Respect to products Although the preparation of each dish at Ducasse central market austin is a ver

Probably not have a chef who can be compared with Alain Ducasse. Or more precisely with Ducasse central market austin empire, as indeed it is a vast scale. Behind the name of Alain Ducasse has twenty restaurants scattered throughout the world, more than 500 employees, one of the most prestigious culinary schools, both professionals and amateur gourmet whole publishing culinary books, which have become a bible for many boss -gotvachi. The slide may continue yet, but not without central market austin nails in the program: Alain Ducasse is the only chef in the world with three three-star restaurants. For Ducasse can only speak as a chef because he is both head of a large enterprise, the head of a huge team of people and talent-spotter. And this is no accident, as perfectionism is all around him. Even before the famous culinary guide "Michelin" to step on American soil at the end of 2005, the restaurant Alain Ducasse in New York, Essex house, was awarded the highest marks from local critics. In 1990 Le Louis XV in the Hotel de Paris, Monaco, became the first hotel restaurant with three stars from the "Michelin", and in 2001, only five months after its opening, the restaurant central market austin of Ducasse at the elegant Parisian central market austin hotel Plaza Athénée was awarded three stars. Since, however, culinary perfection is not limited solely to the world of luxury, the name Ducasse connected Parisian bistro Aux Lyonnais restaurant and bar Iparla in the Basque central market austin Country. Besides central market austin being a restaurateur Alain Ducasse is valuable because of its management capabilities, combined with exquisite taste and seven years guided the luxury hotel chain Chateaux & Hotels de France. central market austin He has small inns in the South of France, in the Basque Country and in Tuscany.
Spoon the future In 1998 Alain Ducasse creates the restaurant concept central market austin Spoon with Parisian restaurant Spoon, Food & Wine, which is rapidly expanding to various parts of the world. From Mauritius to Carthage by passing through London, Gstaad, St. Tropez and Hong Kong, everywhere in restaurants Spoon comes fully fusion cuisine. Ducasse himself says in the restaurants of this chain presents food as experience of all my travels. Spoon restaurants are very lightweight as a concept, as the objective central market austin for them is winning star of "Michelin".
Respect to products Although the preparation of each dish at Ducasse central market austin is a very complex central market austin process, the end result looks remarkably simple. Haute cuisine is based primarily on the choice of products. Their authenticity and freshness is, according to Alain Ducasse, much more important than their culinary skills. central market austin
Famous culinary master holds very pure taste and idolize respect to products. It is no secret that its restaurants are among the most expensive in the world, but it does not stand behind just a fad, but the fact that using the best possible products. On what actually distinguishes the kitchen in Plaza Athénée than in Louis XV or Essex house in New York? At the Plaza, as it is located in the north of Paris, is used a lot of fish and seafood central market austin from Brittany central market austin and Normandy. In Plaza are not supplied as Mediterranean products. In his Paris restaurant is typically used for local area products such as milk, cheese, meat. In Louis XV cook mainly with products typical of the Mediterranean - tomatoes, citrus, lavender, olives, pasta. Strongly and Italian influence.
Although central market austin the kitchen is very simple, technical preparation of Ducasse and his chefs at a very high level. Fish is always perfectly cut, tomatoes always bake the precise degrees (it is interesting to know that, especially for Ducasse tomatoes harvested only in August). central market austin Customers of the Plaza Athénée in Paris are sure that the fish that your order is caught in the morning in the waters of the English Channel. Guests of the Louis XV in Monaco know that only hours ago seafood inhabited the Mediterranean. In New York's Essex house products are supplied exclusively central market austin by the Atlantic Ocean. Ducasse restaurants use only the best truffles. A curious fact about the three-star restaurants central market austin of Alain Ducasse is that in almost every dish has truffles, and he, as head of its mass, is the largest consumer of the precious mushrooms in the world. However, the philosophy of Alain Ducasse is expressed in his constant efforts central market austin to make haute cuisine in a simple and understandable by all. Because, as he says in one of his books, "the restaurant central market austin is primarily a place to eat."
Culinary School of Alain Ducasse "My whole philosophy is to constantly questioning the culinary present in opening to the world, ahead of the latest trends and careful selection of products that pay homage to the taste and quality." Namely to transmit central market austin this philosophy, founded in 1999 Ducasse culinary school Alain Ducasse Formation (ADF). The college is located in emf