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.

Cast iron pot with braised new potatoes inside

Braised New Potatoes

All the rich creaminess of potatoes sloooooowly roasted with your favorite hunk of meat. But in just 30 minutes on the stovetop. The secret? Braise ’em in butter.

  • Quick Glance
  • 15 M
  • 30 M
  • 0
Garlic Confit

Garlic Confit

Cloves of garlic are slowly simmered in oil until unthinkably tender, intensely aromatic, subtly sweet, and insanely irresistible.

  • Quick Glance
  • 10 M
  • 1 H
  • 13
Summer Vegetable Gratin

Summer Vegetable Gratin

What to do with late summer abundance? Chef Alain Ducasse’s fancy-pants interpretation of a Provençal classic.

  • Quick Glance
  • 45 M
  • 1 H
  • 0