Alain Ducasse's Seasonal Menu

Part gastro-scientist, part aesthete, chef Alain Ducasse creates food that is frequently described as the haute couture of gastronomy. He helms 27 restaurants, including a trio of three-Michelin-starred establishments: The Plaza Athénée in Paris, Beige in Tokyo and The Dorchester in London. NOWNESS met Monsieur Ducasse at the latter for an exclusive peek at the annual tasting of his Winter Menu, during which the grand master and his head chef Jocelyn Herland assessed months of scrupulous work. Photographer Toby Glanville was there to capture the new additions, which highlight British-sourced winter vegetables including Jerusalem artichokes, pumpkin, quince and salsify, as well as Yorkshire venison, Scottish beef and shellfish. Ducasse, in turn, revealed his definition of a remarkable dish: “Seasonal, genuine and, of course, delicious.” To find out what Ducasse thinks about English taste buds and French food habits, click here.

To learn how to make Alain Ducasse's famed berry and mascarpone dessert "The Lady in Red" visit our Facebook page for the recipe.