Home » Alain Ducasse You are browsing entries tagged with “Alain Ducasse”

Alain Ducasse: It takes more than just skill to make ‘fantastic street food’

THE AUTHOR with chef Alain Ducasse

Alain Ducasse looked none the worse for wear after his gruelling trip. He arrived in Manila Monday morning from France, took lunch at Enderun Colleges and faced both the student body and the media by 2:30 in the afternoon.

Posted: March 20th, 2014 in Columns,Food | Read More »

Manila hosts visits of award-winning chefs


So, adobo has been proposed as the national dish. But for the information of our legislators, and especially the one who filed the bill, adobo is not a dish. Adobo is a way of cooking. That’s why we have different kinds of adobo—chicken, pork, beef, all meats together, kangkong, pata, hito, alimango, and so on. Now which of those should be regarded as the national dish?

Posted: March 6th, 2014 in Columns,Food | Read More »

Alain Ducasse wants to help Manila’s street children

CHEF Jérôme Lacressonnière, Ducasse Education chef instructor and consultant

Ducasse Institute Philippines at Enderun Colleges and Ducasse Education in France will host a charity dinner, dubbed “Youth with a Future,” on Nov. 25 at the Peninsula Manila. Award-winning chef and founderof Ducasse Education, Alain Ducasse, is guest of honor.

Posted: November 14th, 2013 in Food,Headlines | Read More »

Doing it the Ducasse way

SUMMER vegetables cooked in the famous Alain Ducasse cookpot.

There is French cooking. And then there is Alain Ducasse.

Posted: August 21st, 2013 in Columns,Editor's Pick,Featured Gallery,Food | Read More »

‘Salmorejo’ of Cordoba, slow-cooked lamb, ‘pulpo’–and foie gras cooked three ways


The local culinary scene becomes more interesting with visiting chefs who give you a taste of the cooking in other places that you may not be able to visit, among them Alain Ducasse from France, Sergio Ariola from Spain, James Vinney from Australia, Ming Tsai from the United States, and Martin Yan visiting from his last book promo.

Posted: November 29th, 2012 in Columns,Featured Gallery,Food | Read More »