Southwestern France, mega-entrepreneur/chef
Ducasse has spent most of his life refining the culinary
arts. By the age of sixteen, he excelled at cooking, working
in such prestigious houses as Michel Guérard, Gaston
Lenôtre, Roger Vergé and Alain Chapel. In 1987,
The Société des Bains de Mer (S.B.M.) asked
Ducasse to manage the Le
Louis XV restaurant at the Hôtel de Paris in Monte-Carlo.
Three years later, Le Louis XV became to first hotel restaurant
to receive three Michelin stars: Ducasse was 33. Since 1990,
numerous restaurants have opened around the world in his
well-known name, including SPOON,
Food & Wine in Paris, Alain
Ducasse at the Essex House in New York City and Alain Ducasse at the Hôtel
Plaza Athénée in Paris.
these years of traveling and experimenting with cuisine,
Ducasse gathered thousands of recipes with the help of his
chefs, Jean-François Piège, Didier Elena,
Cerutti, Patrick Ogheard and Benoît Witz. Seven
hundred of these recipes comprise the first volume of the
Grand Livre de Cuisine d'Alain Ducasse.
encyclopedia, illustrated with 1,000 color photographs,
is organized around 100 “basic” ingredients.
From acacia to zucchini, they were selected to inspire professional
chefs, as well as experienced home cooks. We find the explanations
quite easy to follow, and we like the measurements being
given both in ounces and grams. What we also appreciate
are the "Finish & Presentation" instructions,
if you follow them, you will certainly get a round of applause
from your guests.
great thing about reading through this heavy book—over
ten pounds!—which deserves space in your library as
well as your kitchen, is that you’ll feel, with very
little experience, that you can actually succeed in recreating
Ducasse's cuisine at home.
sampling of venues from Ducasse's restaurant empire: