10 Questions for Alain Ducasse

Award-winning chef and restaurateur Alain Ducasse talks about fine dining, Big Macs and washing the dishes

David Johnson for TIME

Award winning chef and restauranteur Alain Ducasse talks about fine dining, Big Macs and washing the dishes.

You have 27 restaurants around the world. What do you say to people who feel too intimidated to go to a restaurant with three Michelin stars?
I have only three restaurants with three stars. But we must not demonize haute cuisine, just as we must not demonize haute couture. All of it is actually very accessible. There are no barriers to everyone being able to come and eat in a fine-dining restaurant, unless you mean the price barrier. And I do food that goes from $10 to 400 euros.

Your latest cookbook, Nature, seems a departure from French cuisine —...

Want the full story?

Subscribe Now

Subscribe
Subscribe

Get TIME the way you want it

  • One Week Digital Pass — $4.99
  • Monthly Pay-As-You-Go DIGITAL ACCESS$2.99
  • One Year ALL ACCESSJust $30!   Best Deal!
    Print Magazine + Digital Edition + Subscriber-only Content on TIME.com

Learn more about the benefits of being a TIME subscriber

If you are already a subscriber sign up — registration is free!