Alain Ducasse: biography, photos, recipes

One of the most famous chefs of our time is Alain Ducasse. Famous culinary specialists are his students. The restaurants of Alena Ducasse are daily visited by connoisseurs of haute cuisine. His books on gastronomy are known throughout the world. Now we’ll 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, in the Pavillon Landais restaurant, which is located in Suston. At this time he studied at a special school Alain Ducasse. After graduation, I received an invitation to work in 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, complement traditional foods with various components. In the early 80s he became the head of the restaurant La Terrasse (g. Joan-les-Pins). The first Michelin stars, cook Alain Ducasse received in 1984, working in an institution called Juana.

Then he gets into a plane crash, while the only one survives. He lost his culinary career for several years, 30 operations were performed during this time. Returning to work, Alain Ducasse, whose photo is presented in the article, begins to work with a vengeance. In 1987, he was offered to create the restaurant Le Louis in Monte Carlo at the Hotel de Paris. Since the late eighties, Alain has been quite actively involved in the development of the Alain Ducasse group, for this he creates restaurants around the world. In 1998, decided to create a group of institutions Spoon.

In 2000, Alain moved his restaurant from Raymond-Poincare. In 2007, Le Jules Verne also entered the empire of its restaurants. Two years later, he receives the 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 institutions 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. Alain is now the holder of the highest French award - the Legion of Honor. Soon he plans to open his restaurant in Russia. He paid attention to Peter, therefore, his new institution should be there. The name of the restaurant is Mix.

Alain Ducasse is the first chef who managed to create, as well as preserve the highest level of cuisine. Now empire Ducasse, with more than 1,500 professionals, includes hotels, an educational center for cooks, restaurants, cafes around the world. There is also a specialized school Alain Ducasse for everyone. In 2003, a list of the hundred most influential people in the world was compiled . The only Frenchman there was Alain Ducasse. Now let's look at the chef's dishes. Perhaps they will interest you.

Googers

Considering the author’s recipes of Alain Ducasse, you need to remember about guzhera. For cooking you will need:

• half a glass of water and the same amount of milk;
• salt;
• 113 grams of butter;
• 130 grams of hard cheese (of which 30 grams leave to be sprinkled);
• four eggs;
• a pinch of black pepper and as much ground nutmeg;
• 112 grams of flour.

Cooking

1. First, preheat the oven to two hundred degrees. Cover the baking sheet with parchment paper.
2. Then combine in a small pan butter, water, milk and salt. Bring to a boil.
3. Then add flour and stir with a wooden spoon until smooth.
4. Cook over low heat, stirring constantly, until the dough falls well from the bottom and becomes smooth. About two minutes.
5. Then let the dough cool for about a minute. Drive an egg there.
6. Next, knead the dough well.
   
7. Then add the following eggs, knead.
8. Then add a pinch of salt, nutmeg and pepper. Next, add the cheese.
9. Then put the dough in a pastry bag and drop the balls a short distance (about two cm) from each other. This is necessary so that in the future there is room for the growth of dough in the oven.
10. After sprinkle with cheese on top.
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.

For cooking, 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 of olive oil;
• head of romaine lettuce;
• 500 ml of chicken broth (hot).

Cooking

1. First, boil the peas in salted (boiling) water until tender. Then put aside a third of the cooked, pour cold water. Cook the remaining peas for a few more minutes. After pour water, beat the peas until puree in a blender.
2. After drizzle the mashed potatoes with olive oil. Then salt and pepper.
3. Heat olive oil in a pan, add onion, diced. Simmer for three minutes until soft and transparent.
4. Add salt, pour in the broth gradually. Cook for ten minutes until the onions are completely soft.
5. Cut lettuce into rectangles about four cm long.
6. Cut the fillet into eight pieces. Grate each with salt, fry in a hot pan. At the end of cooking, add a piece of oil to foam.
7. In a separate pan, saute the mushrooms in butter for five minutes. Add mashed potatoes, peas, onions, the remaining liquid in it, a little butter. Put out.
8. Add lettuce, some more butter. Then sprinkle with olive, this is necessary to thin the sauce.
9. Bring the cream to a boil, quickly pour into the sauce - a foam should appear.
10. Pour some mushroom sauce on a plate. Then lay the fish on it. Around pour all the sauce, garnish with salad, season with pepper and salt.

Madeleine Cookies by Alain Ducasse Recipe

To prepare you will need:

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

Cooking Cookies

1. In a bowl, beat the yolks, sugar, and eggs.
2. In a different container, mix salt, flour and baking powder.
3. Melt the butter.
4. Pour the mixture of flour with other ingredients into the first bowl with eggs. Then mix until smooth. Next, add the oil. Stir again.
5. Leave the dough to rest for twelve hours.
6. You will need shell molds. Oil them, sprinkle with flour.
7. Next, pour the dough into the 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 items turn golden.