Alain Ducasse, the French chef with the most Michelin stars in the world, is leaving the restaurant of luxury Paris hotel Plaza Athenee that has been his base for more than two decades and where he developed his ground-breaking "naturalness" approach to cuisine. Ducasse, 64, who has picked up 21 stars in his career, was lately known for his radical decision to quit using two staples of French cooking: meat and butter. He remodelled the kitchen around fish, grains and vegetables, and it proved another huge hit with critics, pointing towards a new direction for French haute cuisine. "La desseralite" meant very little sugar and ingenious concepts such as freeze-drying fruits in vinegar to draw out their flavours. During the pandemic, Ducasse sought to bring his cuisine to the people, offering takeaway dishes at around 22 euros.

Source: Mint May 19, 2021 06:30 UTC