Michelin-Starred Chef Alain Ducasse is a Collector of Objects

On 08 January 2021, by La Gazette Drouot

The three-Michelin starred chef created the menu of Drouot’s restaurant, L’Adjugé, which now offers restyled bistro cuisine.

 

What do you like most: painting, objects, photography?
Mostly objects. I’m addicted to scouring flea markets, second-hand shops and antique dealers for bargains and I love furniture, both antique and contemporary.

An artist or work that has caught your eye recently?
Sebastião Salgado was kind enough to lend me two photos that I put up on a wall at Comptoir du Café, which I recently opened on rue du Cherche-Midi. One was taken at Ichun-Prarara Falls in the heart of Venezuela’s Amazon forest, the other on the slopes of Mount Muhabura, a volcano in Uganda.

A work you'd like to own?
Something by one of the painters who did the best job of capturing the light of the Mediterranean, like André Derain or Paul Cézanne.

The artist who moves you most?
Shinichiro Ogata, who to me represents the quintessence of contemporary Japanese design.

Do you prefer the FIAC or Biennale Paris?
The Biennale.

Is there a guiding theme behind your acquisitions?
Most of the objects I’ve collected have something to do with restaurants, like tableware, books or old cooking utensils. One day or another, they end up in one of my restaurants. That’s the case for example of the dishes at L’Adjugé.

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