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Naturalité

Collection livres de Chefs
Author : Alain Ducasse, Romain Meder et Camille Labro
Naturalité

Poissons, légumes, céréales : Alain Ducasse a conçu sa cuisine de la Naturalité au Plaza Athénée autour de cette trilogie qui constitue l’essentiel de la carte. Car manger sainement tout en respectant la planète est pour le grand chef également l’affaire de la cuisine « haute couture ».
Les producteurs, produits et recettes qui sont au cœur de la démarche de la Naturalité sont présentés dans cet ouvrage haut de gamme, véritable objet proche du livre d’art. L’excellence, la pureté et l’humain y sont mis à l’honneur en textes et en images.

150,00€
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Author

 

Originaire des Landes, Alain Ducasse est le chef français le plus célèbre de sa génération. Il dirige plusieurs restaurants dans le monde entier et est aujourd’hui le seul à oser affirmer que l’on peut servir l’une des meilleures cuisines sans être constamment derrière les fourneaux. Chef de cuisine, créateur de restaurants, aubergiste et formateur, Alain Ducasse a développé en vingt-cinq ans un savoir-faire unique qui s’exprime à travers de nombreuses activités dans l’univers de l’art du bien vivre et du bien manger contemporain.

Product details

 
Auteurs :
Alain Ducasse, Romain Meder et Camille Labro
Editeur :
Alain Ducasse Edition
Collection :
Livres de Chefs
Pages :
360
Format :
235 x 340
Sortie :
Octobre 2015
Langue :
Français
ISBN :
9782841237982
Photographe :
Benjamin Schmuck
Naturalité
150,00€
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J'aime New York

Collection J'Aime

From Brooklyn hot dogs to Manhattan’s most chic restaurants, Alain Ducasse reveals a palette of flavors, colors, images and aromas from all four corners of the globe: his own gourmet New York. This beautiful work of photographic reportage reveals hisfavorite spots, his special finds and his gourmet delights. Alain Ducasse reveals New York’s finest products, the histories of places and people and his encounters with them throughout this personal culinary voyage around New York, a city with an important place in Alain Ducasse’s heart. J’aime New York is a treasure trove for all lovers of beauty, goodness, and truth, whether here or elsewhere in New York and beyond.

“Travel is one of my greatest passions. Not simply for my love of discovery and pastures new, but also for the pleasures of “stumbling across” objects, products, or unusual, novel ways of doing things; it all stimulates my curiosity before inhabiting my memories, imagination and pleasures.”. Alain Ducasse.

Ebook available on iBookstore, Google Play. 

Hard copy available in:

UK edition © Hardie Grant:

http://www.hardiegrant.com.au/books/books/book?isbn=9781742704579  

US edition Alain Ducasse Edition distributed by Abrams STC:

http://www.abramsbooks.com/

Brazilian edition © Senac Editora:

http://www.editorasenacsp.com.br/

Italian edition © Ippocampo Edizioni:

http://www.ippocampoedizioni.it/alain-ducasse/190-jaime-new-york-la-mia-...

9, 99€

Author

 

Alain Ducasse : Alain Ducasse comes from the Landes region of south western France and is one of the most renowned chefs of his generation. He is also a restaurant designer, hotelier, and teacher of the culinary arts. Over thirty years, he has developed a unique savoir faire,which has helped define the contemporary art of living and eating. He accords great value tosharing his passion and knowledge and developing his constant curiosity,which helps him soak up the cultural diversity of the world.

Alex Vallis : Food writer and Brooklyn resident,Alex Vallis was nominated for a James Beard Foundation Award in 2010 for her work at Grub Street. She is currently the digital features editor of Food & Wine magazine,where she covers chefs, restaurantsand travel. Alex has also written for New York magazine, NBC Online, and Saveur.

Photographer

 

Pierre Monetta : Pierre Monetta, a young Paris based photographer, loves to watchand capture what daily life has tooffer. After a period working infashion, he worked on “La France(re)cuisinée“ for Châteaux et Hôtels Collection and produced a series of photos for Alain Ducasse’s restaurants, Plaza Athénée in Paris and the Dorchester in London. He also created the photo-reportage for the former titles of the J’aime'series.

Product details

 
Publisher :
Alain Ducasse Edition
Authors :
Alain Ducasse et Alex Vallis
Photographer :
Pierre Monetta
Languages :
English, Italian, Brazilian
J'aime New York
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J'aime New York


9, 99€

9, 99€
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Cooking for Kids

From babies to toddlers, simple healthy and natural food

Collection Nature

Eating well every day, a way of life according to Alain Ducasse!

Alain Ducasse looks at baby nutrition, from the point when the baby’s diet diversifies at the age of 6 months. From 6 months to the age of 3 years, it is essential to help younger children to develop their taste buds, with quality, tasty products as part of a very nutritional diet that responds to their specific needs. Alain Ducasse and Paule Neyrat reveal their secrets to developing babies’ sense of tasteto help them grown into gourmet grown-ups.

Hard copy available in:

English worldwide edition © Rizzoli (Spring 2014)

http://www.rizzoliusa.com/book.php?isbn=9780789327253 

Russian edition © Chernov.

Author

 

Alain Ducasse : Alain Ducasse comes from the Landes region of south western France and is one of the most renowned chefs of his generation. He is also a restaurant designer, hotelier, and teache rof the culinary arts. Over thirty years, hehas developed a unique savoir-faire, which has helped define the contemporary art of livingand eating. He accords great value to sharing his passion and knowledge and developing his constant curiosity, which helps him soak up the cultural diversity of the world.

Paule Neyrat : Dietician and grand-daughter of a chef, Paule Neyrat has always worked in the areas of nutrition and gastronomy. Creator of the Escoffier courses, which help professional chefs perfect their art, she has worked forover twenty years with the best of them. She is also a specialist journalist in food and nutrition and has written a number of different books. Since 2003, she has written regularly for Alain Ducasse, and published the Spoon Cook Book, the Grands Livres Méditerranée, Best Of, Tour du Monde as well as Nature.

Jérôme Lacressonnière : He began his career in France with Georges Blanc at Vonnas, before moving on to the LouisXV in Monaco, and then the Ritz in Paris. He went on to become the chef for the Consul General of France in Hong Kong before joining the «Alain Ducasse at the Essex House» restaurant in New York in 2000. In 2004, he was made Head Chef of «Beige Alain Ducasse Tokyo» in Japan, before finally joining the Ducasse Institute in Argenteuil in 2010 as both a teacher and consultant.

Product details

 
Publisher :
Alain Ducasse Edition
Authors :
Alain Ducasse, Paule Neyrat and Jérôme Lacressonnière
Photographer :
Rina Nurra
Languages :
English, Russian
Cooking for Kids
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NEW: Lunch Le Jules Verne restaurant

Invitation for 2

Lunch - restaurant Le Jules Verne
View - restaurant Le Jules VerneAperitifs - restaurant Le Jules VerneMeal - restaurant Le Jules Verne

Boarding for a wonderful journey…
Overlooking the whole of Paris, the Jules Verne restaurant's unique location has made it the ultimate Parisian venue. For this symbolic locale, Alain Ducasse has created contemporary French cuisine, delicious always.

400,00€


Description

 

This gift package, a lunch invitation for 2, includes: 

- A window-side table
- Champagne & canapés apéritif for two
- 2 menus with matching wine and fare
- 2 menus dedicated and autographed by the Chef
- 2 chocolate bars from Alain Ducasse Manufacture in Paris
- Booking convenience (special phone number for package recipients)

Presentation of the invitation is mandatory when you arrive at the restaurant. 

Invitation is valid for 12 months following purchase date from Monday to Friday for lunch (except bank holidays, 14th February, 24th and 31st December).The minimum delay for a reservation varies from two weeks to two months.

Non-contractual pictures, the dishes proposed for the Degustation Menu may change according to the season.

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