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Alain Ducasse’s three new culinary and innovative projects

INTERVIEWIn 2005, Alain Ducasse became the first three-starred chef in the Michelin guide. From his native farm in the Landes to his training at the age of 16 with the greatest chefs such as Michel Guérard, Gaston Lenôtre, Alain Chapel or Roger Vergé, his career reflects his love for cooking and good products. This passion pushed him to go beyond his cuisine to the delight of gourmets. He notably opened a chocolate factory in the heart of Paris as well as a coffee factory. The chef is now carrying three new projects, while the restaurants have been at a standstill for several months. An anthology of good culinary news collected by Laurent Mariotte in the show The table of the good living.

1. Alain Ducasse becomes an ice cream maker

“We are going to start in the new profession which is ice cream maker”, announces Alain Ducasse. The news is surprising in the midst of the coronavirus. However, it makes sense when you know the passion and energy that drive Alain Ducasse. The project promises to awaken the taste buds of young and old alike when the beautiful season arrives. Because, yes, this new address should see the light of day within a few weeks.

The place should live up to expectations according to the chef’s explanations. “The ice cream shop will be right next to my chocolate factory, rue de la Roquette, in the 11th arrondissement of Paris. And that’s also where we will make the ice cream. We will have to wait a quarter of an hour for us to finish. to spin our coffee, chocolate or vanilla ice cream, because it will be made in the traditional way. As I like, as I liked to taste them when I started in the trade, there are already almost century. I had this dream of becoming an ice cream maker and this dream will come true in a few weeks. ”

And to succeed in his bet, Alain Ducasse once again surrounded himself with a young talent, a man named Matteo, whom he spotted in Italy, in Bologna more precisely. And with whom the audacity is at the rendezvous. The proof with this ice cream scent test carried out during the week and about which the chef tells us: “I tasted a pink grapefruit sorbet with a Piedmont vermouth. A lot of talent.” The appointment is made.

2. Alain Ducasse signs a café for the Louvre

Another novelty and not the least, Alain Ducasse signs a coffee for the Louvre museum. “We discovered the Pompadour gold coffee mill while visiting the goldsmith’s work in the Louvre museum”, explains the chef. “And we imagined that it could largely illustrate a rare selection of coffees. We made a mixture with a particular taste. We have a fermented Ethiopian coffee, that’s its typicality. We added a Geisha from Panama and we have put a Brazil. ” What gives a very interesting mixture, available soon online and in biodegradable capsule version. A clever way to continue to bring the culinary heritage to life with current innovations.

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3. Alain Ducasse and a new address

Finally, the last project, perhaps the most mysterious… During his appearance on the show, Alain Ducasse said he was concentrating on a new project to be held rue de Paradis in the 10th arrondissement of Paris. It would be a new address, for a new restaurant. “I have a project that will begin in a few weeks. We will be on a culinary editorial line that will highlight the naturalness of the street at very attractive prices, on the rue de Paradis side.” Alain Ducasse remains a little mysterious around this new project. One thing is certain: gourmets may flock to it as soon as it opens.

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