Good Taste

1. Earth and Wood
2. School, the Schools
3. The Mediterranean Adventures
4. Paris, New York and Tokyo
5. The Factories
6. The Maison du Peuple

Alain Ducasse is one of the world's mostcelebrated chefs. Born in1956 on a farm in Les Landes, France, he went on to train with great chefs includingMichel Guérard, Gaston Lenôtre, Alain Chapel and Roger Vergé. He received his first three Michelin stars in 1990 at the Louis XV restaurant in Monaco. Since then, he has set up schools, created artisan factories and opened restaurants across theworld, most notably in Japan, the United States and London. He is based in Monaco. Jay McInerney is an American novelist, screenwriter and wine critic. His novels include Bright Lights, Big City, Ransom, Story of My Life, Brightness Falls and The Last of the Savages. Clare Smyth MBE is the first and only British female chef to hold three Michelin stars. Born on a farm in County Antrim, she moved to England at the age of sixteen, building a career that included working at Alain Ducasse's the Louis XV in Monaco and with Gordon Ramsay for thirteen years. Her first restaurant, Core, opened in London in August 2017. Polly Mackintosh is an editor and translator from the French. She lives in London.

'[Ducasse's] memoir will provide inspiration to readers in any walk of life' Booklist

'Alain Ducasse is the stuff of culinary legend, and paved the way in championing local and healthy eating long before it became trendy. His stars are testament to his brilliance, much of which is shared in this book, in which he has effortlessly combined his own inspirations, philosophies and vision to create a heartfelt memoir. There is so much to learn from Chef Ducasse, and I hope that this book is used as a manual to inspire chefs for generations to come.' Michel Roux Jr.

'How best to introduce you to Alain Ducasse? He is a legend in the culinary world - as Björn Borg is to tennis and Billie Holiday to jazz. To me he is so much more. He is a master, who taught me the meaning of farm-to-table, the value of using locally sourced ingredients and establishing trusting relationships with artisans and producers. And he is a friend. He showed me how to be both respectful of the past and contemporary, and all these lessons at Louis XV were incredibly valuable and played a crucial role in guiding my decision to open Osteria Francescana.' Massimo Bottura

'Chef Ducasse's impact on the culinary world is exceptional. He has been a tireless advocate for French cuisine and l'art de la table all around the world. In this book, he shares his invaluable wisdom, experience, and talent with us.' Eric Ripert


'Alain Ducasse transformed the role of the chef in public consciousness - allowing it to be seen not just as a profession but as an art form. He made a whole generation of us proud to pursue this craft. Most importantly, though, he has been so generous with sharing his recipes and wisdom. To me, this makes him the greatest chef of our time.' Daniel Humm