The new trend, les cuisine simple? I am SO on board with you, Chef.

“I want to remind people of the taste of bread and butter,”

PARIS — Looking out over his global empire of gourmet restaurants, star-studded tables reaching from Tokyo to the Eiffel Tower, French chef Alain Ducasse decided this spring it was time for something new.

“We’ve never been about bling-bling — but now we are definitively going to get back to essentials,” Ducasse said. “There are no accessories — just like a very beautiful woman does not need accessories.”

“Cuisine has become too complicated — this is about subject, verb, adjective: duck, turnips, sauce.”

“Dishes of no more than three ingredients will aim, he said, to “define the essence of taste.”

“We want to make the cuisine simpler, more readable — not cuisine for the sake of demonstration,”

“Our earliest (and often fondest) memories of food come from the hearth of la famille.Our mothers, our grandmothers- our family”

Alain Ducasse

“Plus que le luxe et le service guindé, j’aime privilégier le charme, la qualité de l’accueil et le sens de l’hospitalité qui sont les vrais reflets de l’art de vivre de nos régions”

Patrick Dupays

“Plus que le luxe et le service guindé, j’aime privilégier le charme, la qualité de l’accueil et le sens de l’hospitalité qui sont les vrais reflets de l’art de vivre de nos régions”

“Cuisine has become too complicated — this is about subject, verb, adjective: duck, turnips, sauce.” Alain Ducasse They don’t call them The Masters for nothing. The great living chefs of French cuisine aren’t just about French cuisine. They just happen to live and practice their craft in the country that all classical cooking is routed in. Their set of standards and practices are held dear by the most revered chefs in the world. Alain Ducasse holds the most Michelin stars of any chef (now or ever) in the world. And, so when he (or any of the others) steps up to the plate (ahem) to say something, we listen.

Yet, his world class commitment to excellence has humble beginnings; the home. Our earliest (and often fondest) memories of food come from the hearth of la famille. Our mothers, our grandmothers- our family. In another quote from the same interview, Ducasse adds, ”I want to remind people of the taste of bread and butter… the best bread, toasted just so, and served with butter at exactly the right temperature,” he enthused, wolfing down slice after fragrant slice of the thick, crusty bread sourced from one of Paris’ best boulangeries.

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