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Video: Breaking the Code of Haute Gastronomie

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Zoe Romanowsky - published on 11/14/14

Chef Alain Ducasse connects the pleasures of the table to the people behind it.

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. 

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