The Bite Magazine - Spring 2019 - Issue 24

A s the connoisseur of fine dining and good living, contemporary French cuisine is not the only credential that celebrated chef Alain Ducasse has accomplished. He is also the savoir faire of chocolate.While he learned the mastery of cooking as a commis chef under Michel Guérard and Alain Chapel, he was introduced to the universe of confec- tionary by Gaston Lenôtre, went on to meet Michel Chaudun, another chocolatier, in Paris through Lenôtre and worked alongside Maurice Bernachon, an artisan-chocolatier in Lyon. With 30 restaurants around the world including his namesake outlet at The Dorchester, Ducasse is the first chef to own restaurants carrying three Michelin stars in three cities and one of two chefs to hold 21 Michelin stars throughout his career. After just over 30 years, he finally made his dream of creating chocolate a reality by establishing La Manufac- ture.The aim was to produce his own chocolate for his restaurants by going back to the roots of the true essence of what makes chocolate. With Alain Ducasse’s Le Chocolat landing in London last October, Jada Brookes experiences their work of art and taste that are pleasing to the eye as well as the palate. Manufacturer of Fine Chocolate o c olat Du c asse bite chocalate