{"id":2549228,"date":"2024-01-30T17:40:11","date_gmt":"2024-01-30T16:40:11","guid":{"rendered":"https:\/\/escales.ponant.com\/?p=2549228"},"modified":"2026-03-02T16:03:51","modified_gmt":"2026-03-02T15:03:51","slug":"alain-ducasse-interview-gastronomy-nuna-charcot","status":"publish","type":"post","link":"https:\/\/escales.ponant.com\/en\/alain-ducasse-interview-gastronomy-nuna-charcot\/","title":{"rendered":"3 questions for Alain Ducasse"},"content":{"rendered":"

[et_pb_section fb_built=\u201d1\u2033 _builder_version=\u201d4.16\u2033 _module_preset=\u201ddefault\u201d custom_padding=\u201d0px||0px||false|false\u201d global_colors_info=\u201d{}\u201d theme_builder_area=\u201dpost_content\u201d][\/et_pb_section][et_pb_section fb_built=\u201d1\u2033 _builder_version=\u201d4.16\u2033 _module_preset=\u201ddefault\u201d custom_padding=\u201d0px||0px||false|false\u201d global_colors_info=\u201d{}\u201d theme_builder_area=\u201dpost_content\u201d][et_pb_row _builder_version=\u201d4.16\u2033 _module_preset=\u201ddefault\u201d max_width=\u201d900px\u201d custom_padding=\u201d0px||0px||true|false\u201d global_colors_info=\u201d{}\u201d theme_builder_area=\u201dpost_content\u201d][et_pb_column type=\u201d4_4\u2033 _builder_version=\u201d4.16\u2033 _module_preset=\u201ddefault\u201d global_colors_info=\u201d{}\u201d theme_builder_area=\u201dpost_content\u201d][et_pb_text _builder_version=\u201d4.27.5\u2033 _module_preset=\u201ddefault\u201d header_2_font=\u201d|300|||||||\u201d header_2_text_color=\u201d#334556\u2033 header_2_font_size=\u201d38px\u201d header_2_line_height=\u201d1.4em\u201d custom_padding=\u201d0px||0px||true|\u201d hover_enabled=\u201d0\u2033 global_colors_info=\u201d{}\u201d theme_builder_area=\u201dpost_content\u201d sticky_enabled=\u201d0\u2033]<\/p>\n

Unfettered fine dining<\/strong><\/h2>\n
\n

When a love of adventure and challenges goes hand in hand with a taste for expertise and gastronomic excellence.<\/a>.. PONANT, Alain Ducasse and Ducasse Conseil have been working together for many years towards the same shared goal: to provide an authentic, original and top-quality dining experience. Here, we sit down for a chat with the multi-Michelin-starred chef.<\/p>\n<\/blockquote>\n

[\/et_pb_text][et_pb_text _builder_version=\u201d4.23.1\u2033 _module_preset=\u201ddefault\u201d text_text_color=\u201d#334556\u2033 header_3_text_color=\u201d#307F90\u2033 custom_padding=\u201d23px||68px|||\u201d hover_enabled=\u201d0\u2033 global_colors_info=\u201d{}\u201d theme_builder_area=\u201dpost_content\u201d sticky_enabled=\u201d0\u2033]<\/p>\n

Why did you establish this partnership with PONANT?<\/strong><\/h3>\n

Alain Ducasse<\/strong>:I wanted to rise to the challenge of offering high-quality culinary services <\/strong>when faced with certain constraints. At Ducasse Conseil<\/strong>, we\u2019re used to preparing meals in extreme conditions, like those we prepare for the astronauts on the International Space Station, for example! Our mission for PONANT was particularly inspiring: how can we prepare and serve fine cuisine at sea, <\/strong>\u00a0even on a cruise ship that\u2019s sailing amongst the ice<\/a>? As you can imagine, this requires perfect organisation, particularly when it comes to supplies.<\/p>\n

[\/et_pb_text][et_pb_image src=\u201dhttps:\/\/escales.ponant.com\/wp-content\/uploads\/2023\/12\/A10I6491_DryRun-Hotelier_CDT-Charcot\u00a9PONANT-JulienFabro-1.jpg\u201d alt=\u201dducasse conseil ponant\u201d title_text=\u201drencontre-alain-ducasse\u201d _builder_version=\u201d4.23.1\u2033 _module_preset=\u201ddefault\u201d global_colors_info=\u201d{}\u201d theme_builder_area=\u201dpost_content\u201d][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u201d4.16\u2033 _module_preset=\u201ddefault\u201d max_width=\u201d900px\u201d custom_padding=\u201d0px||0px||true|false\u201d global_colors_info=\u201d{}\u201d theme_builder_area=\u201dpost_content\u201d][et_pb_column type=\u201d4_4\u2033 _builder_version=\u201d4.16\u2033 _module_preset=\u201ddefault\u201d global_colors_info=\u201d{}\u201d theme_builder_area=\u201dpost_content\u201d][et_pb_text _builder_version=\u201d4.23.1\u2033 _module_preset=\u201ddefault\u201d header_3_text_color=\u201d#307F90\u2033 custom_padding=\u201d41px||48px|||\u201d global_colors_info=\u201d{}\u201d theme_builder_area=\u201dpost_content\u201d]<\/p>\n

How far back does the partnership between Alain Ducasse and PONANT go?<\/strong><\/h3>\n

A. D.<\/strong> : It is a long-standing, solid partnership that began in 2016<\/strong> and is based on a shared vision. We have the same high quality standards and the same ambition to give passengers a memorable experience. We also share a concern for how our business activities affect the environment.<\/p>\n

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Jer\u00f4me Lacressonni\u00e8re<\/strong>, Chef and Director of Ducasse Conseil, talks about the aims of this gastronomic partnership<\/em><\/p>\n

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Does the gourmet restaurant aboard the <\/strong>Commandant Charcot<\/em><\/strong><\/a> offer a unique experience?<\/strong><\/h3>\n

A. D.<\/strong> : My team and I are extremely proud of this restaurant, Nuna,<\/em> which is the only Alain Ducasse gourmet restaurant operating at sea. Byembracing all the constraints inherent to cruising<\/strong>, we are able to offer passengers aboard the Commandant Charcot<\/em> contemporary French fine dining<\/strong>. Better still, we also strive to ensure that our cuisine retains a link with the natural world and local cultures. That\u2019s why we make every effort to buy our supplies from local \u00a0producers, <\/strong>particularly fishermen, on each stopover. This quest for quality, authenticity and originality is never-ending: we are constantly reassessing to deliver innovation and improvements.<\/p>\n

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Photos credits : \u00a9Matteo Carassale ; \u00a9PONANT-Julien Fabro ; \u00a9PONANT-Gilles Trillard<\/p>\n

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Savour every moment on board<\/p>\n

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Combine fine dining with the pleasures of sailing<\/p>\n

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Unfettered fine dining<\/p>\n","protected":false},"author":25,"featured_media":3045895,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","_sitemap_exclude":false,"_sitemap_priority":"","_sitemap_frequency":"","footnotes":""},"categories":[22],"tags":[],"thematique":[1429,1422],"class_list":["post-2549228","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-encounter","thematique-culinary-delights","thematique-dolce-vita-en"],"acf":[],"yoast_head":"\nAlain Ducasse: Discussing fine dining on cruises | Magazine PONANT<\/title>\n<meta name=\"description\" content=\"Find out more about the partnership between PONANT and Ducasse Conseil, which delivers an exceptional fine dining experience at sea\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, 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Sp\u00e9cialiste SEO, elle devient traffic manager puis journaliste. Sa double casquette lui permet de collaborer avec PONANT EXPLORATIONS. Une aubaine pour cette exploratrice qui, si elle aime s\u2019\u00e9chapper aux quatre coins du globe, nourrit un r\u00e9el int\u00e9r\u00eat pour les r\u00e9gions de France, leurs for\u00eats, leur flore et les chemins de traverse.","sameAs":["https:\/\/www.linkedin.com\/in\/claire-vienne-4a01711b\/"]}]}},"_links":{"self":[{"href":"https:\/\/escales.ponant.com\/en\/wp-json\/wp\/v2\/posts\/2549228","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/escales.ponant.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/escales.ponant.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/escales.ponant.com\/en\/wp-json\/wp\/v2\/users\/25"}],"replies":[{"embeddable":true,"href":"https:\/\/escales.ponant.com\/en\/wp-json\/wp\/v2\/comments?post=2549228"}],"version-history":[{"count":1,"href":"https:\/\/escales.ponant.com\/en\/wp-json\/wp\/v2\/posts\/2549228\/revisions"}],"predecessor-version":[{"id":16861133,"href":"https:\/\/escales.ponant.com\/en\/wp-json\/wp\/v2\/posts\/2549228\/revisions\/16861133"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/escales.ponant.com\/en\/wp-json\/wp\/v2\/media\/3045895"}],"wp:attachment":[{"href":"https:\/\/escales.ponant.com\/en\/wp-json\/wp\/v2\/media?parent=2549228"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/escales.ponant.com\/en\/wp-json\/wp\/v2\/categories?post=2549228"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/escales.ponant.com\/en\/wp-json\/wp\/v2\/tags?post=2549228"},{"taxonomy":"thematique","embeddable":true,"href":"https:\/\/escales.ponant.com\/en\/wp-json\/wp\/v2\/thematique?post=2549228"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}