Born in 1956 on a farm in the Landes region, Alain Ducasse discovered the taste of produce at an early age.
At 16, the young cook entered a restaurant in France's southwest, then left to train with chefs such as Michel Guérard, Gaston Lenôtre, Alain Chapel and Roger Vergé, with whom he discovered provincial cuisine.
In 2005, Alain Ducasse became the first chef to have 3 restaurants awarded with 3 Michelin stars at the same time.
