I worked for Mr. Ducasse for a couple of years at the Louis XV 20 years ago and I have to say that for the last 2 decades, I have always followed his philosophy and vision about food.
At that time, I was coming from the Mr. Robuchon restaurant Le Jamin in Paris and honestly my welcome at his brigade did not start very well. At that time, both super stars chefs were competing very hard and for the first 6 months no one in the restaurant talked to me, I was coming from the enemy... :)
Can you imagine all of us in the same kitchen, Didier Elena - Jean Francois Piege - Christian Julliard - Benoit Witz - Laurent André - Andrea Berton - Maxime Luvara - Laurent Gras , just to name a few, trust me the service was very rock and roll... :) Almost all of the brigade did a great career...
I have so much memories with him during that time, of course in the kitchen at the hotel de Paris but also in New York at the Cirque when we got big troubles with some ortolan for a journalist lunch. In London for a special diner that he asked me to organize for 500 persons when he got so mad with the front of the house team that I still hear him in my ears... Also when we opened his first personal auberge la Bastide de Moustier and he asked me to replace on the spot the chef in place that did not perform on the way he wanted.I also remember one diner in St Tropez for the family Porsche when for the first and last time I saw him cooking with us... :)
I remember one day in London at the Airport while we were waiting for our airplane and we were tasting almost all of the shops that were selling sandwiches, he was so excited to look for the best one and find new ideas.
I was no surprised when a couple of years later, he introduced BE ( for boulangerie / epicerie ) in Paris.
As a good disciple of Mr. Ducasse, I also got few arguments with him during the past few years when I did not feel following him the way he wanted. We know in the Ducasse family that he appreciates when we do not agree with him time to times but trust me it is not easy to do.... :)
For some reason I did not stay with him , I had maybe too much desire to create my own path at that time but when 2 years ago we explored together the opportunity to comeback with him I was very honored and very proud of that. It did not happened but it was great to feel that I was still on his radar.
It is very interesting how some persons we meet in our career can influence us for a long time. After 20 years, I still use what I learned with him in my kitchen and always try to get his opinion when I do new projects.
Thank you chef...
