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9781913547677

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Alain Ducasse is the stuff of culinary legend, and paved the way in championing local and healthy eating long before it became trendy. His stars are testament to his brilliance, much of which is shared in this book, in which he has effortlessly combined his own inspirations, philosophies and vision to create a heartfelt memoir. There is so much to learn from Chef Ducasse, and I hope that this book is used as a manual to inspire chefs for generations to come.' Michel Roux Jr.  'How best to introduce you to Alain Ducasse? He is a legend in the culinary world - as Björn Borg is to tennis and Billie Holiday to jazz. To me he is so much more. He is a master, who taught me the meaning of farm-to-table, the value of using locally sourced ingredients and establishing trusting relationships with artisans and producers. And he is a friend. He showed me how to be both respectful of the past and contemporary, and all these lessons at Louis VX were incredibly valuable and played a crucial role in guiding my decision to open Osteria Francescana.' Massimo Bottura  'Chef Ducasse’s impact on the culinary world is exceptional. He has been a tireless advocate for French Cuisine and L’Art de La Table all around the world. In this book, he shares his invaluable wisdom, experience, and talent with us' Eric Ripert 'Unlike those of us who first entered a kitchen with dull knives and half baked ideas, Alain Ducasse appears to have arrived fully formed, with a Jedi-like command of technique and a preternatural gift for deliciousness. Good Taste is a peek behind the magic - including the excruciatingly hard work, the risks and the failures. You will come away with an even deeper respect and sense of awe for the greatest chef of our generation' Dan Barber 'I am still learning from Chef Ducasse. He is just as inspirational to me now as he was at the beginning of my career, and I’m certain that this book, with all the knowledge it contains, will guide and inspire generations of chefs to come.' Clare Smyth 'M. Ducasse's evolution as a chef is extraordinary: From his years learning to master and perfect the classics, then a creative approach to traditional gastronomy through to his more recent celebration of vegetarian dishes that combine finesse with beautiful flavours. He's a man for all seasons.' Richard Vines ‘Inspired’ Le Point  ‘Ducasse finally lifts the lid on both the things that have changed for him and the things that have endured’ Livres Hebdo  ‘Through this book Alain Ducasse, always looking for new things, passes on everything he knows about cooking’ Le Chef

'M. Ducasse's evolution as a chef is extraordinary: From his years learning to master and perfect the classics, then a creative approach to traditional gastronomy through to his more recent celebration of vegetarian dishes that combine finesse with beautiful flavours. He's a man for all seasons' Richard Vines ‘Inspired’ Le Point  ‘Ducasse finally lifts the lid on both the things that have changed for him and the things that have endured’ Livres Hebdo  ‘Through this book Alain Ducasse, always looking for new things, passes on everything he knows about cooking’ Le Chef

‘Inspired’ Le Point  ‘Ducasse finally lifts the lid on both the things that have changed for him and the things that have endured’ Livres Hebdo  ‘Through this book Alain Ducasse, always looking for new things, passes on everything he knows about cooking’ Le Chef

Author Information

Alain Ducasse is one of the world's most celebrated chefs, and the holder . Born in 1956 in Les Landes, France, he went on to train with great chefs including Michel Gurard, Gaston Lentre, Alain Chapel and Roger Verg. In 2005, he became the first chef to simultaneously run three Michelin three-starred restaurants. He has set up schools, created factories and opened restaurants across the world, most notably in Japan, the United States and London.

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