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PROFILES

Ils sont artiste, cheffe étoilée, designer ou apiculteur, pilote automobile ou créatrice de mode. Leur point commun ? Ces personnalités glamour ou au cœur de la vie culturelle, économique et sociale régionale sont les moteurs de l’actualité azuréenne. Découvrez sans filtre le témoignage de leur parcours, leurs rêves, leurs ambitions et leurs projets à venir.

December 2017

Alain Ducasse

  • Master chef on a mission

 

 

 
 ALAIN DUCASSE 3

 

There’s always something new happening with Alain Ducasse. In 2009 he talked to us about opening his cookery school. This year’s big news is the publication of his book titled Eating is an Act of Civic Duty and the release of a documentary film, The Quest of Alain Ducasse, on the big screen, no less. But if we examine these two events more closely, or rather, look at them objectively in the context of the career of a man who has been exercising his art for over 40 years, we see that fundamentally there’s nothing really new. So is he putting on airs? Not in the least, for the values he promotes in this book and film are the ones he has been defending for four decades. Save that now: “I’ve attained an assurance that enables me to present what we’re doing, how we’re doing it and why. To claim authorship and take responsibility.” A statement of position and intention: eating is a political act! “My mission now is to make as many people as possible understand that we won’t move things forward by arguing, only by building a different world. Everywhere there’s new interest, an evolution in how we feed ourselves, by eating differently: less fat, less salt, less sugar. And there are food producers, men and women, who take great care over what they are doing, to the planet and to others. They’re the ones we have to patronise. It’s not about gourmet eating because in quality there’s no hierarchy. Quality eating isn’t a question of price, it’s a position, a decision that starts with a sardine or a leek. We have to rediscover too the notions of sharing, coming together and socialising in the act of having a meal, as a means of counterbalancing the fact we now communicate only through digital networks.”

 

Par Alexandre Benoist

Photo Jean-Michel Sordello

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