And the last mentor-- The last mentor out of the fourth, he talked-- he told us about is Alain Chapel. Alain Chapel is a very renowned chef, mythical figure, in a way, because he was very charismatic, very,very thorough, very shy also.
And Alain Chapel taught him about the way you spend hours selecting the ingredients. Alain Chapel-- Rigor, discipline.Rigor, discipline, .. Right.
But there are a lot of writers that I admire who write about this kind of thing. Alain de Botton has the School of Life in London, which has a interesting parallel where it's this place where people get together and talk about these deep philosophicalquestions, but not in a religious context.
A great man. Alain Chapel was haute cuisine-- the true meaning of it-- in the same way as haute couture is now, and will always exist, and should always exist.So he really was the benchmark, Alain Chapel.
I think all great chefs are teachers-- natural teachers-- and want to pass on their knowledge. Alain has written many, many books-- great books.And it's all part of his psyche.
But about two years. Alain 's very humble. He said he didn't do it all by himself.He's got a team there behind him that obviously put forward lots of different addresses.
Well, yeah the environment, the service, as well as the food. Alain thinks that it should be majority percentage of satisfactionof the food. So the food, or whatever you're eating, has to be memorable.
Are our expectations rising? Alain says yes because it creates a buzz, creates a certain want from the people whoare watching their television to go to this place or to be interested more in food.
Thank you. One more question. Alain Ducasse eating vegan food.
Thank you. One more question. Alain thinks that us, as chefs, have a responsibility, as well to get this message across--
very thorough, very shy also. And Alain Chapel taught him about the way you spend hours selecting the ingredients. Alain Chapel-- Rigor, discipline.
So every morning, he was meeting Alain Chapel at 9:00 AM. And Alain was saying, oh, maybe I would like to eat-- --veal today-- With-- --at 11:00 sharp. With spinach.
That's very different. If Alain Chapel after the meal was silent, that meant that it was perfect. So from that time, he has the same way of dealing with congratulation.
Yeah. But we're laughing. And Alain says, yeah, why not?
How'd you get that little touch of wine in there? Knowing Alain , my right hand, he has already re-seasoned it. But that's when you would say, OK, I want a little bit more salt, or it has enough pepper, or I would like a little bit more pepper.
I will do my best. So Alain , first of all, I want to find out-- or we would like to find out-- a little bit about you, how you started. It's well documented about me.
But I would like to know, and everybody here would like to know, how you started. How Alain Ducasse, a little boy, got into cooking. So Alain said, like a lot of French kids, their grandmother was cooking at home.
How Alain Ducasse, a little boy, got into cooking. So Alain said, like a lot of French kids, their grandmother was cooking at home. Grandma's cooking. I remember my grandma's cooking.
I want three Michelin Stars and you've got four years to do it, and threw down the gauntlet. And Alain achieved the three stars in 33 months. So he certainly did achieve that.
The politics of the Michelin guide-- I don't think we're going to go into that. But Alain was explaining that he got a phone call from Joel Robuchon, another amazing chef, to announce that he was retiring and that if Alain would be interested in taking his place in a restaurant in Paris.
London, of course. What Alain sees in London is a great, vibrant city-- a city that now has embraced food, wine, and all the finer things of life that we love.
But he just stood there and just sang. And Alain remarked, I don't remember you being like this when you were 18.
So that's enough for me. Please welcome Alain Ducasse and Nicolas Chatenier. Hello, everyone. Great to be here today.
And after seven years at Alain Chapel. Because he finishes with Alain Chapel. Yeah, seven years with all the four mentors.
In the book, Clare Smyth, Clare Smyth who owns a restaurant in London called Core, three star Michelin restaurant in London. She trained with Alain Ducasse in weekends in Monaco. And she talks about cooking in a minute.
Yeah. But we're laughing. And classic Alain Ducasse.
Thank you for having us. My friend Alain and fellow chef, god to a lot of young chefs, and someone that is highly, highly respected. An all time great.
Eugenie-les-Bains-- worked there. And then you worked for Alain Chapel. I just missed Alain . I think Alain finished in August and I started work in September.
I just missed Alain . I think Alain finished in August and I started work in September. He's a year or two older than me.
We worked in the same place for Alain Chapel-- an extraordinary chef. What did Alain Chapel-- was a perfect experience. The experience at Alain Chapel taught him rigor.
What did Alain Chapel-- was a perfect experience. The experience at Alain Chapel taught him rigor. But also the fact that Alain Chapel was way ahead of his years, and he was a modern chef of that era-- quite
Yeah, for me, too. And I think Alain , as well. A great man.
So many restaurants in Paris, Monaco, and all over the world, including London, of course, as well. A little bit about Alain and going global-- or as you call it, glocal-- I think this is fantastic.
And I think he should be really highly commended for that. I think what Alain has just said there is very important, as well. I think all great chefs are teachers-- natural teachers-- and want to pass on their knowledge.
This is the place to go and eat. This is-- and Alain is very much like all of us. We all do the same.
Similar pattern in salt. Edible salt. And my friend Alain Anu, the pilot, checking out some cracked mud between -- there used to be two dunes filled by a lake and then the dunes moved away and left kinda this -- kinda looks like elephant
Whenever they happen to be asked different questions, their answer needs to disagree about 25% of the time. You are here in the place where Alain Aspect performed forty years ago, his experiments on the measurement of Bell's inequalities, and here are some of the original pictures
So it's a learning path of seven years. And after seven years at Alain Chapel. Because he finishes with Alain Chapel.
He's a year or two older than me. We worked in the same place for Alain Chapel-- an extraordinary chef. What did Alain Chapel-- was a perfect experience.
The experience at Alain Chapel taught him rigor. But also the fact that Alain Chapel was way ahead of his years, and he was a modern chef of that era-- quite extraordinary. I learned well, I always go back to Alain Chapel.
He got it back instantly, which he deserved. And that was the beginning of the Alain Ducasse adventure and venturing out worldwide. So many restaurants in Paris, Monaco, and all over the world, including London, of course, as well.
And the future is passing on your knowledge and being generous with your time. And I think that is something which Alain is very generous with his time, and very generous with his staff, as well. Yes, absolutely. Cooking is happening all over the world.
Thank you. One more question. And this is another passion of Alain 's, and it is the future-- what the future holds
Thank you. One more question. he will be working for Alain Ducasse as from next week.
Thank you. One more question. He's starting on Friday working for Alain Ducasse.
This is in, uh, the Sonora Desert just south of the U.S. border. The red parachute's my crazy friend Alain Anu and the winds are so strong here and this is a ridge of salt and Alain Anu was flying -- the winds were so strong that he could actually walk the ring as he was flying and he said it was brick hard. It looks like a sand dune but it was brick-hard
It's really focusing on the essence of a recipe. So he was on duty to cook the meals for Alain Chapel and his mother every day. So every morning, he was meeting Alain Chapel at 9:00 AM.
Yeah. I don't know about you. And sitting in front of us is Claude-Michel Schonberg and Alain Boublil, who wrote the show.
I will look her up. Like I always wanted to be Joel Robuchon or Alain Ducasse.
Despite this, the restaurant, which served traditional Emilian dishes, was a great success. In 1993, Alain Ducasse visited the trattoria and invited Massimo to cook at Hotel de Paris in Monte Carlo. After this life-changing experience-- imagine going from a trattoria to a three Michelin star restaurant-- he opened a new restaurant, Osteria Francescana, in Modena's Historic Center.