Alain Ducasse, the most starred of all chefs, at the head of restaurants all over the world, was particularly moved this Thursday morning, on the occasion of the symbolic launch of the renovation project of the Maison du Peuple (MDP), in Clichy (Hauts-de-Seine), mischievously emphasizing that the letters also mean Maison Ducasse Paris.
In eighteen months, he will set up his office there, a table dedicated to chefs from around the world, a sort of “Villa Medici of gastronomy”, a brothel with 80 seats and the headquarters of his Manufactures, a demonstration of his know-how in chocolates, biscuits, coffee and ice cream.
How did this project get started ?
ALAIN DUCASSE.
As I am passionate about architecture, I knew of the existence of this building.
When I was asked to visit it a little over three years ago, when the place could be compared to a large dovecote, I immediately fell in love.
As I went up the stairs, I said to myself “It’s there” and I immediately imagined this place as it will be in a few months.
The start of the work is probably one of the most important dates of my career.
Your teams and that of Apsys worked for three years to convince the most reluctant…
It must be recognized that we arrived in a hostile environment because the previous project did not respect the historic building.
On the contrary, we worked on a solution that extends the existing one.
We managed to create content in harmony with the container.
I know what my responsibility is with a building which will soon be a century old and which I hope to bring back to life for another century.
The architects who have worked with me for a long time have perfectly known how to transform my perception into creation.
How to create a common thread between the Maison du Peuple and the Maison Ducasse Paris?
My one and only goal is to feed everyone with the best.
There will be a restaurant here accessible to everyone, like my Parisian refectory
(the Sapid restaurant)
where you eat for 20 euros.
I want the Maison du Peuple to remain open to the city.
There will also be spaces dedicated to its history because I also want to preserve its memory.
I work on this project like in the kitchen: with high standards, rigor and discipline.