Earlier this year, the chefs Alain Ducasse and Daniel Humm had an idea. Collaborate on a series of dinners bridging their forward-thinking talents together for a 10-course (or 8-course in the lounge) dinner series that kicked off at Two MICHELIN Star Restaurant Le Meurice Alain Ducasse and finished at Eleven Madison Park. The results were nothing short of gastronomic splendor with the duo (and their teams) elegantly weaving course after course together with a shared thread of plant-based cooking.
We caught up with the pair on the tail end of their collaboration in lower Manhattan where we asked them to spill their secrets on what they like to eat everyday, why it's important that everyone appreciate vegetable-centric haute cuisine, and how they first met. Above, get a glimpse of these two culinary masters in conversation. (Ed's note: please click closed captioning for translated subtitles)
Shoot credits:
Director: Nolan Zangas
Camera: Wes Knoll
Grip / Lighting: Lukas Cardoni
Editor: Josef Kovacs
Art Director: David Vo
Grooming: Kimi Duncan
Producer: Michelle Ngadino
Shot on location and special thanks to the Four Seasons Hotel New York Downtown
