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Chef Alain Ducasse has sat down for an interview with Reuters ahead of the reopening of his Le Meurice Restaurant in Paris.
The French chef discussed how the new menu at the restaurant will be stripped down to basics with no excess and ingredients and techniques that show off "flavors, tastes, products, seasoning and cooking."
On top of this new approach being led by head chef Christophe Saintagne, the French chef hinted that vegetables will take a stronger role on the menu - a trend that we have followed closely at FDL HQ for the past year - ever since Rene Redzepi told us that he believed vegetables would eventually become the start attraction on a plate.
Speaking about the heavy inclusion of vegetables on the menu, Ducaasse said: "Everything that pushes up out of the earth I love. Everything under the earth, root vegetables, I love to cook."
It seems a toned down approach to a chef who is famed for high end French cooking and even though the restaurant is still situated inside one of the most opulent venues in Paris the menu, the chefs says, will not be something showy, adding" "On the plate we don't require anything more than taking care of the products and their cooking, their radicalism, their essence."
Ducasse received the Lifetime Achievement award at the 2013 World's 50 Best Restaurants for his outstanding contribution to food, the chef sits on top of an empire of around 20 restaurants around the world and it seems, at least with this latest change, he's not set to rest on his laurels.