Alain Ducasse, the most Michelin-starred French chef in the world, leaves the restaurant of the luxury Parisian hotel Plaza Athénée which has been his base for more than two decades and where he developed his revolutionary approach to the “natural” of the kitchen.
Ducasse, 64, who won 21 stars during his career, was recently known for his sweeping decision to stop using two staples of French cuisine: meat and butter.
He reshaped the cuisine around fish, grains and vegetables, and it proved to be another huge hit with critics, indicating a new direction for French haute cuisine.
Its award-winning pastry chef Jessica Prealpato has taken an even more radical step by applying ethics to desserts.
“Desseralite” meant very little sugar and ingenious concepts like freeze-drying fruit in vinegar to extract flavor.
The Dorchester group, which manages the Plaza Athénée, did not give reasons for its decision to separate, but confirmed that it would continue to collaborate in its other restaurants, the Meurice in Paris and The Dorchester in London.
A spokesperson said that Ducasse’s “naturalness” campaign had “left its mark in the history of gastronomy”.
The move comes as haute cuisine prepares to emerge from an unprecedented hibernation caused by the pandemic, with the best restaurants in Western Europe being deprived of their ultra-rich and globetrotting clientele.
During the pandemic, Ducasse sought to bring his cuisine to the people, offering take-out meals around 22 euros.
© 2021 AFP