In the Beginning, there was Taste...
At the heart of DUCASSE Paris lies a passion for cuisine, a desire to unveil authentic original tastes, to exalt their flavors and to make our clients happy.
Our Philosophy
Today, we have diverse and complementary professions.Since its creation, our House has persevered in exploring the dimensions of taste through its restaurants, hotels and manufacturing, but also via training programs, consulting and book publishing for all those passionate about cooking.
All led by the same vision, the same conviction: the importance of eating well daily, of setting the bar high, of respecting nature and the people who participate every day in the development of DUCASSE Paris throughout the world.
2000
collaborators
31
restaurants spread over
3 continents and 7 countries
200
tons of cocoa beans
roasted per year
100
cookbooks
9
cultural sites
3
campuses in France
Statistics
DUCASSE Paris in numbers
DUCASSE Paris Timeline
Restaurant
1987
Alain Ducasse becomes chef of Le Louis XV in Monaco, and two years later earns 3 Michelin stars.
Hospitalité
1995
The first country inn, La Bastide de Moustiers, opens in Provence, a region very dear to Alain Ducasse.
Restaurant
1997
Alain Ducasse becomes the first chef to ever earn 3 Michelin stars twice in the same year, in Monaco and Paris.
Education & Edition
1999
DUCASSE Paris launches its publishing branch with the publication of the Grand Livre de Cuisine. During the same period, DUCASSE Education is opened.
Restaurant
2000
DUCASSE Paris inaugurates its first U.S. restaurant, Alain Ducasse at the Essex House, in New York.
Restaurant
2002
Ducasse takes over Aux Lyonnais in Paris, a traditional French cuisine restaurant.
Restaurant
2004
DUCASSE Paris' first venture in Asia with the opening of Beige in Tokyo, a contemporary, Japanese-influenced French cuisine restaurant.
Restaurant
2006
Alain Ducasse takes over the Jules Verne on the 2nd floor of the Eiffel Tower.
Conseil
2006
Alain Ducasse partners with the CNES (National Center for Space Research) to create meals for the astronauts on board the ISS.
Education
2007
DUCASSE Paris launches its professional training program by taking over the Ecole Nationale de Pâtisserie d'Yssingeaux.
Reception
2011
Prince Albert II of Monaco entrusts his wedding dinner to Alain Ducasse.
Manufacture
2013
La Manufacture de chocolat (chocolate factory) opens its doors in Paris.
DUCASSE PARIS
2015
DUCASSE Paris joins with Elior Group to develop its concession catering offering in France and internationally.
Culture
2017
DUCASSE Paris creates Musiam, a concession catering offering already present in 9 Parisian cultural sites.
Our Team
Alain Ducasse
President
Véronique Lartigue
Presidente Ducasse Paris
Pascal Féraud
Executive Head Chef
Laëtitia Blanc
Human Ressources Director
Emmanuelle Perrier
Director of External Relations
Lucie Delaye
Marketing & Communications Director
Frédéric Rivierre
Director of General Affairs
Jérôme Lacressonière
Ducasse Conseil Director
Pierre Tachon
Artistic and Brand Director* (*Soins Graphiques)
Lyonel Nowitz
Operations - Concessions Director
Quentin Vicas
Developpement Director
Jean-Philippe Zahm
Executive Director Japan
Founded by 15 French chefs, Le Collège Culinaire de France promotes quality food service in France and around the world. It participates in the growing influence of French gastronomy and supports, promotes and develops the heritage and future of our artisanal culinary heritage.
Visit The Site
Created by Alain Ducasse and Webedia, L'Académie du Goût ("The Taste Academy") is a platform whose ambition is to reunite the best of gastronomy on the web: the biggest cook book of online chefs, interactive videos, a taste encyclopedia, a French address book, and thousands of contributions by experts and gourmets.
Visit The SiteTaste of the Essence
