Scott Kerr speaks to Pascal Féraud, Executive Chef at DUCASSE Paris, the restaurant group for world renowned chef Alain Ducasse. Pascal discusses his career working as a top chef in many of Alain Ducasse's emblematic fine dining restaurants including Le Louis XV in Monaco and Le Jules Verne located on the second floor of the Eiffel Tower in Paris. Pascal also talks about the Ducasse philosophy that's shared across the Group's extensive global empire of restaurants, adjusting his approach for American tastes and habits when he worked in Los Angeles, how the role of executive chef has changed over the years, Ducasse's haute chocolate universe, fine dining trends, and the impact of advanced technology on his kitchens. Plus: The challenges that come with operating a high-end restaurant in the Eiffel Tower
Featuring: Pascal Féraud, Executive Chef at DUCASSE Paris (ducasse-paris.com)
Host:
Scott Kerr, Founder & President of Silvertone Consulting
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The Luxury Item is the leading podcast on the business of luxury, and an important resource for global industry decision makers who want to stay one step ahead. Listen to insightful conversations with leaders of the world's most influential luxury brands as they share the latest trends, insights, and strategies that are helping them forge a strong path forward.
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