Chef Alain Ducasse is known for his innovative French cuisine but also his indisputable influence over today’s generation of chefs and restaurateurs around the world.Since being awarded three Michelin stars at the age of 33 for his concept oldLe Louis XVat the Hôtel de Paris in Monaco, Ducasse has gone on to become one of the world’s most decorated chefs and the first to have been awardedthreeMichelin starsin three different cities.Since its inception, he has scored 14 positions on The World’s 50 Best Restaurants list, more than any other chef.
Speaking about the vision behind his restaurants, chef Ducasse says that “In each of my restaurants the chef is the conduit between nature and culture. The question of the wise use of the planet’s resources is essential to me.” The ethos behind his restaurants is also often described as ‘glocal’, whereby the cuisine defines what’s going on globally, but which operates on a local level.
AlainDucasse Entreprise, the group founded byAlainDucasse, comprises more than 20 restaurants around the world, three inns in Europe, an independent hotel association, a culinary publishing house, an international education division with a cooking school for all in Paris as well as a pastry school for professionals and amateurs alike and a culinary training centre for chefs.
Though not all of the chefs on The World’s 50 Best Restaurants list, which is sponsored by S.Pellegrino & Acqua Panna, have worked directly for Ducasse, they all acknowledge his impact. From Noma’s Rene Redzepi, who grew up reading Ducasse’s cookbooks toMassimo Bottura of Osteria Francescana, who paid homage to his former mentor in a now signature dish -Compression of Pastaand Beans. For those affectionately referred to as “Génération Ducasse”,hisinfluence is omnipotent. ForAlainDucasse the future of cuisine lies in diversity.
Last year for the 25thanniversary of the Le Louis XV in Monaco and probably the best illustration of how much Ducasse values cuisine’s multiple expressions today, he gathered together 240 chefs-among them more than20 chefs featuring on the World’s 50 Best Restaurants list-from 25 countries representing 5 continents and 300 Michelin stars.As French Academy chairperson for The World’s 50 Best Restaurants, Andrea Petrini, commented,“He isthe crown prince of French gastronomy.No other individual could have brought such a breathtaking array of culinary talent together in one place.”
William Drew, Editor ofRestaurantmagazine, organisers of The World’s 50 Best Restaurants, said:
“We are delighted that this prestigious accolade is going to one of the greatest chefs in France, and indeed the world. The Lifetime Achievement Award is voted for by industry experts from across the globe – chefs, restaurateurs, food writers and critics and well-travelled gourmets – and as such this is an acknowledgement from the restaurant world itself of Chef Ducasse’s achievements and positive influence.”
AlainDucasse accepted the award by paying credit to his forebears:
“My first thought goes to Paul Bocuse, this award’s very first recipient. Through him, I also think of the generations of chefs who have preceded me and to whom I feel the heir and successor. At the same time, I still feel like a young man and remain much more interested by the work to be done than by that already accomplished.”