Good Taste

A memoir and manifesto from the world’s most Michelin starred chef, Alain Ducasse, with introductions by internationally renowned food writer Jay McInerney and chef Clare Smyth. At twelve years old, Alain Ducasse had never been to a restaurant. Less than twenty years later, he received his first Michelin star. Today he is one of just two chefs to have been awarded twenty-one stars. Now, for the very first time, Ducasse shares a lifetime of culinary inspirations and passions in a book that is part memoir and part manifesto. Good Taste takes us on a journey from his childhood, where he picked mushrooms with his grandfather on a farm in Les Landes, via work experience making crepes at a roadside café, several apprenticeships and a traumatic plane crash in which he was the only survivor, to setting up ground-breaking schools and restaurants across the world. He is now taking off his chef whites and passing what he knows to the next generation. Ducasse weaves a poignant ode to the humble vegetables that have inspired his entire cuisine and to the masters that guided him along the way, from Paris to New York to Tokyo. As he looks to the future, he reflects on just what ‘good taste’ means.

‘Inspired’ Le Point ‘Ducasse finally lifts the lid on both the things that have changed for him and the things that have endured’ Livres Hebdo ‘Through this book Alain Ducasse, always looking for new things, passes on everything he knows about cooking’ Le Chef

Alain Ducasse is one of the mostcelebrated chefs of his generation and the author of several cookbooks. Born in1956 in Les Landes, France, he went on to train with great chefs includingMichel Guérard, Gaston Lenôtre, Alain Chapel and Roger Vergé. In 2005, hebecame the first chef to simultaneously run three Michelin three-starred restaurants.He has set up schools, created factories and opened restaurants across theworld, most notably in Japan, the United States and London.