Alain Ducasse has rethought his entire restaurant along the lines of ‘naturality’ – his culinary Holy Grail is to uncover the truth of each ingredient. Based on the trilogy fish-vegetables-cereals (here too, a respect for nature prevails), some of the dishes are really outstanding, and the setting is magnificent! – MICHELIN guide inspectors
When a gardener and a chef meet, what do they talk about? Of their common love of vegetables, naturally. Alain Baraton, head gardener of the Trianon and Grand Parc de Versailles, and Alain Ducasse have thus forged an exceptional relationship, enabling guests to enjoy vegetables and fruit grown exclusively for them. Picked in the morning, they arrive in the kitchen only a few hours later.
Alain Ducasse notices him and calls him to his side at the Plaza Athénée, first as chef-de-partie and then as sous-chef before being named chef at La Cour Jardin. He then earns the position as Chef at Spoon des Iles in Mauritius, after which he is entrusted with the launch of Idam in Doha (Qatar), in the restaurant located in the Museum of Islamic Art. In early 2014, he returns to Paris to rejoin Alain Ducasse au Plaza Athénée where together, they plan to reopen the restaurant, becoming the new Executive Chef, under 36 years old.