Having lunch with Alain Ducasse in one of his beautiful Parisian restaurants is like playing golf with Tiger Woods, or discussing politics with Winston Churchill, or attending a reading by Mark Twain in a crowded bookstore,Unlike those of us who first entered a kitchen with dull knives and half-baked ideas, Alain Ducasse appears to have arrived fully formed, with a Jedi-like command of technique and a preternatural gift for deliciousness. Good Taste is a peek behind the magic – including the excruciatingly hard work, the risks and the failures. You will come away with an even deeper respect and sense of awe for the greatest chef of our generation,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,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,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 andestablishing 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 the Louis XV were incredibly valuable and played a crucial role in guiding my decision to open Osteria Francescana
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