Video: Breaking the Code of Haute Gastronomie

NATURALITÉ from Simon Pénochet on Vimeo.

Chef and restaurateur, Alain Ducasse, speaks about the culinary path he began twenty-five years ago and his commitment to a cuisine of "naturality, " which revolves around three key elements in his French restaurant: fish, vegetables and grains. This approach to a healthier, more sustainable and environmentally-conscious cuisines creates a seamless thread between the diner and the grower.