format: Hardcover
2024-03-01
أسولين
The Art Of Manufacture | Alain Ducasse
أداة العثور على المتجر
Since the opening of his first Manufacture in 2013, chef Alain Ducasse has kept bringing back to life artisanal techniques, exceptional craftsmanship and unique gestures that date from the nineteenth century, all to create the best possible products in the world. Cherishing raw products and artisanal creation, the chef has imagined the Manufactures with one simple principle: seeking the highest quality and pursuing something different and singular in taste.
- 300 pages
- Over 200 illustrations
- Language: French
- Released in October 2023
- Dimensions: W 26 x L 33 x D 4 cm
- Hardcover
- ISBN: 9782759408108
- 67 kg
About the photographer:
Curious, eclectic, demanding, a dreamer and a self-taught man, Laziz Hamani is an exceptional photographer. Of Berber origin, he was born and lives in Paris. He is passionate about creating beautiful images, his life defined by a constant search for aesthetics and meaning. He has worked with many prestigious luxury brands, such as Dior, Cartier and Jaeger-LeCoultre, as well as with designer Axel Vervoordt, and he has collaborated with Assouline Publishing on more than twenty titles. From the finest details of high jewelry to the purity of minimalist design, Hamani aims to bring the viewer into dialogue with the image, to evoke power and beauty through his unique simplicity. He photographed the images for Uzbekistan: The Road to Samarkand and Uzbekistan: Living Treasures.
About Alain Ducasse:
Born in the Landes, Alain Ducasse is at the helm of thirty restaurants, from authentic bistros and casual brasseries to three-Michelin-star places, all throughout eight countries. He is the founder of Les Collectionneurs, a network of almost five hundred independent restaurants and hotels in Europe. His passion for passing along knowledge to future generations pushed him to create an international education division (École Ducasse) in culinary and pastry arts. He is now expanding bean-to-bar chocolate shops (Manufacture de Café in Paris and London), gelato parlors (Manufacture de Glace in Paris) and biscuits, all handmade.
He advocates for an environmentally aware cuisine and a genuine agriculture that respects both consumers’ health and the planet. This is why he established the Collège Culinaire de France, where cooks and producers can meet and exchange. Similarly, he created an accessible version of his eco-friendly cuisine with Sapid, which proposes take away and delivery.
His personality in a few words? Passion, pleasure, sharing, harmony, performance, rigor, curiosity, diversity, excellence, respect, audacity and memory. These are the twelve values that make for the chef’s code of honor.
Since the opening of his first Manufacture in 2013, chef Alain Ducasse has kept bringing back to life artisanal techniques, exceptional craftsmanship and unique gestures that date from the nineteenth century, all to create the best possible products in the world. Cherishing raw products and artisanal creation, the chef has imagined the Manufactures with one simple principle: seeking the highest quality and pursuing something different and singular in taste.
- 300 pages
- Over 200 illustrations
- Language: French
- Released in October 2023
- Dimensions: W 26 x L 33 x D 4 cm
- Hardcover
- ISBN: 9782759408108
- 67 kg
About the photographer:
Curious, eclectic, demanding, a dreamer and a self-taught man, Laziz Hamani is an exceptional photographer. Of Berber origin, he was born and lives in Paris. He is passionate about creating beautiful images, his life defined by a constant search for aesthetics and meaning. He has worked with many prestigious luxury brands, such as Dior, Cartier and Jaeger-LeCoultre, as well as with designer Axel Vervoordt, and he has collaborated with Assouline Publishing on more than twenty titles. From the finest details of high jewelry to the purity of minimalist design, Hamani aims to bring the viewer into dialogue with the image, to evoke power and beauty through his unique simplicity. He photographed the images for Uzbekistan: The Road to Samarkand and Uzbekistan: Living Treasures.
About Alain Ducasse:
Born in the Landes, Alain Ducasse is at the helm of thirty restaurants, from authentic bistros and casual brasseries to three-Michelin-star places, all throughout eight countries. He is the founder of Les Collectionneurs, a network of almost five hundred independent restaurants and hotels in Europe. His passion for passing along knowledge to future generations pushed him to create an international education division (École Ducasse) in culinary and pastry arts. He is now expanding bean-to-bar chocolate shops (Manufacture de Café in Paris and London), gelato parlors (Manufacture de Glace in Paris) and biscuits, all handmade.
He advocates for an environmentally aware cuisine and a genuine agriculture that respects both consumers’ health and the planet. This is why he established the Collège Culinaire de France, where cooks and producers can meet and exchange. Similarly, he created an accessible version of his eco-friendly cuisine with Sapid, which proposes take away and delivery.
His personality in a few words? Passion, pleasure, sharing, harmony, performance, rigor, curiosity, diversity, excellence, respect, audacity and memory. These are the twelve values that make for the chef’s code of honor.
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