Living Legend of French Gastronomy
Alain Ducasse
Le Louis XV, France / Monaco
Most Michelin stars among living chefs (19 at peak)First chef with 3 stars in 3 different citiesFounded Ecole Ducasse culinary schoolOver 30 restaurants worldwide
Signature Dish:The Cookpot — a slow-cooked seasonal vegetable casserole celebrating Provençal terroir, and the iconic Rum Baba at Le Louis XV (Menu €380)
"Cuisine is about bringing happiness to people. The chef is the link between nature and humans."
— Alain Ducasse
Biography
Born in 1956 on a farm in the Landes region of France, Alain Ducasse trained under legendary chefs Michel Guérard, Gaston Lenôtre, and Roger Vergé. In 1990, his Le Louis XV in Monaco became the first hotel restaurant to earn three Michelin stars. By 2005, he became the first chef to hold three stars at three different establishments simultaneously. With over 30 restaurants worldwide and the prestigious Ecole Ducasse culinary school, Ducasse has shaped modern gastronomy more than perhaps any other living chef.
Culinary Philosophy
Mediterranean haute cuisine with emphasis on authentic taste and responsible cooking