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I think the French and the Japanese are both obsessed by seasons, small producers, freshness.

I think the French and the Japanese are both obsessed by seasons, small producers, freshness.


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Author introduction

Alain Ducasse (French: [alɛ̃ dykas]; born 13 September 1956) is a French-born Monégasque chef. He operates a number of restaurants including Alain Ducasse at The Dorchester which holds three stars (the top ranking) in the Michelin Guide.



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