Alain Ducasse: biography, photos, recipes

One of the most famous chefs of our time is Alain Ducasse. Famous chefs are his students. Restaurants Alain Ducasse daily visit connoisseurs of fine cuisine. In the whole world his books about gastronomy are known. Now we will talk in more detail about this famous person, tell who Alain Ducasse is.

Biography

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

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

In 2000, Alain moved his restaurant from the street Raymond-Poincare. In 2007, Le Jules Verne entered the empire of his restaurants. Two years later, he gets 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 certain brand. When people hear about such a boss, they immediately have associations about excellent cuisine and service. By the way, the celebration, which will be Ducasse chef, costs 50 thousand euros. Now Alain - the owner of the highest French award - the Order of the Legion of Honor. Soon he plans to open his restaurant in Russia. He paid attention to Peter, so his new institution should be there. The name of the restaurant is Mix.

Alain Ducasse is the first boss who managed to create, and also to save the highest level of the kitchen. Now the Ducasse empire, numbering more than 1500 professionals, includes hotels, an educational center for cooks, restaurants, cafes around the world. Also there is a specialized school for Alain Ducasse for all comers. In 2003, a list of one hundred most influential people in the world was compiled . The only Frenchman there was Alain Ducasse. Now let's look at the dishes of the chef. Perhaps they will interest you.

Gouges

Considering the author's recipes Alain Ducasse, you need to remember about the gushers. For preparation you will need:

• Half a glass of water and as much milk;
• salt;
• 113 grams of butter;
• 130 grams of hard cheese (of which 30 grams leave to sprinkle);
• Four eggs;
• A pinch of black pepper and as much ground nutmeg;
• 112 grams of flour.

Preparation

1. First, preheat the oven to two hundred degrees. Cover the pan with parchment paper.
2. Then combine in a small saucepan the butter, water, milk and salt. Bring to a boil.
3. Then add the flour and stir it with a wooden spoon until a smooth consistency is obtained.
4. Boil on low heat, stirring constantly, until the dough is well behind the bottom and does not become smooth. About two minutes.
5. Then let the test cool for about a minute. Kill the egg there.
6. Next, thoroughly knead the dough.
7. Then add the following eggs, mix.
8. After pour a pinch of salt, nutmeg and pepper. Then add the cheese.
9. Then put the dough in a confectioner's bag and lay the balls a short distance (about two cm) from each other. This is necessary in order to further there was a place for the growth of the test in the oven.
10. After sprinkle with cheese.
11. Bake for twenty minutes until golden brown.

Trout in pea sauce

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

To prepare the dish, you need one trout (kilogram to 3.5).

For the sauce you will need:

• Two kilograms of frozen or fresh peas;
• 200 grams of arugula;
• Four large bulbs;
• 450 grams of mushrooms;
• 200 ml of cream;
• 150 ml of olive oil;
• Head of lettuce Romaine;
• 500 ml chicken broth (hot).

Cooking

1. First boil the peas in salted (boiling) water until cooked. Then one third of cooked is set aside, pour in cold water. The remaining peas are cooked for a few more minutes. After pour with water, whisk the peas to a puree state in a blender.
2. After the mashed potatoes with olive oil. Then season with salt and pepper.
3. In a frying pan heat the olive oil, add the onion, cut into cubes. Stew for three minutes until soft and transparent.
4. Add the salt, pour in gradually the broth. Boil for ten minutes until the onion is completely soft.
5. Cut the lettuce leaves into rectangles about 4 cm long.
6. Cut the fillets into eight pieces. Rub each salt, fry in a hot frying pan. At the end of cooking, add a piece of oil to form a foam.
7. In a separate frying pan fry the mushrooms in butter for five minutes. Add mashed potatoes, peas, onions, remaining liquid in it, a little butter. Stroke.
8. Add the lettuce leaves, a little more butter. Next, sprinkle with olive, this is necessary to liquefy the sauce.
9. Boil the cream to a boil, quickly pour into the sauce - foam should appear.
10. On the plate, pour a little sauce with mushrooms. Then lay the fish on it. Around pour all sauce, decorate with salad, season with pepper and salt.

Madeleine cookies recipe by Alain Ducasse

For preparation it is required:

• 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, whisk the yolks, sugar and eggs.
2. In another container mix salt, flour and baking powder.
3. Melt the butter.
4. In the first bowl with eggs, pour the mixture of flour with other ingredients. After stir until smooth. Then add the oil. Mix again.
5. Leave the dough "rest" for twelve hours.
6. Requires molds in the form of shells. Oil them, sprinkle with flour.
7. Next, pour out 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 products become golden.