On June 18, the world will be invited to join one of our era’s greatest chefs, Alain Ducasse, on a culinary adventure. The Quest of Alain Ducasse follows the chef—who has 18 Michelin stars to his name ...

Add Yahoo as a preferred source to see more of our stories on Google. When news broke that chef Alain Ducasse would part ways with the luxurious, five-star hotel Plaza Athénée which, for the last 21 ...

After amassing 30-plus restaurants, 14 chocolate shops and 21 Michelin stars, legendary French chef Alain Ducasse could be forgiven for resting on his laurels. But the 63-year-old shows no signs of ...

The feverish pace of Gilles de Maistre’s The Quest of Alain Ducasse reflects its indefatigable subject, the French chef with a global presence. For eighteen months, de Maistre followed Ducasse to the ...

Dining at one of Alain Ducasse’s restaurants in Paris is an experience, with a capital E. The ambiance is exquisite, the food is divine, and the dessert is an out-of-this-world experience. Why? Beyond ...

French chef and culinary impresario Alain Ducasse sits atop a mountain of lauded restaurants, hotels, and Michelin stars. Raised in southwestern France and apprenticed at his first kitchen at age 16, ...

The crystal maker brings Ducasse cookery to its Paris headquarters and is rolling out a new look at its 70 boutiques worldwide. By Nazanin Lankarani The environment will come first as France tries to ...

When you push open the doors of Alain Ducasse’s new chocolate workshop in Paris, the first thing that hits you is the smell. The rich scent is all-enveloping and provides a warm olfactory counterpoint ...

You’ve probably dined at Daniel Humm’s Eleven Madison Park or Alain Ducasse’s Le Meurice. Maybe you’ve eaten at both restaurants. But you probably haven’t had both chefs cook for you at once. Well, ...

French chef Alain Ducasse's documetary film 'The Quest of Alain Ducassse' debuts June 8. The multi-Michelin-starred chef recently hosted an exclusive showing of his film at Rivea inside Delano Las ...

I always put my chocolate in the fridge. I like the snap and crunch that the cold conditions facilitate. It turns out I've been doing it all wrong, though, according to three-Michelin-starred chef ...