Oct. 10, 2012
PARIS — The last of the biocharred apple and Carolina golden rice ice cream desserts have left Alain Ducasse’s kitchen on silver trays and chef Dan Barber is wiping his proverbial brow.
The New York chef has just accomplished what few chefs will ever get the chance to do: take over the reins of Ducasse’s Michelin-starred kitchen at the Hôtel Plaza Athénée in Paris and prepare a four-course luncheon that showcases his own culinary ideals.
For Barber, that means promoting sustainable, seasonal and local foods and handing the spotlight over to the ingredients first -- the core tenets of his Blue Hill restaurants across New York State.
Luckily for him, it’s a culinary philosophy shared by the titan of French gastronomy himself, Ducasse, who at Tuesday's luncheon called the 43-year-old the “future American star," one of four guest chefs he’s invited as part of his series “Essential Encounters” which celebrates simple, honest cookery that enhances – not masks – the natural flavors of ingredients.
Read more at https://sg.news.yahoo.com/relaxviews-chef-dan-barber-art-sustainability-meet-100033819.html
