Alain Ducasse: biography, photos, recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

One of the most famous chefs of our time is Alain Ducasse. Famous chefs are his students. Alain Ducasse's restaurants are visited daily by connoisseurs of haute cuisine. His books on gastronomy are known all over the world. Now let's talk in more detail about this famous person, tell you who Alain Ducasse is.

Biography

The future great chef was born on September 13, 1956 in the city of Castell-Sarrazin, which is located in the south of France. He began to get involved in cooking at the age of sixteen. Initially, he worked as an assistant cook, or rather a dishwasher, at the Pavillon Landais restaurant, which is located in Suston. At this time he studied at a special school Alain Ducasse. After graduation, he received an invitation to work at the restaurant Les Pres d'Eugenie. After his career continued at Moulin de Mougins. There he learned a lot, and also began to invent dishes, supplement traditional dishes with various components. In the early 80s, he became the head of the La Terrasse restaurant (Juan-les-Pins). Chef Alain Ducasse earned his first Michelin stars in 1984 while working at a restaurant called Juana.

Then he gets into a plane crash, whilethe only one left alive. He lost his culinary career for several years, during which time 30 operations were carried out. Returning to work, Alain Ducasse, whose photo is presented in the article, begins to work with a vengeance. In 1987, he was asked to create the Le Louis restaurant in Monte Carlo at the Hotel de Paris. Since the late eighties, Alain has been actively developing the Alain Ducasse group, for this he creates restaurants all over the world. In 1998, he decides to create a group of institutions Spoon.

In 2000, Alain moved his restaurant from Rue Raymond Poincaré. In 2007, Le Jules Verne also entered the empire of his restaurants. Two years later, he receives his first Michelin star.

Restaurants and Empire

Now Alain Ducasse owns more than twenty restaurants around the world. It is also interesting that in all these establishments he is listed as a chef, although in reality other people work there. The name Alain Ducasse is a brand. When people hear about such a chef, they immediately have associations about excellent cuisine and service. By the way, the celebration at which Ducasse will be the chef costs 50 thousand euros. Now Alain is the owner of the highest French award - the Order of the Legion of Honor. Soon he plans to open his own restaurant in Russia. He paid attention to Peter, so his new establishment should be there. The name of the restaurant is Mix.

Alain Ducasse is the first chef who managed to create and maintain the highest level of cuisine. NowDucasse's empire of more than 1,500 professionals includes hotels, an educational center for chefs, restaurants, cafes around the world. There is also a specialized school of Alain Ducasse for everyone. In 2003, a list of the 100 most influential people in the world was compiled. The only Frenchman there was Alain Ducasse. Now let's look at the chef's dishes. You might be interested in them.

Gugères

Considering Alain Ducasse's original recipes, we need to remember about gougères. For cooking you will need:

• half a glass of water and the same amount of milk;
• s alt;
• 113 grams of butter;
• 130 grams of hard cheese (of which 30 grams leave for sprinkling);
• four eggs;
• a pinch of black pepper and the same amount of ground nutmeg;
• 112 grams of flour.

Cooking

1. First preheat the oven to 200 degrees. Line a baking sheet with parchment paper.
2. After combine butter, water, milk and s alt in a small saucepan. Bring to a boil.
3. Then add the flour and stir with a wooden spoon until smooth.
4. Simmer over low heat, stirring constantly, until the dough comes off the bottom well and is smooth. About two minutes.
5. Then let the dough cool for about a minute. Crack an egg into it.
6. Next, knead the dough well.



7. Then add the next eggs, stir.
8. After add a pinch of s alt, nutmeg and pepper. Next add the cheese.
9. Then put the dough into a piping bag and pipe the balls at a small distance (about two cm) from each other. This is necessary so that in the future there will be room for the growth of the dough in the oven.
10. Sprinkle cheese on top after.
11. Bake for twenty minutes until golden brown.

Trout in pea sauce

If we consider the recipes of Alain Ducasse, then we can remember about this one.

To prepare the dish, you will need one trout (3, 5 kilograms).

For the sauce you will need:

• two kilograms of frozen or fresh peas;
• 200 grams of arugula;
• four large onions;
• 450 grams of mushrooms;
• 200 ml cream;
• 150 ml olive oil;
• a head of romaine lettuce;
• 500 ml chicken broth (hot).

Cooking a dish

1. First, boil the peas in s alted (boiling) water until tender. Then put a third of the cooked aside, pour cold water. Cook the remaining peas for a few more minutes. After filling with water, beat the peas until puree in a blender.
2. After drizzle the puree with olive oil. Then s alt and pepper.
3. Heat the olive oil in a frying pan, add the diced onion. Simmer for three minutes until soft and translucent.
4. Add s alt, pourgradually broth. Cook for ten minutes until the onion is completely soft.
5. Cut lettuce leaves into rectangles about 4 cm long.
6. Cut the fillet into eight pieces. Rub each with s alt, fry in a hot frying pan. At the end of cooking, add a piece of butter to create foam.
7. In a separate pan, fry the mushrooms in butter for five minutes. Add mashed potatoes, peas, onions, the remaining liquid in it, a little butter. Extinguish.
8. Add lettuce, some more butter. Next, drizzle with olive oil to thin out the sauce.
9. Bring the cream to a boil, quickly pour into the sauce - foam should appear.
10. Pour a little sauce with mushrooms on a plate. Then put the fish on it. Drizzle sauce all around, garnish with salad, season with pepper and s alt.

Madeleine Cookies by Alain Ducasse

For cooking you will need:

• eight eggs;
• 10 grams baking powder;
• 275 grams of sugar;
• four egg yolks;
• 300 grams of butter;
• 250 grams of sifted flour;
• 8 grams of s alt.

Cookie Cooking

1. In a bowl, beat the yolks, sugar and eggs.
2. In another bowl, mix s alt, flour and baking powder.
3. Melt butter.
4. In the first bowl with eggs, pour the flour mixture with other ingredients. Then stir until smooth. Next, add oil. Stir again.
5. Leave the dough"rest" for twelve hours.
6. You will need shell molds. Oil them, sprinkle with flour.
7. Next, pour the dough into molds not to the very top. Then put in the oven, preheated to 210 degrees. Bake at the same temperature for about three minutes, then reduce the heat to 190. Cook until the products become golden.