CA 305 ADF
Advanced Culinary Arts
Philosophy
Alain Ducasse
PHILOSOPHIE DE LA CUISINE D’ALAIN DUCASSE / Kitchen phylosophie
of Alain Ducasse
Taste – the guarantee and insurance of the original taste of a certain product
or produce – THE PRODUCT IS THE STAR
•Seasonability – choosing of the right product
•Cooking methods – applying the right method to a product
•Subjectiveness of taste – what’s correct or wrong and who decides
•Origine of taste – terroir, keeping in mind the Mediterranean approach of
A. Ducasses’s cuisine
PHILOSOPHIE DE LA CUISINE D’ALAIN DUCASSE / Kitchen phylosophie
of Alain Ducasse
Authenticity – choosing of the quality products according to the « terroir »
region or taste of the region.
• Terroir – products from the region – Authentic products from the region for
regional based dishes
• When, where, how and why are dishes authentic to a region
•Cooking methditiods – adaptation into modern aproaches vs traditions
•Special equipment in regards to traditional cooking methods and serving of
dishes
Balance – the harmony of flavors and tastes of the various ingredients. No
predominance of one flavor over another.
•Complementing flavors – what goes with what and how to achieve a balance
of flavors – use of 5 senses.
•Seasoning – how much is too much? – keep the Mediterranean taste
•Nutritional ascpects of a dish – how to keep nutrition within the products
•Aesthetics/ presentation of a dish –
•Balance of main ingredients
PHILOSOPHIE DE LA CUISINE D’ALAIN DUCASSE / Kitchen phylosophie
of Alain Ducasse
Texture – the play and alliance of raw and cooked products, strengthening
and enhancing the taste of the same product
•Description of texture – understanding of texture
•Importance of texture in a dish – mouthfeeel – different and contrasting
textures within a dish – true to the products
•Understand the products and the texcture that needs achived within in
accordance to the dishes description (recipes)
Mediterranean – the origin of the « Cuisine » of Alain Ducasse
•Products of the Mediterranean heritage of Ducasse – specifically France,
Italy, Spain, North Africa
•Inspiration of Mediterranean based products and culinary history
•Usage of products of the Mediterranean in other cuisines – or not?
•Eating habits of the Mediterranean
•Menus and building of menus by Ducasse
PHILOSOPHIE DE LA CUISINE D’ALAIN DUCASSE / Kitchen phylosophie
of Alain Ducasse
Precision and Rigor -rigor in execution, accuracy and precision in cooking
methods, preparation
•Cooking methods
•How the cooking methods complement the other parts of the philosophy
•Standards – produce and cooking techniques – no short cuts
•Ethnic of being a chef
• How was the philosophy of AD developed and why? Is it really different
from other chefs/countries
Tradition and Evolution - creative cuisine to serve the memories of a
« terroir », origine or region.
•Traditional methods vs modern cooking methods
•Molecular gatronomie - or where do we go?
•Creativity – How much does the AD philosophy allow? – How much of the
traditional methods needs to be adhered to?
• - Changes through taste and textures