Le chef vous dévoile sa recette du Bar de ligne actuellement à la carte de Rech...
Découvrez le restaurant de poisson Rech

Contrairement à une idée fort commune, la cuisine sicilienne n’est pas sans beurre. Les « carote al marsala » en sont une bonne illustration, simplement cuites dans du beurre et du marsala, ce vin de liqueur produit dans la région de la ville sicilienne du même nom. Nous en avons affiné la cuisson et ajouté un parfum de coriandre.

Cette recette est extraite de l’application «Mon Grand Livre de Cuisine : recettes et techniques d’Alain Ducasse pour iPad »

Une recette de saison sucrée, gourmande et délicate...
Frédéric Thévenet, le Chef du restaurant Aux Lyonnais vous offre sa recette de "Crêpe soufflée à l'orange" qui sera à la carte du restaurantdu 02 au 28 février !

Voir la recette

Découvrir le restaurant

Childhood memory...
Alain Ducasse Edition offers you a childhood recipe: Macaroni cheese and ham with black truffle.

View the recipe

In this celebration season, bring a touch of originality to your table ! Alain Ducasse Edition is happy to give you a festive and new version of "Rockefeller Oysters", with Swiss chard and tarragon butter, exerpted from the iPad application "My Culinary Encyclopedia" (now available on the App Store)

In December, Duck Foie Gras is the guest of honour in Alain Ducasse's restaurants ! Discover a delicate green lentils et foie gras velouté, from Aux Lyonnais. Fréderic Thévenet, Executive Chef of Aux Lyonnais, is happy to give you his recipe, to share with your loved ones !

Discover the recipe

Get in the Christmas mood with a sweet and light treat!  Benoit, the most Parisian bistrot, shares with you the recipe of one of its favourite desserts – a delicate Orange Iced Soufflé. Test the recipe and enjoy it with your loved ones during the upcoming festive season.

Discover the recipe

Enter into Alain Ducasse univers, his culinary DNA and discover the recipe of a Cookpot of autumn vegetables and fruits.

Sublimate seasonal products, with bright colours and rich flavours, thanks to the Cookpot, the signature dish of the chef, created for shaping a balanced and sensible vegetables cuisine, respectful of the environment. The Cookpot is present on the menus of all Alain Ducasse’s restaurants, all around the world, like a philosophical link between them all.

Alain Ducasse Edition is delighted to offer you an exclusive preview of Julie Andrieu latest cookbook with her recipe of Meagre Tartare, pears and courgettes. So fresh and so sunny for a late taste of summer!

Date of publication: October, 25th 2012