All the rich creaminess of potatoes sloooooowly roasted with your favorite roast. But in just 30 minutes on the stovetop. The secret? Braise ’em in butter.
About Alain Ducasse
“Tasting a dish should be memorable…If nothing remains in the memory of a single guest, then I have made a mistake,” said Alain Ducasse, whose culinary career began at age 16 in his native France and whose empire comprises more than a dozen restaurants in seven countries. His name appears on dozens of cookbooks in both English and French. @alainducasse
Pan-Fried Green Beans
Simple yet spectacular green beans thanks to the perfect technique from Alain Ducasse.
Garlic Confit
Cloves of garlic are slowly simmered in oil until unthinkably tender, intensely aromatic, subtly sweet, and insanely irresistible.
Summer Vegetable Gratin
What to do with late summer abundance? Chef Alain Ducasse’s fancy-pants interpretation of a Provençal classic.