I’ve done it again and again. In the gourmet capitals of the world…Paris, London, Tokyo, New York. Tasted the emblematic dish of the seventeen Michelin starred maestro Alain Ducasse’s culinary philosophy. A symbol of “sincere cuisine”– a harmony of flavors– that is both respectful to the environment and to health. And that too in restaurants located in the world’s most legendary hotels. I refer to the cookpot…Alain Ducasse’s world renowned signature dish He serves up seasonal vegetables from the local terroir cooked in the cookpot. And this seemingly simple pot is used from the stove to the table.
It’s truly a “sensual” dish with an aesthetic that cradles and caresses the food. It’s almost feminine and womb like and Ducasse’s inspiration for it is from his grandmother. “We must restart from the beginning, where the true tastes are […] the technique here is to reveal the flavour of nature,” announced this maestro many years ago. And this simply superb and superbly simple dish has a basic recipe which is the same across all of Ducasse’s restaurants, with the mushroom duxelle and at least seven local, seasonal vegetables. The pot itself is a design masterpiece that is contemporary and nostalgic ( created by Pierre Tachon it owes it’s attractive curves and perfect proportions to porcelain manufacturer Pillivuyt)
Over the years I’ve been getting high on the cookpot in Ducasse’s restaurants around the world.
Be it London’s Dorchester, Paris’s Plaza Athenee, these finest of all hotels are reputed for infusing into their essence the glamour, excitement, and creativity of the people who have been regulars here.
Today I share with you my most recent taste of this dish in three memorable venues.
PARIS :LUXURIOUS VEGETARIAN WOWS
Please take a look at the photograph, shot in the gleaming kitchen of Paris’ most stylish address Plaza Athenee, which serves up the best of the best. Including Alain Ducasse’s shimmering temple to gastronomy which has the gardener’s name on the menu and serves only vegetables, grain and fish. Luxury drips in 10,000 Swarovski pendant-like chandeliers and it is here that I’ve had the most fabulous meals coddled by immaculate service and brilliant attention to detail.
On this recent trip I not only had the most exceptional was fixated on Ducasse’s brand new book on vegetarian cooking (which the gifted Chef Romain Meder is holding along with the dynamic chief of the Dorchester group Francois Delahaye).
GOD HAS COME TO LONDON…Dorchester
“God has come to London” swooned critics when Ducasse set up in London’s legendary landmark The Dorchester. I’d first dined at Ducasse’s newly opened restaurant and went back several times again. Here reality is more luxurious than fantasy. Amid the cloud, surrounded by a luminiscient oval curtain, Id gotten high on the classic French-driven menu I still remember the tastes and textures of the “delicate soft Royale of greens” a glorious medley of vegetables with an ever enlarging circle of freshness. And of course that cookpot, heady and perfect.And I still marvel at how the grand hotel continues to tango with high octane young energy.
BREAKING NEWS…On the River Seine
Its making international waves. It’s an unrivalled Parisian experience. And its has just been launched. It’s a floating masterpiece of Paris history and landmarks. It’s been overbooked since it opened and it took planning ahead to get a table here.
I’m on board the brand new super luxurious restaurant “Ducasse sur seinne” that has just opened and is making international waves. As the Eiffel tower sparkles on the hour of eight, Captain Ulysee Boar and Ines Ioudidi flag off our luxurious meal. Luxurious dining gets redefined. Sailing & Feasting on Parisian landmarks and emblematic French food too. Serenditpitiously we are sailing past my favorite Alexanders bridge when my favorite vegetarian Cookpot is served up. The specially-created, single-serving cocotte, delicious with spelt and violet artichokes is memorable. All created in the bespoke kitchens which sprawl on the lower deck Champagne sparkled the beginning of the dinner. And a parade of dishes sashay in as the silent electric boat glides to music. The meal meanders from the delicate Foie gras pâté to the Chocolate crispy praline accompanied by the finest wines, a symphony of the best French Crus. All this amid lighting by Franck Franjoy from lunar cold to candle warm, a coddling of music and sound and uberfab interiors. And ooh! that cookpot…and yes! the maestro has very generously shared the recipe with me, should you need it, please do mail firstname.lastname@example.org