World-renowned French chef Alain Ducasse is inspired by the produce whenever he comes up with dishes. The chef of Alain Ducasse au Plaza Athénée in Paris, which was lauded with three Michelin stars in the MICHELIN Guide France 2018, says: “Be it a humble potato or a precious truffle, the produce always conveys a wealth of sentiments. Each one conjures up a terroir, combination of soil and climate.
He adds: "Each one is the result of human efforts of taming wild nature and the role of the cook is to respect and exhilarate this intimate truth.”
What makes the Cookpot Of Blue Lobster, Black Truffle And Potato that he has whipped up for this year’s MICHELIN Guide Hong Kong Macau Gala Dinner so special? He says: “This contemporary French dish fits well with the place and time of the dinner. Cooking is sending a message; it is creating a special moment of harmony.”
This dish is an alliance of the sea and earth. It is the story of nature in its various forms.
What goes into this dish?
A cookpot is an individual, oven-to-table casserole in white china that I created. Blue lobster and potatoes are slowly simmered in the cookpot to express and concentrate the quintessence of their flavours. Black truffle is grated onto the dish before it is served. When the lid of the cookpot is opened, a delicious smell wafts out and makes one salivate.
The theme of this year’s MICHELIN Guide Hong Kong Macau Gala Dinner is Metamorphosis. What does it mean to you?
Metamorphosis is at the heart of cooking. Cooking expresses the relationship between humankind and nature, and is essentially the metamorphosis of nature into food. This dish is an alliance of noble and humble produce. Be it a humble potato or a precious truffle, the produce always conveys a wealth of sentiments.
