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Alain Ducasse's 즐겨찾는 호텔
Alain Ducasse
Chef
Alain Ducasse, considered to be one of the most renowned chefs of his generation, runs three restaurants each awarded by three Michelin stars in Monaco, Paris and London. Alain Ducasse, who hails from the Landes region in the Southwest of France, is known for his innovation, attention to detail and dedication to both quality and technique. His desire to pass on this knowledge lies at the heart of his many projects. Mr. Ducasse is particularly meticulous about the recruitment and training of the people that surround him. It is this solid belief in his teams that allows him to feel confident that each one of his restaurants will offer the same level of excellence, quality and service even when he is not able to be in the kitchen. Over the past thirty years, as a chef, restaurateur, hotelier and teacher, Alain Ducasse has developed a unique expertise in the art of good living and good eating which can be clearly seen throughout the various global initiatives of the Alain Ducasse Entreprise. After miX in Las Vegas at THEhotel at Mandalay Bay in Las Vegas, Alain Ducasse Entreprise opened Adour, a contemporary and unique dining concept at the flagship St. Regis Hotel in New York City; Benoit, a traditional Parisian bistro in New York City; and Adour at the newly renovated St. Regis Washington, D.C. In 2010, miX on the beach will open at the W Resort & Spa on Vieques Island, Puerto Rico in the Caribbean.
As a passionate leader, Mr. Ducasse is constantly searching to share his vast cultural awareness and curiosity with the rest of the world.
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Blackberry Farm
Walland, TN, USA
Deep in Tennessee, this traditional farm is a chance to return to nature and rediscover life’s simple pleasures: ribbons of white fences, a pond stocked with catfish, and houses constructed from Tennessee fieldstone. Part of the land is set aside for farming, ensuring a steady flow of deliciously fresh produce all year round: cheese, vegetables, herbs, honey, cider and much more. I live for sitting on the front lawn waiting on the days’ big moment: sundown with an apéritif.
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