Discover Alain Ducasse

Alain Ducasse Entreprise
Key dates…

precedent

2012

Opening of the first Alain Ducasse restaurant in the Middle East: “IDAM”  in Doha (Qatar) in the heart of the Museum of Islamic Art.

2011

Opening of the first Alain Ducasse restaurant in Russia : the «miX» in the «W Hotel» in Saint-Petersburg.

2010

Launch of the latest book by Alain Ducasse: Nature- Simple Healthy and Delicious; 190 recipes to eat well every day.

2009

The Ecole de Cuisine Alain Ducasse opens its doors in Paris, allowing cookery lovers to learn from his knowledge.

2008

Launch of the restaurant Le Comptoir de Benoit in Osaka, Japan.

Opening of the restaurant Adour Alain Ducasse at the St Regis, in New-York.

2007

Alain Ducasse Entreprise moves into Great Britain, with the restaurant Alain Ducasse at the Dorchester in London.

Takeover of L’Ecole Nationale Supérieure de Pâtisserie ay Yssingeaux (Haute-Loire) (National Patisserie Academy) by Yves Thuries and Alain Ducasse.

2005

Opening of the restaurant Benoit Tokyo in Japan.

2004

Opening of the restaurant Mix in Las Vegas in the United States.

Opening of the restaurant Beige Alain Ducasse in Tokyo.

2003

Expansion into Asia with the opening of the restaurant Spoon by Alain Ducasse, in Hong Kong.

2002

With the opening of Aux Lyonnais in Paris, Alain Ducasse, the figurehead of the Bistrot spirit, diversifies his restaurant style.

2000

Expansion to the United States with the opening of his first U.S restaurant in New York, Alain Ducasse at the Essex House.

1999

Launch of the first « Grand Livre de Cuisine », marking the debut of the Editing branch.

The Enterprise moves into the hotel industry with the presidency of the « Châteaux et Hôtels de France » voluntary membership chain which became “Châteaux & hôtels Collection in 2008.

With the creation of the “Alain Ducasse Formation et Conseil” center, the Enterprise establishes a firm footing in the sphere of transmitting knowledge to professionals.

1998

Alain Ducasse creates a new style of exercising his profession by simultaneously heading two restaurants; both awarded 3 Michelin stars in the same year.

suivant

Recruitment

Save time: join Alain Ducasse's teams. The good professional choice is the one which saves you time. Right now. And for a long time.

job.alain-ducasse.com
Alain Ducasse l'entreprise

Building a business around a creator demands becoming a bit of a creator yourself. You have to dare to hand over power to the imagination.

From the very beginning of the adventure, Alain Ducasse needed to use his imagination to remain a
chef while taking a step back from the hands-on side of the job. It needed his vision and his obstinacy to invent the concept of a modern day chef:
someone who points the way and then delegates the realization of the product to his trusted colleagues.

The energy of this original impulse had to be maintained while leaving him the possibility to develop. And this is how the Enteprise was conceived: a made-to-measure organization allowing the creator to express his talent, with the necessary flexibility and reactivity. And top professionals supporting Alain Ducasse.

Imagination also has to be organized. It needs a context within which to expand and the means to accomplish things. Today this subtle alliance between imagination and rigor portrays the embodiment of the Enterprise. It allows a capacity to build, with well-thought through audaciousness. To invent within the heart of the business: cuisine and hospitality. 
To explore innovating new paths in training and publishing. To innovate in consulting.
And especially, to allow Alain Ducasse Entreprise to calmly contemplate the future.
Because Imagination will still be a winner.

General Director and co-founder
of Alain Ducasse Entreprise

In a world of perpetual motion, the quest for excellence demands that we constantly find new challenges. In all of our professions, our brands explore new forms of contemporary luxury. With a variety of offers adapted to the demands of diversity. With the main goal being the quest for durable luxury. And with the constant ambition to give each customer unforgettable moments.

Our values

THE WEALTH OF THE ENTERPRISE IS IN ITS PARTNERS.

They bring with them their passion and rigor, their diversity and their sensitivity.

MUTUAL RESPECT IS ESSENTIAL IN TEAMWORK.

Each person must play their part, in perfect harmony within his team of colleagues.

SHARING THE EXPERIENCE IS AN EVERYDAY PREOCUPATION.

It allows us all to progress. By sharing knowledge, we all advance in all our professional fields.

THE MEMORY OF OUR PROFESSION IS THE STARTING POINT OF INNOVATION.

To go far, you must know where you come from.

OPENING UP TO THE WORLD IS A SOURCE OF INSPIRATION.

We are permanently on the lookout, curious about our contemporaries and respectful of the various cultures.

NATURE IS PRECIOUS.

We favor responsible producers and are careful to use natural resources in a rational way.

THE PLEASURE OF OUR CLIENT IS OUR « RAISON D’ÊTRE »

This is why we must seek to improve and never be afraid to dared. Giving pleasure to our clients gives us the obligation to be on a permanent quest for excellence.

CIVIC ACTIVITIES

15 WOMEN OF THE FUTURE
(15 FEMMES EN AVENIR)

This project, supported by the French state, the "Institut des Métiers et de l’Artisanat" of Villiers-le-Bel and the Aéroport de Paris foundation, is aimed at women facing hardship, aged from 26-40, from the city of Sarcelle. The program helps them earn a diploma in cookery within a year.

Alain Ducasse Entreprise offers students work experience during their training and commits itself to offer a permanent contract to those who gain their qualification.

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EVERYONE TO THE RESTAURANT (TOUS AU RESTAURANT)

A great and festive event for today’s cooking: vibrant, creative and diverse. From September 16 until September 22, 2013, all over France, restaurateurs put on a special offer. For one “Tous au Restaurant” menu ordered, the same menu (excluding drinks) was free. In 2012 over 1,000 restaurateurs joined us.

From a cheeky bistrot to upscale cuisine, from upcoming young cooks to recognised established chefs, be tempted to your foodie yearnings !

 


 

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