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Asterios Koustoudis upcoming celebrity chef

<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz_CJBY2QL3KqMf4V-IeldNPUu2j1AbjRHmFJrnFWoF5VnymejjcTiM2cL-dNMRBB3NiMb65E479PBjpCuq6NVWZN03OmQerHAuXrWDInRnsaw_vohsxdcU7aj2hiKsG94b9LB0rRBFtA/s1600/phpThumb_generated_thumbnail.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz_CJBY2QL3KqMf4V-IeldNPUu2j1AbjRHmFJrnFWoF5VnymejjcTiM2cL-dNMRBB3NiMb65E479PBjpCuq6NVWZN03OmQerHAuXrWDInRnsaw_vohsxdcU7aj2hiKsG94b9LB0rRBFtA/s1600/phpThumb_generated_thumbnail.jpeg" width="425" /></a></div><div class="separator" style="clear: both; text-align: center;">Chef Asterios Koustoudis </div><div class="separator" style="clear: both; text-align: center;"></div><a name="more"></a><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXB7mRc040B8Z5i3ACk48w5MkUI1BMdGj61WLj4ukhSWkx-Qsi-iVArGOl5isCbFpRjVgTuSDU9zCEZO-kVeTrZbb3Rb6AafvQqdNHCRBQKR15hPmi9KXFCnj995pAHAPkmmBjmz3zNGY/s1600/Tuna-asterios+koutsoudis-passion4luxury.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="142" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXB7mRc040B8Z5i3ACk48w5MkUI1BMdGj61WLj4ukhSWkx-Qsi-iVArGOl5isCbFpRjVgTuSDU9zCEZO-kVeTrZbb3Rb6AafvQqdNHCRBQKR15hPmi9KXFCnj995pAHAPkmmBjmz3zNGY/s1600/Tuna-asterios+koutsoudis-passion4luxury.jpg" width="640" /></a></div><div style="text-align: justify;"></div><div style="text-align: justify;"><b>Asterios Koustoudis</b> is the new talented Chef de Cuisine of the <b>GB Roof Garden restaurant</b>, at the <a href="http://passion4luxury.blogspot.gr/2012/02/hotel-grande-bretagne-athens.html"><b>Hotel Grande Bretagne</b></a>.  Mr. Koustoudis' philosophy, who has been awarded a Michelin star, is  simple cuisine, with emphasis on good raw materials and excellent  technique in order to create an excellent result. </div><div style="text-align: justify;">The new GB Roof Garden menu is based on New Mediterranean  cuisine. With extensive experience in Mediterranean, Greek cuisine,  Asterios Koustoudis seeks to give it a modern twist. Using the method of  "slow cooking" - at low temperature for many hours - and good raw  materials he focuses on creating healthy an tasty cuisine.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUi3fgit0tSkm4ZQ6GwQxrpdw-1fswEXkPrNKgMVrsktVtqAO4IDkJRQNEpPt2XQ-7hQE5wFUE316Fksoz_PB_lMD4ZhLr0LKIUrwlxZ8RPH_QopKgNeF7lerayZhAjZOvzPhYZYu-2Go/s1600/Octapus-asterios+koutsoudis-passion4luxury.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="142" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUi3fgit0tSkm4ZQ6GwQxrpdw-1fswEXkPrNKgMVrsktVtqAO4IDkJRQNEpPt2XQ-7hQE5wFUE316Fksoz_PB_lMD4ZhLr0LKIUrwlxZ8RPH_QopKgNeF7lerayZhAjZOvzPhYZYu-2Go/s1600/Octapus-asterios+koutsoudis-passion4luxury.jpg" width="640" /></a></div><div style="text-align: justify;">With new dishes such as tuna tartar ‘yellow fin' with herbs and  wasabi sherbet, risotto with green asparagus and truffle, lamb noisettes  with Kalamata olive crust and smoked eggplant and steamed sea bass  accompanied by homemade ravioli with fennel and shells, you will surely  find plenty of dishes that will amaze you.</div><div style="text-align: justify;">Asterios Koustoudis, with an education at Greek culinary schools and  seminars in Paris, joins the gastronomic team of the Hotel Grande  Bretagne and will work with an old colleague and mentor, the hotel's  <a href="http://passion4luxury.blogspot.gr/2012/07/the-best-celebrity-chefs-of-world.html">Executive Chef Sotiris Evangelou.</a></div><div style="text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6e0ZgSCxd6fAkR7vxCIM4B9zakJlumYdVfD0cwmLv6NygME3e3YDkYtDI5fxvgEY4EaENpyx9xxCI7QYkfAGNJCuQjajXpfWDtVdtVp0hoCeCGQjJ73EPZUowgTS6jbvP7ueBhhFxOzo/s1600/pantzari.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="409" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6e0ZgSCxd6fAkR7vxCIM4B9zakJlumYdVfD0cwmLv6NygME3e3YDkYtDI5fxvgEY4EaENpyx9xxCI7QYkfAGNJCuQjajXpfWDtVdtVp0hoCeCGQjJ73EPZUowgTS6jbvP7ueBhhFxOzo/s1600/pantzari.jpg" width="640" /></a> </div><div style="text-align: justify;">Asterios Koustoudis was born in Thessaloniki in 1978. With an education at Greek culinary schools and seminars in Paris,  he has worked prestigious restaurants and hotels. Some of them are  ‘Athiri’ in Athens, Macedonia Palace hotel and ‘Agioli’ at Electra  Palace hotel in Thessaloniki as well as ‘Vardis’ in Pentelikon hotel,  where he was awarded a Michelin star for his Greek Mediterranean cuisine  . The years 2005-2007 he worked as a professor at IEK Akmi Thessaloniki  and in 2010 at IEK Akmi Athens. He has also taken part in many cooking  competitions, while always receiving the highest distinctions.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkbB9Ktzp7ANwN5j95d4SIdV5ydIKiNDubW0VjtgBiTS3X1aV6QQGPsAPEOGLXX2VmcnDlehgHAUtE9KkmpfTLa8ENHsXnhUmvuc0LsWUO5g7An1TiGFfoCii2yBeSUK_E5WZWzZyKZUw/s1600/hd-hotel-grande-bretagne-athens-gb-roof-garden-restaurant-and-bar-dining-passion4luxury.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkbB9Ktzp7ANwN5j95d4SIdV5ydIKiNDubW0VjtgBiTS3X1aV6QQGPsAPEOGLXX2VmcnDlehgHAUtE9KkmpfTLa8ENHsXnhUmvuc0LsWUO5g7An1TiGFfoCii2yBeSUK_E5WZWzZyKZUw/s1600/hd-hotel-grande-bretagne-athens-gb-roof-garden-restaurant-and-bar-dining-passion4luxury.jpg" width="640" /></a></div><div style="text-align: center;"> Roof Garden Hotel Grande Bretagne</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6hzsUgDbom6b9x6suk9yX7EGqUBldVW1jIKmRpnbuuuu827-mjmNowkqtp6VJULf_2z6h67DqLB5a8IrSo5_c1GLN8ND-tanc85wWkvgwzqHWK6dOzNOJ6jjec-pm7gP1qZQxOxhqgeQ/s1600/hd-hotel-grande-bretagne-athens-gb-roof-garden-restaurant-and-bar-romantic-passion4luxury.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6hzsUgDbom6b9x6suk9yX7EGqUBldVW1jIKmRpnbuuuu827-mjmNowkqtp6VJULf_2z6h67DqLB5a8IrSo5_c1GLN8ND-tanc85wWkvgwzqHWK6dOzNOJ6jjec-pm7gP1qZQxOxhqgeQ/s1600/hd-hotel-grande-bretagne-athens-gb-roof-garden-restaurant-and-bar-romantic-passion4luxury.jpg" width="640" /></a></div><div style="text-align: center;"><br /></div><br /> <br /><div style="margin-bottom: 5.0pt; margin-left: -36.0pt; margin-right: -34.55pt; margin-top: 5.0pt; text-align: justify;"><span lang="EN" style="font-family: "Century Gothic","sans-serif"; mso-ansi-language: EN;">T</span><span lang="EN-US" style="font-family: "Century Gothic","sans-serif";"></span></div><div style="margin-bottom: 5.0pt; margin-left: -36.0pt; margin-right: -34.55pt; margin-top: 5.0pt; text-align: justify;"><br /></div></div>

Asterios Koustoudis upcoming celebrity chef

Chef Asterios Koustoudis Asterios Koustoudis is the new talented Chef de Cuisine of the GB Roof Garden restaurant , at the Hotel Grande Bre...

7:41 AM

French cooking guru Paul Bocuse is "chef of century"

<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh33TGP9GOmCXgrZw-P5VCaERjnsd7nCXTheEUb7bXpn6a427tXaP8wbFu__5SKZ3j6mEEV7wH9aMupkZrvisw-xCMVcpjeoX-TDI73wsZBVIYw-KTzZSyq66AjRIZveU57cnuDhxWvXkS7/s1600/Paul_Bocuse.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh33TGP9GOmCXgrZw-P5VCaERjnsd7nCXTheEUb7bXpn6a427tXaP8wbFu__5SKZ3j6mEEV7wH9aMupkZrvisw-xCMVcpjeoX-TDI73wsZBVIYw-KTzZSyq66AjRIZveU57cnuDhxWvXkS7/s640/Paul_Bocuse.jpg" width="404" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><br /><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;"><a href="http://www.passion4luxury.com/">Passion4luxury</a> presents French cooking guru Bocuse is ‘Chef of century’.</div><a name="more"></a><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGISVMjo426WEF09JitjYlvwAWx75K_a9ZXdlUQ1S1DTbYUdN1vEWEz7rz7w-mBzBeqkJKaYHIE5IkdeEc3Jq_fAT10V2PC963lggFDntakMVN1_86AlC9QRynmYZthLNEKAkp3lXRzZRr/s1600/Paul_Bocuse-passion4luxury-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="416" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGISVMjo426WEF09JitjYlvwAWx75K_a9ZXdlUQ1S1DTbYUdN1vEWEz7rz7w-mBzBeqkJKaYHIE5IkdeEc3Jq_fAT10V2PC963lggFDntakMVN1_86AlC9QRynmYZthLNEKAkp3lXRzZRr/s640/Paul_Bocuse-passion4luxury-2.jpg" width="640" /></a></div><div style="text-align: justify;">Frenchman Paul Bocuse, credited as the father of “nouvelle cuisine” and  the first of the celebrity chefs, was named “chef of the century” by  America’s leading cooking school on Wednesday.<br /><br />The Culinary Institute of America named Bocuse the top chef of the 20th  century, citing the 85-year-old’s legendary career in which he  transformed both food on plates and the lives of the people who cooked.<br /><br />“He is one of the greatest, most significant chefs of all time,” Tim  Ryan, president of the institute said at an event with Bocuse in New  York prior to the awards ceremony.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV_jCsEIWdda9aILDHTVreV-uJytSsYDrlk7fHzQcfBJ2rZk73xEAU8T5IJ01g6NCKxE7N7zbg0seq-43bxQuUN24nFXE7F42hhCX-wt4b_bTsbISst-Ux9LssNkDWknAHzz7OHg2ryNwT/s1600/Paul_Bocuse-passion4luxury-13.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="408" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV_jCsEIWdda9aILDHTVreV-uJytSsYDrlk7fHzQcfBJ2rZk73xEAU8T5IJ01g6NCKxE7N7zbg0seq-43bxQuUN24nFXE7F42hhCX-wt4b_bTsbISst-Ux9LssNkDWknAHzz7OHg2ryNwT/s640/Paul_Bocuse-passion4luxury-13.jpg" width="640" /></a></div>Ryan said Bocuse led the movement in the 1960s and ’70s in France that  became known as “nouvelle cuisine” and was typified by experimentation,  new care over presentation and attention to fresh ingredients.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4JZ2HYXWvEHk6Rtp65Bzp9m8OBcKrKzJrytqSfULxTCAL7ClhSKvYXJ9JnVoLwHUzTgFa3lUU6WDAvHps4WVa7kKvtNsbNhCSBXuEUfrKBzTUgTRs7Ex4RBeilVG3l0zt7YqlMmFDHhtO/s1600/Paul_Bocuse-passion4luxury-3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4JZ2HYXWvEHk6Rtp65Bzp9m8OBcKrKzJrytqSfULxTCAL7ClhSKvYXJ9JnVoLwHUzTgFa3lUU6WDAvHps4WVa7kKvtNsbNhCSBXuEUfrKBzTUgTRs7Ex4RBeilVG3l0zt7YqlMmFDHhtO/s640/Paul_Bocuse-passion4luxury-3.JPG" width="640" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSxu05pCVKvFbjZPy7PDuFJsoOyeKImlzpUv5m-CT8KfDKLG1Vb_3yaq59eo5qtR6wtwbRQWy95mBA9uPcY6tUfy-B1aBl2tkmiYu9HsbX4DlQVhPZynFUjfsjd6LNDtRC8xaa5eZhVt7P/s1600/Paul_Bocuse-passion4luxury-4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSxu05pCVKvFbjZPy7PDuFJsoOyeKImlzpUv5m-CT8KfDKLG1Vb_3yaq59eo5qtR6wtwbRQWy95mBA9uPcY6tUfy-B1aBl2tkmiYu9HsbX4DlQVhPZynFUjfsjd6LNDtRC8xaa5eZhVt7P/s640/Paul_Bocuse-passion4luxury-4.jpg" width="640" /></a></div>Bocuse also brought cooks out of the anonymity of the kitchen and into  the media, becoming “the first celebrity chef of the modern era,” Ryan  said.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHiQoSMWGAyjBJv6PneM_OuNHwQXEoW37PPF2Pmtwmksb2Omt6miP0UCTgYDfbu4ZUjZZkpQpfy44OigK1sHi2csYozL0lINIhyphenhyphen4X9ppL-yzCo98Y-bzBU8oTZBx8xZ8A0frs8foQ4kkV-/s1600/Paul_Bocuse-passion4luxury-5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHiQoSMWGAyjBJv6PneM_OuNHwQXEoW37PPF2Pmtwmksb2Omt6miP0UCTgYDfbu4ZUjZZkpQpfy44OigK1sHi2csYozL0lINIhyphenhyphen4X9ppL-yzCo98Y-bzBU8oTZBx8xZ8A0frs8foQ4kkV-/s640/Paul_Bocuse-passion4luxury-5.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBW2QWpJiIAU9-sKpRNy4JQ2a1AHTTzEDhj66HHM7UMlxXhzPRr9FiFuwNCn8htnRtpiPE6vBAQ5Wa5g5oT55pn6Wnjs1P1bByWwpCobv3wh1MARx-ju0U-Bn9lqDJQYok74zRS2iYd6ca/s1600/Paul_Bocuse-passion4luxury-6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBW2QWpJiIAU9-sKpRNy4JQ2a1AHTTzEDhj66HHM7UMlxXhzPRr9FiFuwNCn8htnRtpiPE6vBAQ5Wa5g5oT55pn6Wnjs1P1bByWwpCobv3wh1MARx-ju0U-Bn9lqDJQYok74zRS2iYd6ca/s640/Paul_Bocuse-passion4luxury-6.jpg" width="640" /></a></div>The French icon, whose Lyon restaurant <a href="http://www.bocuse.fr/" target="_blank">L’Auberge</a> has held a Michelin  three-star grading — one of just a handful in the world — all the way  back since 1965, said the secret of success in the kitchen is simple.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhJpdOE0uqiya35zV9hafcuefoirSo1hLfJwVn7seGOkonB-7g4k3WXmOF77heGU6QepQCIXkH3jT4No7KljzBlNKygr78Cy801CHBnSXNDspSGsvgXYK5jAW7nHvxm9E9BQGhIL42SE4r/s1600/Paul_Bocuse-passion4luxury-7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhJpdOE0uqiya35zV9hafcuefoirSo1hLfJwVn7seGOkonB-7g4k3WXmOF77heGU6QepQCIXkH3jT4No7KljzBlNKygr78Cy801CHBnSXNDspSGsvgXYK5jAW7nHvxm9E9BQGhIL42SE4r/s640/Paul_Bocuse-passion4luxury-7.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD4RJ0y4KqzMLsEnMVT3lrMNtghAbfarLH-2nceuw7p1KmHnjM_xgnMcMIgReNRYPxbut9kEwfe84_0HEXfgGFTIVP3iedjgP3bIR33xQ7sFDo-NXCJcyHjfI8Qn5vi13MVwtPoQCima20/s1600/Paul_Bocuse-passion4luxury-8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD4RJ0y4KqzMLsEnMVT3lrMNtghAbfarLH-2nceuw7p1KmHnjM_xgnMcMIgReNRYPxbut9kEwfe84_0HEXfgGFTIVP3iedjgP3bIR33xQ7sFDo-NXCJcyHjfI8Qn5vi13MVwtPoQCima20/s640/Paul_Bocuse-passion4luxury-8.jpg" width="640" /></a></div>“You can not forget the good ingredients. If there are not good  ingredients, there is no good cooking,” he said at the New York event,  adding: “There is no great or small cooking — there is only good.”<br /><br />His impact on gastronomy has been indelible, but as for his role in  inventing “nouvelle cuisine,” Bocuse is less than eager to accept the  honor, saying the term was a media invention and the cooking was not  “some incredible revolution.”<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3bfEWcA7ULlft5aIJt3Hx-i3JXFIz_ToK0NYrXKtLLwiWUny_KPZPjOdeNKlt-YkS7601Uz_VqGn_BYjQimhEYWfspudzzBqbHbwKfR9WHh3zo2XqI-5bNywE03cJQDPqHd_qNth0jpAR/s1600/Paul_Bocuse-passion4luxury-9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3bfEWcA7ULlft5aIJt3Hx-i3JXFIz_ToK0NYrXKtLLwiWUny_KPZPjOdeNKlt-YkS7601Uz_VqGn_BYjQimhEYWfspudzzBqbHbwKfR9WHh3zo2XqI-5bNywE03cJQDPqHd_qNth0jpAR/s640/Paul_Bocuse-passion4luxury-9.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFFOni1pPSap9Jms1xzPnwOUZt7K6qo51ZEHPdm9dYzNZfIDbJYlmRvjyo2s__de4-2ZFBCe5jOlVkATSxUfgJgy5iusuekySH96dX5Qh-M6OIuOjSuK7msN5dOGWyJw1aOp9_LJwEl9N_/s1600/Paul_Bocuse-passion4luxury-10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFFOni1pPSap9Jms1xzPnwOUZt7K6qo51ZEHPdm9dYzNZfIDbJYlmRvjyo2s__de4-2ZFBCe5jOlVkATSxUfgJgy5iusuekySH96dX5Qh-M6OIuOjSuK7msN5dOGWyJw1aOp9_LJwEl9N_/s640/Paul_Bocuse-passion4luxury-10.jpg" width="640" /></a></div><div style="text-align: center;">Known for his humorous approach to the hard work of being a  globe-trotting chef, Bocuse joked: <i>“Nouvelle cuisine was nothing on the  plate, but everything on the bill.”</i></div><br />Fellow top chefs attending the award ceremony said Bocuse deserves every accolade he gets.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSInQ-ITnZSWzgaUxl0uUIV1ROIHin0_9idkGgnMKG6o8_0oC0cJbkxU1Q2nYBUUK3GYV2YHL9qiDH7SMWWbqJfd0t6bGVVfVkj-dIm2aJecKFHhSd2G60N-Wa7nbUeP3eD0ExxgfwZq8_/s1600/Paul_Bocuse-passion4luxury-12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSInQ-ITnZSWzgaUxl0uUIV1ROIHin0_9idkGgnMKG6o8_0oC0cJbkxU1Q2nYBUUK3GYV2YHL9qiDH7SMWWbqJfd0t6bGVVfVkj-dIm2aJecKFHhSd2G60N-Wa7nbUeP3eD0ExxgfwZq8_/s640/Paul_Bocuse-passion4luxury-12.jpg" width="640" /></a></div>Thomas Keller, chef at New York’s Per Se restaurant, said Bocuse had not  only thrilled diners, but liberated chefs, creating the modern cult of  the cook in which Gordon Ramsay and Jamie Oliver are household names  even for people who can barely boil an egg.<br /><br />“He’s the one who brought chefs out of the kitchen,” Keller said. “He  set us free in many ways…. We were allowed to have an interpretation, a  point of view about food.”<br /><br />Daniel Boulud, named chef of the year by the CIA, said Bocuse had been  his inspiration throughout his career, not just for his cooking, but the  way he dealt with others in the “fraternity.”<br /><br />“He was gathering with his best friends in the market, selecting their  ‘marche du jour’ (fresh produce) and gathering around the table,” said  Boulud, whose restaurants include Daniel in New York. “He still makes a  point to gather his friends.”<br /><br />Son Jerome Bocuse, who is following in the family’s long tradition, also  highlighted the great cook’s human qualities, saying that even at the  height of his fame and frenzied business life, his father always managed  to pick him up from school.<br /><br />The difficulty came later, when he went to train as a cook at the CIA,  and he realized he was kitchen royalty, Jerome Bocuse said. “It was not  always easy to have that last name embroidered on the jacket.”<br /><br />Bocuse, who continues to sleep in the same room where he was born nearly  a century ago, said technical changes had made a big impact in cooking,  particularly the switch from wood-fired to gas stoves. “You lose a bit  of knowledge, but you must live with progress,” he said.<br /><br />But he warned that technology can also be dangerous, citing the nuclear  disaster in Japan, a country he has long visited and admired.<br /><br />                                                                 “The Earth is fragile,” he said.</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJc40-U_M7-EeYVaDkepBBQkNaY1oll9U-BRMOxSDC-whyphenhyphenE42fXU7hKoStkc8vTxD5b2Aw6XOIVuuftr34CQlt2BOvr1wrzeegyKbGkAuSu93lMwhWajDiOM1wx7jMF80b8nsGk85sgiy7/s1600/Paul_Bocuse-passion4luxury.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJc40-U_M7-EeYVaDkepBBQkNaY1oll9U-BRMOxSDC-whyphenhyphenE42fXU7hKoStkc8vTxD5b2Aw6XOIVuuftr34CQlt2BOvr1wrzeegyKbGkAuSu93lMwhWajDiOM1wx7jMF80b8nsGk85sgiy7/s320/Paul_Bocuse-passion4luxury.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><br /></td></tr></tbody></table><div style="text-align: center;"><br /></div></div>

French cooking guru Paul Bocuse is "chef of century"

Passion4luxury presents French cooking guru Bocuse is ‘Chef of century’. Frenchman Paul Bocuse, credited as the father of “nouvelle cuisine...

3:34 PM

Alain Ducasse

<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1bPqA6gVwHbG74amLmm6xSQuJ5ehnVdjkUN0aB_CTX2_QtN8MJcAJzD65NjAdXA2JGerkUAkdKJOMbBSvrQwE5NE766ROiQPYn0azeBSrqwfnEGuNCKg_hrCqJRgleu68p2TGi1_DQLyU/s1600/index.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1bPqA6gVwHbG74amLmm6xSQuJ5ehnVdjkUN0aB_CTX2_QtN8MJcAJzD65NjAdXA2JGerkUAkdKJOMbBSvrQwE5NE766ROiQPYn0azeBSrqwfnEGuNCKg_hrCqJRgleu68p2TGi1_DQLyU/s400/index.jpg" width="301" /></a><span style="font-size: small;"><span style="font-weight: normal;"> </span></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: small;"><span style="font-weight: normal;">One of the world’s most famous chefs, Alain Ducasse is in charge of  three Michelin star restaurants in Monaco, Paris and London. Widely  known not only for his incomparable French cuisine, he has also  developed innovative restaurant concepts, reflecting international  influences.</span></span></div><a name="more"></a><span style="font-size: small;"></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzXB-eSTWJ8ARLgaU3Qmtn8q5R1CF-8SiLWKSM8GHMSYKNDdm2D0I2X0EsuwvdMMfxEvKpqG5qcHxPTGENILojkp4eBTb54ZFFiZpQ59E-x5ysUAukrUdl9vUrdKYAb363L4a_G85nzEUN/s1600/alain_ducasse-passion4luxury.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzXB-eSTWJ8ARLgaU3Qmtn8q5R1CF-8SiLWKSM8GHMSYKNDdm2D0I2X0EsuwvdMMfxEvKpqG5qcHxPTGENILojkp4eBTb54ZFFiZpQ59E-x5ysUAukrUdl9vUrdKYAb363L4a_G85nzEUN/s320/alain_ducasse-passion4luxury.jpg" width="293" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div>Born in 1956 on a farm in Les Landes,  surrounded by hens, ducks and geese, raised amidst flap mushrooms and  “foie gras”, Alain Ducasse grew up in a paradise. Here, from a very  early age, he learnt to appreciate the taste of natural products, to  respect, preserve and cook them.<br /><br />At the age of 16, Alain  Ducasse began to work in the South-West, then became a student at the  hotel and catering school in Bordeaux. He then worked for great chefs  such as Michel Guérard, Gaston Lenôtre and Roger Vergé, at the “Moulin  de Mougins”. Here he discovered the flavours of Provencal cuisine which  was to become one of the essential components of his various styles of  cooking.<br />In 1978, he went to work for Alain Chapel (near Lyon) who  became his spiritual master, before accepting the position of chef at  “L’Amandier” in Mougins, offered to him by Roger Vergé. A year later,  Alain Ducasse became head of the team in the kitchen at “La Terrasse”,  the restaurant at the Hôtel Juana in Juan-les-Pins. It was here that he  won two stars in the Michelin Guide in 1984.<br /><br />In 1987, the  Société des Bains de Mer (SBM) invited him to take on the position of  “Chef des cuisines” at the Hôtel de Paris Monte-Carlo, together with  management of the “Louis XV” restaurant. Alain Ducasse was just 33 years  old, and the restaurant had been open for 33 months, when the Michelin  Guide consecrated the “Louis XV” as the first 3-star restaurant in a  hotel. After making sure that the opening of the hotel’s other  restaurants would be a success, he devoted himself entirely to the  “Louis XV-Alain Ducasse”.<br />In 1996, he opened the “Alain Ducasse”  restaurant in Paris becoming, two years later, the first chef in the  history of the Michelin Guide to be awarded three stars – twice! Three  for the “Louis XV”, Hôtel de Paris Monte-Carlo; three for the Alain  Ducasse restaurant, Hôtel du Parc, Paris.<br />Shortly afterwards, he  came up with his first concept restaurant: “SPOON Food & Wine” in  Paris, later reproduced in Saint-Tropez and Hong Kong.<br /><br />Alain  Ducasse openly lays claim to a chef’s right not to be a permanent  fixture behind his ovens. A creative cook, he also manages his teams and  provides the essential source of inspiration for recipes, atmosphere,  design, organisation of the kitchens and table decoration. “It’s the  role of the “chef de cuisine” to strive for excellence on an everyday  basis,” says Alain Ducasse. Surrounding himself with top professionals,  he keeps a close eye on recruitment for the kitchens in his restaurants.<br /><br />At  the head of two “haute couture” restaurants, the “Louis XV-Alain  Ducasse” in Monaco and the “Alain Ducasse au Plaza Athénée” in Paris,  Alain Ducasse has become over the years an inn-keeper, creator, but  above all a real team leader.<br /><br />Through “Ducasse Education”,  he is actively involved in the training of professionals. He is also  President of the voluntary chain “Châteaux et Hôtels Collection” and  supervises country hotels in Provence (La Bastide de Moustiers and  L’Hostellerie de l’Abbaye de La Celle) and Tuscany (L’Andana, Tenuta la  Badiola). He is deeply involved in bistro cuisine (Aux Lyonnais , Rech  et Benoit in Paris, Benoit in New York and Le Comptoir de Benoit in  Osaka). In addition to SPOON, he has created other restaurant concepts  such as “Mix” in Las Vegas, on the island of Vieques in the Caribbean  since 2010, and in Russia, “Mix St. Petersbourg” since 2011, as well as  “Be Bon et Essentiel” which he opened in Paris in October 2002, and La  Trattoria in Monaco, since June 2010.<br /><br />Since January 2008,  the St. Regis Hotel at the heart of Manhattan in New York has hosted  Alain Ducasse’s new restaurant, Adour Alain Ducasse. Adour, the name of a  river in south-western France, is a reference to Alain Ducasse’s  origins and his first culinary inspirations. Adour at the St. Regis  Washington DC opened its doors in September 2008.<br />On 1st January  2007, Alain Ducasse Entreprise in partnership with L’Affiche, a  subsidiary of the Groupe Sodexo, won the concession for the restaurants  in the Eiffel Tower. Alain Ducasse and his teams wanted to create a  restaurant where guests would be carried away by dreams and enchantment.  Beyond culinary creativity and modern service, this enchantment is  expressed through the work of architect and interior designer Patrick  Jouin. The new adventure leading to Le Jules Verne (1 Michelin star)  began in December, 2007.<br /><br />The new adventure leading to <a href="http://passion4luxury.blogspot.gr/2012/05/le-jules-verne-restaurant.html">Le Jules Verne</a> (1 Michelin star) began in December 2007.<br />On  13 November 2007, the restaurant Alain Ducasse at the Dorchester opened  in London in the prestigious hotel, The Dorchester, facing Hyde Park.  It was distinguished by three stars in the Michelin Guide 2010.<br /><br />In May, 2009, <b>Alain Ducasse</b>, who has always defended the principle of handing on knowledge, opened his cookery school in Paris, on Rue du Ranelagh.<br /><div class="clear"></div><h2 style="text-align: center;"><span style="font-size: small;"><span style="font-weight: normal;"><br /></span></span></h2><h2><span style="font-size: small;"><span style="font-weight: normal;"><br /></span></span></h2></div>

Alain Ducasse

One of the world’s most famous chefs, Alain Ducasse is in charge of three Michelin star restaurants in Monaco, Paris and London. Widely ...

5:58 AM

Alain Ducasse - The Lifetime Achievement Award 2013

<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJRyrDN5ZUYdkZCpe_VuFBWJ4-TcskH9UaxZkrhK0ek_1GxuaIOYS4t0ej_0uzi2w5rHsfb09m22bjhqVtf4kjDlbKKr_ootUEtJCNLlPvC90b_9BIGu-YkQKJeZid6ERbUZkLeZTOOD5M/s1600/Alain+Ducasse-passion4luxury.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJRyrDN5ZUYdkZCpe_VuFBWJ4-TcskH9UaxZkrhK0ek_1GxuaIOYS4t0ej_0uzi2w5rHsfb09m22bjhqVtf4kjDlbKKr_ootUEtJCNLlPvC90b_9BIGu-YkQKJeZid6ERbUZkLeZTOOD5M/s640/Alain+Ducasse-passion4luxury.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">"The future of cooking in part rests on diversity. Each chef has his  emotional territory – this difference makes the wealth of the ensemble" </div><a name="more"></a><h2 style="border-bottom: 0; margin-top: 20px;">Alain Ducasse</h2><div style="text-align: center;"><br /> <br /><div class="MsoNormal" style="text-align: justify;"><span lang="EN-US" style="mso-ansi-language: EN-US;">Let's start with some numbers. Twenty-four individual restaurants in nine countries across three continents. Three separate three-Michelin-star restaurants in three cities. Twenty-five years of the flagship Louis XV restaurant in Monaco, prompting an anniversary gathering of some 240 chefs from all corners of the globe. Multiple appearances on The World's 50 Best Restaurants list. A career spanning well over 30 years. All stemming from just one man.</span></div><div class="MsoNormal" style="text-align: justify;"><br /></div><div class="MsoNormal" style="text-align: justify;"><span lang="EN-US" style="mso-ansi-language: EN-US;">Alain Ducasse is one of the world's most successful, influential and respected chefs and restaurateurs. Born in south-western France's Les Landes region 56 years ago, Ducasse has embarked on an extraordinary culinary journey, which is rooted in his native land but has seen him travel the globe both seeking and spreading culinary influence and inspiration.</span></div><div class="MsoNormal" style="text-align: justify;"><br /></div><div class="MsoNormal" style="text-align: justify;"><span lang="EN-US" style="mso-ansi-language: EN-US;">His portfolio of restaurants is notable not only for its consistently high quality and global reach, but also for the range of styles contained within it, from ornate fine-dining rooms to casual bistros, from bastions of classical French cuisine to experimental multi-ethnic concepts. Ducasse is an international chef in every sense.</span></div><div class="MsoNormal" style="text-align: justify;"><br /></div><div class="MsoNormal" style="text-align: justify;"><span lang="EN-US" style="mso-ansi-language: EN-US;">And the empire continues to expand: last year saw the team's first foray into the Middle East with the opening of IDAM in the stunning Museum of Islamic Art in Doha, Qatar; this spring it débuts a new concept in the Byblos Hotel in St Tropez, called Rivea.</span></div><div class="MsoNormal" style="text-align: justify;"><br /></div><div class="MsoNormal" style="text-align: justify;"><span lang="EN-US" style="mso-ansi-language: EN-US;">However, this is not just a very successful businessman, but also a hugely imaginative chef and passionate mentor. In the often traditional world of French gastronomy, he has broken down barriers, championed progression and explored culinary cultures, while respecting history. “The future of cooking in part rests on our diversity.</span></div><div class="MsoNormal" style="text-align: justify;"><br /></div><div class="MsoNormal" style="text-align: justify;"><span lang="EN-US" style="mso-ansi-language: EN-US;">Each chef has his own specific emotional territory – and it is this difference that makes the wealth of the ensemble,” he says.</span></div><div class="MsoNormal" style="text-align: justify;"><br /></div><div class="MsoNormal" style="text-align: justify;"><span lang="EN-US" style="mso-ansi-language: EN-US;">Ducasse and his team have nurtured and trained a generation of chefs, many of whom are now also part of the world's culinary élite. What's more, it is on this sphere of education and knowledge-sharing that the energetic entrepreneur aims primarily to focus in the future.</span></div><div class="MsoNormal" style="text-align: justify;"><br /></div><div class="MsoNormal" style="text-align: justify;"><span lang="EN-US" style="mso-ansi-language: EN-US;">“We must attract talent and guarantee continuity. Mentoring is about the transmission of knowledge,” he says. Backing such words with action, Ducasse oversees two cooking schools – one of which, the École Nationale Supérieure de la Pâtisserie in Yssingeaux, is acknowledged as the world's premier pastry-chef academy.</span></div><div class="MsoNormal" style="text-align: justify;"><br /></div><div class="MsoNormal" style="text-align: justify;"><span lang="EN-US" style="mso-ansi-language: EN-US;">In direct reference to the chef's insistence on and championing of making everything from scratch, the company recently opened its own artisanal chocolate-making facility in Paris. Called <a href="http://passion4luxury.blogspot.gr/2013/02/alain-ducasse-opens-chocolate-boutique_20.html">La Manufacture</a>, it creates premium chocolate products all the way from bean to bar.</span></div></div></div>

Alain Ducasse - The Lifetime Achievement Award 2013

"The future of cooking in part rests on diversity. Each chef has his emotional territory – this difference makes the wealth of the ens...

11:22 AM

Sotheby’s to Auction Dinner with elBulli Chef

<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLckmrZBp1zlSzV9afDK7633P78TDOd_gLfgwyzNFNjm7eW6SbB8oGs0KPyghtoCSi3_0_jfScSXOqZsvdGwjz2_eKJuwK6l248Z1XBEdjUGvumnIHQ6pQenyHGUO2GSByPpnCrwOSjno/s1600/chef-Ferran-Adria-468x258.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="352" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLckmrZBp1zlSzV9afDK7633P78TDOd_gLfgwyzNFNjm7eW6SbB8oGs0KPyghtoCSi3_0_jfScSXOqZsvdGwjz2_eKJuwK6l248Z1XBEdjUGvumnIHQ6pQenyHGUO2GSByPpnCrwOSjno/s640/chef-Ferran-Adria-468x258.jpg" width="640" /></a></div><br /> <br /><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EL;">Auction house Sotheby’s is offering the highest bidder at an upcoming wine auction the chance to enjoy a dinner prepared by legendary chef Ferran Adria himself.<br />It’s the latest addition to a hotly anticipated wine auction to be held in Hong Kong and New York next month when El Bulli – which has held on to the title of best restaurant in the world five times by “Restaurant” magazine - sells of its wine cellar</span></div><a name="more"></a><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcJx7eZyOrcC4sx4Rz49KBniBC05YlDv_Bvbe_A-cjKKMa0cxyO0pcWc0BJC6E-vlzltLxW4wrJKaO_F8MeU8giTrmG_ckiVNt41mpHyk8OQ6basOvzeQgYIA6sgjTJ6XQfIt1axCKtqM/s1600/Chef-jacket-signed-by-Ferran-Adria-468x624.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcJx7eZyOrcC4sx4Rz49KBniBC05YlDv_Bvbe_A-cjKKMa0cxyO0pcWc0BJC6E-vlzltLxW4wrJKaO_F8MeU8giTrmG_ckiVNt41mpHyk8OQ6basOvzeQgYIA6sgjTJ6XQfIt1axCKtqM/s640/Chef-jacket-signed-by-Ferran-Adria-468x624.jpg" width="478" /></a></div><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EL;">The opening bid for a dinner with Adrià at his Barcelona restaurant Tickets, which he co-runs with brother Albert, starts at 3900 Euro($5,000).</span></div><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EL;">Other lots that have been added to the wine sell-off include a chance to snatch various bits of El Bulli memorabilia, including four chefs’ jackets signed by Adrià, a set of El Bulli knives, menus, wine lists, and El Bulli stationery.</span></div><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EL;">Many of the lots for sale are also one-of-a-kind bespoke pieces designed specifically to help execute and serve Adrià’s avant-garde cuisine. Examples include baroque and corrugated trays and crockery for his signature spherical olives.</span></div><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EL;">More than 8,800 bottles of wine, all of which will bear an El Bulli sticker and some of which will be signed by Adrià and restaurant partner Juli Soler, will be auctioned</span></div><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EL;">Off April 3 in Hong Kong and April 26 in New York.</span></div><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EL;">The highest value lot includes a trio of Domaine de la Romanée Conti, Romanée Conti 1990, which is estimated to bring in 25.380Euro($32,500) to 37.100Euro($47,500).</span></div><div class="MsoNormal"><br /></div></div>

Sotheby’s to Auction Dinner with elBulli Chef

Auction house Sotheby’s is offering the highest bidder at an upcoming wine auction the chance to enjoy a dinner prepared by legendary chef ...

7:53 AM

Alain Ducasse opens a chocolate boutique in Paris

<div dir="ltr" style="text-align: left;" trbidi="on"><br /> <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAS-_q_8RpPNpxUimpNle77PrMWciaE2hfyTEJlkQDNWBX17wjpu3guKe3SacV1ehbeAaYBUBghMqwgbEvvye1WRUIWcH2dimrVQ6NFv0QuLmd1kWsP-WPV1XGrcEBZlN0QY7_VXWkldE/s1600/le-chocolat-alain-ducasse.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAS-_q_8RpPNpxUimpNle77PrMWciaE2hfyTEJlkQDNWBX17wjpu3guKe3SacV1ehbeAaYBUBghMqwgbEvvye1WRUIWcH2dimrVQ6NFv0QuLmd1kWsP-WPV1XGrcEBZlN0QY7_VXWkldE/s640/le-chocolat-alain-ducasse.jpg" width="640" /></a></div><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EL;"> Alain Ducasse has thrown his chef’s hat into the increasingly saturated Parisian chocolate scene with a bean-to-chocolate store that will open this week.</span></div><a name="more"></a>Set in the heart of Bastille inside what was formerly a garage, <a href="http://www.lechocolat-alainducasse.com/">Le Chocolat Alain Ducasse</a><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EL;"><span lang="EN-US" style="color: blue; mso-ansi-language: EN-US;"></span></span><span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EL;"> is the culmination of a 30-year-old dream for the Michelin-starred chef who put chocolatier Nicholas Berger in charge of the boutique.</span><br />  <div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EL;">The premise? A bean-to-bar chocolate shop, where cacao beans will be roasted on-site before being melted, tempered and handcrafted into bonbons, bars, pralines and ganaches.</span></div><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EL;">Cacao beans are sourced from countries as diverse as Madagascar, Peru, Trinidad, Venezuela, and Vietnam, while ganaches and bonbons are flavored with everything from lime, blackcurrant, mint, prune-Armagnac, coconut-passion fruit, vanilla, coffee and lemon-tea.</span></div><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EL;">Other ingredients used include peanuts, pistachios, hazelnuts and dried fruit such as orange, ginger and raisins.</span></div><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EL;">Concrete, exposed brick walls, and vintage antique shop finds such as steel gates which once guarded the former Bank of France lend the space an industrial feel, in tandem with the boutique’s bean-to-bar concept.</span></div></div>

Alain Ducasse opens a chocolate boutique in Paris

Alain Ducasse has thrown his chef’s hat into the increasingly saturated Parisian chocolate scene with a bean-to-chocolate store that will ...

1:27 AM

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