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, he would go on to work under chef Roger Vergé, one of the pioneers of nouvelle cuisine, before running his own kitchen in 1980. Ducasse has since opened nearly two dozen restaurants and would not stop there.
“I would love to create the first restaurant ever on Mars,” he told Food & Wine when asked to describe a dream restaurant project. “If I could invent an imaginary restaurant, it would be in space.” If humans ever make it to the Red Planet, we’d be lucky to be eating one of Ducasse’s recipes. Though his restaurants can be found worldwide, many of Ducasse’s delicious dishes can be reproduced at home.
Bittersweet-Chocolate Tart
Con Poulos
An elegant bittersweet chocolate tart from Alain Ducasse’s Manhattan restaurant, Benoit, features a cocoa–almond pastry shell, a silky baked chocolate custard filling and a glossy cocoa–milk chocolate glaze.
Gougères
Diana Chistruga
Airy, cheese-studded French gougères made from classic pâte à choux are baked until puffed and crisp outside with tender, hollow centers. Ducasse once served these gougères at his now-closed restaurant at the Essex House in New York City.
Braised Root Vegetables and Cabbage with Fall Fruit
Johnny Valiant
For this cozy side dish, Ducasse braises carrots, radishes, turnips, and Savoy cabbage with apple in a bit of chicken broth until tender, then finishes with juicy pear. The result is a sweet-savory medley that pairs beautifully with roast chicken, pork, or duck.
Hazelnut, Nutella, and Caramel Ice Cream Sandwiches
Johnny Valiant
Buttery hazelnut cookies sandwich creamy caramel ice cream with a swipe of Nutella for extra chocolate-hazelnut richness. Roll the edges in chopped nuts for crunch, then freeze until firm for an indulgent, make-ahead dessert.
Curried Cod and Mussels
Johnny Valiant
Ducasse’s weeknight-friendly dish poaches cod and mussels in a fragrant broth of Madras curry powder, white wine, and cream, enriched with porcini and sweet diced apple. Ladle it into bowls with crusty bread to soak up the silky, mussel-infused sauce.
Double-Baked Cheese Soufflé with Parmesan Cream
Johnny Valiant
These twice-baked cheese soufflés are first baked until set, then unmolded, covered with a silky Parmesan cream, and returned to the oven until puffed and lightly browned. The method yields lush, ultra-stable soufflés that are ideal for making ahead.
Dining and Cooking