Cookpot by Alain Ducasse
This year created signature dish of acclaimed chef Alain Ducasse, the “cookpot” is a triumph of flavor and form, championing the divine simplicity of organic vegetables. First launched at the Hotel Plaza Athénée at the end of January, this dish is soon to be found on the menus of Ducasse restaurants around the world- from Paris to Tokyo, from New York to Mauritius. The cookpot brings together seven seasonal vegetables that represent the local terroir, all prepared in porcelain cookware specially designed for Ducasse by Pillivuyt.
This dish symbolizes the culinary philosophy of Alain Ducasse, creating a “sincere cuisine”– a harmony of flavors– that is both respectful to the environment and to health. March 21 heralds both the arrival of spring, and the cookpot. Here are some examples of the delicious surprises that await in restos around the world this month: cabbage and new turnips with sorrels at Aux Lyonnais in Paris, spring vegetables with white mushrooms at Adour New York, vegetables from the peasant farmers of Kamakura at Tokyo’s Beige Alain Ducasse, and local Britannic vegetables topped with Montgomery cheddar at Alain Ducasse at The Dorchester.
