A wind of youth blows in the high spheres of the Alain Ducasse galaxy. The media and hyperactive chef, who operates more than thirty restaurants around the world, from Tokyo to Paris to Doha, is used to reshaping his workforce. But in recent times, he has made two major changes, entrusting Amaury Bouhours and Emmanuel Pilon, well-oiled thirty-year-olds of his stable, the culinary destiny of two of his most famous tables. That of the Meurice (Paris 1st) and that of the Louis XV at the Hôtel de Paris (Monaco), sporting respectively two and three Michelin stars.
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Bouhours, 34, took over as executive chef of Le Meurice in March 2020, just days before the announcement of the first lockdown. Suffice to say that his beginning of mandate was special, chopped for more than a year by closures and curfews. The period, he says, still allowed him to "question and refine (his) culinary identity." He also had good things for him...
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