India’s first École Ducasse campus began operations last year at the Indian School of Hospitality (ISH) in the millennium city. Dressed in crisp white and navy blue, he came to India to inaugurate the plush, 75,000sq.ft culinary school named after him in Gurugram, Haryana. So that is never a goal in itself,” said Ducasse, on a bright, sunny morning in Delhi. How does he do it? “Well, I have several restaurants that do not have a star-rating. His space food menu in 2015 included such piquant concoctions as duck breast ‘confit’ with capers and Riviera style swordfish.
Not surprisingly, Ducasse is the only Michelin-rated chef to lay out a gourmet spread for astronauts aboard the International Space Station. The count now stands at 17, making him the only living chef with as many stars in the Michelin constellation. By 2012, the French chef had garnered 21 stars with more than 30 restaurants, from New York to Hong Kong.
Or it might even lose that star bestowed for “high-quality cooking, worth a stop.”Īlain Ducasse earned his first three-star rating in 1989, when he was all of 33, for a restaurant called Le Louis XV in Monaco. An extraordinary restaurant might be riding high this year, earning three Michelin stars for “exceptional cuisine, worth a special journey”, but shot down the next with a re-evaluation: One star for not exactly keeping up. Earning one, however, is not an everlasting glory. Every chef worth his salt dreams in Michelin stars.
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