From gastronomy to haute horlogerie
August 5, 2010 Personalities

From gastronomy to haute horlogerie

The famous chef Alain Ducasse, at the head of the world’s best restaurants, is an Audemars Piguet fan.

RSS

From Tokyo to New York to Paris, Alain Ducasse’s cooking amazes those who appreciate exceptional products and subtle combinations. Ducasse, a French native but Monégasque by adoption, developed his palate early on. Born in 1956 into a modest family of farmers in Gascony in the Landes region of France, he loved the local products and specialties, such as foie gras and the porcini mushrooms that his grandmother taught him to cook. This precocious passion led to a lifetime career in the kitchen.

A talented cook’s assistant, he quickly climbed the ranks and in 1981 became chef of La Terrasse, a restaurant at Juan-les-Pins, France. Following a serious Learjet accident that kept him bedridden for nearly two years, Ducasse took up his career again with gusto. He was named Chef des Cuisines of the Hotel de Paris in Monte Carlo in 1987 and obtained three stars in the Michelin Red Guide in 1990.

In the following years, he created restaurants  -- Spoon, Mix, and Beige – and published several books, the latest of which, entitled “Nature”, promotes the principles of simple, healthy and tasty cooking. His career has earned him recognition as the most eminent chef of his generation. An enthusiast of haute horlogerie, he owns several exclusive watches, including an Audemars Piguet Royal Oak. “I am captivated by the innovation of the artists who designed this watch. In shape and materials, it expresses the studied boldness of a man’s timepiece,” the top chef confided to GQ Magazine last November.

Alain Ducasse: www.alain-ducasse.com

The Spoon Restaurant chain : www.spoon.tm.fr