Chance of the calendar: in this month of October, only one week apart, two key figures of French gastronomy, today at the head of international groups, engage in an autobiographical story.
On the one hand, Alain Ducasse, Monegasque cook with multiple stars, at JC Lattès;
on the other, Pierre Hermé, the most famous French pastry chef, at Buchet-Chastel.
No nostalgia announced on the menu but intact passions turned towards the future.
What else do these entrepreneurial chefs who have inspired and trained generations of professionals since their beginnings in the 1980s have to say?
To discover
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Alain Ducasse starts from his childhood on a farm in the Landes, a fundamental base for "naturalness", this vegetable cuisine that he will develop with Romain Meder at the Plaza Athénée from 2014, and that he continues to defend today, for to arrive at the People's House, in Clichy.
For his latest project, he intends to bring together a restaurant, a shop...
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