Alain Ducasse: A chef (and entrepreneur) for all seasons

Since the 1950s food production has undergone mass industrialization. As such, our relationship to food has become numb. Leading chef Alain Ducasse, who has co-authored a book on eating as an act of civic duty, spoke at EHL recently on how there needs to be a greater respect for the selection of ingredients. In his book, Ducasse seeks to re-awaken our senses and change the way we eat, predicating a return to honest and simple food where pleasure is king.

Key pillars of luxury hospitality: Quality and consistency

In a series of pieces on luxury hospitality, based on interviews with leading hoteliers in Paris, Suzanne Godfrey examines the key pillars that she believes define the luxury hotel, or more specifically, the Palace. Here she explores the need for quality in all things, all of the time.

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