Alain Ducasse

"A memoir and manifesto from the world's most Michelin starred chef, Alain Ducasse, with introductions by internationally renowned writer Jay McInerney and chef Clare Smyth. At twelve years old, Alain Ducasse had never been to a restaurant. Less than fifteen years later, he received his first Michelin star. Today he is one of just two chefs to have been awarded twenty-one stars. Now, for the very first time, Ducasse shares a lifetime of culinary inspirations...

NATIONAL & REGIONAL CUISINE. Recognized as one of the most renowned chefs and restaurateurs of his generation, Alain Ducasse also operates an acclaimed cooking school in the heart of Paris. Now as a gift to cooks and lovers of French cuisine around the world, he presents a new, fully updated collection of delicious recipes and expert lessons to give readers a complete course in French cuisine at home. Thoughtfully arranged in three sections based...

All chefs dream of a Michelin star, and those who have one work tirelessly to keep this distinction. This film goes behind the scenes to see how the stars are awarded. It offers an in-depth, honest, and relevant view into the world and every day of Michelin chefs and restaurants. A thoughtful and elegant meditation on creativity, business, and the art of perfection chronicling the inner-workings of the culinary world.

Challenging the cuisine's stereotype of being complicated and heavy, a master chef presents a collection of French recipes featuring simple, healthy ingredients that use seasonal produce and fresh, bold flavors.

"Christophe Megel's food is perfect for today. It is savory, tempting, and deliciously simple. His wide experience in Asia is reflected in each tasty morsel. Who can ask for more?"—Ken Hom, award-winning chef and author of Exploring China: A Culinary Adventure
Using an abundance of the fresh, seasonal ingredients and a harmony of flavors, Anton Kilayko and executive chef Christophe Megel offer a collection of recipes in this...