ADN VOL01

"We are merchants of ephemeral happiness whose memory can be eternal" ALAIN DUCASSEEmmanuel Pilon, Amaury Bouhours and Jean-Philippe Blondet, chefs of the gourmet restaurants of Alain Ducasse in Monaco, Paris and London, carry high the flavors of a contemporary French cuisine open to the world. If each one has known, from a common DNA, to trace his path and tell his story, their journeys draw watermarked that of Alain Ducasse who, long before launching the revolution of naturality, had formalised the Mediterranean as a market for high gastronomy. In their kitchens or explore the producers, as close to the land and the sea, all defend the same philosophy of vegetal, preservation and bonding.The 135 recipes they share in this book bear witness, in the heart of their culinary practice, to an art completed of relief and contrast, acid lasailly, bitter or saline, of the trait that marks the body and spirit.