Teaching Highlights: Alain Ducasse

Alain Ducasse, Chef

Topic:

Conversation with Slow Food President Carlo Petrini on the theme: Raw materials and regions: their relationship to great cuisine

Biography:

Alain Ducasse is considered to be one of the
greatest chefs at an international level, known primarily for three
restaurants, the Plaza AthÈnÈe Restaurant in Paris, Alain Ducasse Restaurant at the Essex House in New York and Louis XV Restaurant in Monaco,
among many other projects
Ducasse’s philosophy is that the secret of great cooking is 60 percent
in the quality of the raw ingredients and the remaining 40 percent in
the technique, meaning that the search for genuine and seasonal
products is absolutely crucial. This is married with skills developed
through the years and a strong awareness of the culture of the
past.

Where:

University of Gastronomic Sciences, Pollenzo campus

Open to the public:

No