Some news from France XCI

ParisOr the empire of Alain Ducasse, one of my favorite chefs and Le Figaro did an entire article on him, I am translating here what they wrote.

Alain Ducasse in figures:

By becoming a name, this gascon has also built an empire. Swarming its know-how both in books as in the schools of training or mobile apps, Mr Ducasse knows how to move ahead.

More than 6,000 hours of courses on cooking and oenology for amateurs, dispensed each year on average by the stamped school AD. Two addresses in Paris: 64, rue de Ranelagh (16th, yes great!), with cellar tasting, and BHV Marsh, 52 rue Rivoli (4th at the store). Average price of a course: from €140 for adults and €90 for children. Possible privatization.

100 books, published by Alain Ducasse Edition since its inception in 1999. Fully digitized, the catalogue lists some 20 authors (Julie Andrieu, Pierre Hermé, Guy Savoy, Anne-Sophie Pic…), translated in 10 languages and distributed in 30 countries.

3,500 students enroll each year in one of the two schools of Alain Ducasse formation, one in culinary arts (Argenteuil), the other in pastry (Yssingeaux, Haute-Loire). They offer a multitude of formulas from 1 day to 8 months, diplomas and vocational. Among the latest: a training specially dedicated to heads of yachts and their crews (cost: 9401 €940).

26 restaurants in the world (London, New York, Las Vegas, Monte Carlo, Tokyo, Osaka, Doha…), including 10 in Paris: Alain Ducasse at the Plaza Athénée, the Relais Plaza, the Court Garden (in the eighth), Le Meurice and the Dali (in the 1st), Le Jules Verne (2nd floor of the Eiffel Tower, in the seventh), Aux Lyonnais (in the second), Benoit (in the fourth), Allard (in life) and searching in the  17th ). Global annual turnover of Alain Ducasse Entreprise: EUR 80 million.

320 m 2 for the Manufacture of chocolate at Bastille. Alain Ducasse, bean fan, wanted to be able to master the manufacture of its cocoa vintages from the beginning to the end. This is done since February 2013, date of commencement of this factory in the heart of Paris. Controllers, one of his followers: Nicolas Berger, chocolatier-roaster. 40, rue de Roquette (11th).

And also…

18 stars in the Michelin Guide1 booth Choux (cabbage d’Enfer) opened early 2014 with the pastry chef Christophe Michalak in the 15th; 1 academie of taste, culinary encyclopedia online with, among other things, the recipe ideas7 applications iPad and iPhone, including that of castles & Hotels Collection1 online shop selling gift boxes, table objects, books, etc.

An amazing French story of international proportions. I highlighted above my favorites haunts in Paris. and here is the article in French

http://www.lefigaro.fr/sortir-paris/2014/09/10/30004-20140910ARTFIG00039-alain-ducasse-de-a-a-z.php

Cheers

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