Alain Ducasse, the culinary equivalent of Mick Jagger, has achieved legendary status with his three-Michelin-star restaurants in three cities and a total of 21 Michelin stars throughout his career. Despite his success, Ducasse remains active, recently collaborating with renegade Swiss vegan chef Daniel Humm of Eleven Madison Park in New York to create a plant-based menu for his restaurants in Paris and New York.
While acknowledging the growing trend towards plant-based diets, Ducasse advocates for a gradual approach. He explains, “I’ve had a vegetarian menu in Monaco since May 1987. It’s nothing new,” but adds, “It’s too early for a city like Macau to present dishes that are all vegetables.” Ducasse believes that introducing plant-based dishes step by step will be more effective in the long run.
Ducasse’s perspective on dining trends extends beyond a single city. He observes, “London is very similar to Macau, because they prefer French cuisine; however, in Saudi Arabia, our menu is 20 per cent animal protein and 80 per cent plant-based.” This shift in dietary preferences is reflected in his plans to open a restaurant in Riyadh, Saudi Arabia, in May and a culinary school in Abu Dhabi in the United Arab Emirates in the coming months.
Despite his global presence, Ducasse emphasizes his understanding of the region, having managed three restaurants in Doha, Qatar. He says, “We’ve been managing three restaurants in Doha (the capital of Qatar), so we understand the region.” While Hong Kong may not see a return of his presence, Ducasse leaves open the possibility of a future venture with the right partners.
For now, Macau remains fortunate to host Alain Ducasse at Morpheus, which has retained its two-Michelin-star status in the 2024 edition of the Michelin Guide. Ducasse aims for a coveted third star in the next edition. The restaurant underwent renovations earlier this year, and chef de cuisine Cedric Sabatin spent time in Paris to enhance his culinary skills. Ducasse expresses his enthusiasm, “This is one of my most beautiful restaurants… We hope to reopen with a new culinary inference, re-energised and modernised.”
