We must let nature express itself in what it gives us.<\/em><\/p>\n[\/et_pb_text][et_pb_text _builder_version=\u201d4.27.5\u2033 _module_preset=\u201ddefault\u201d text_font=\u201d|300|||||||\u201d text_text_color=\u201d#000000\u2033 text_font_size=\u201d22px\u201d header_2_font=\u201d|300|on||||||\u201d header_2_text_align=\u201dcenter\u201d header_2_line_height=\u201d1.5em\u201d background_enable_color=\u201doff\u201d text_orientation=\u201dcenter\u201d custom_padding=\u201d30px|20px|30px|20px|true|true\u201d custom_padding_tablet=\u201d|0px||0px|true|true\u201d custom_padding_phone=\u201d|0px||0px|true|true\u201d custom_padding_last_edited=\u201don|desktop\u201d text_font_size_tablet=\u201d20px\u201d text_font_size_phone=\u201d18px\u201d text_font_size_last_edited=\u201don|desktop\u201d header_2_letter_spacing_tablet=\u201d\u201d header_2_letter_spacing_phone=\u201d\u201d header_2_letter_spacing_last_edited=\u201don|phone\u201d global_colors_info=\u201d{}\u201d theme_builder_area=\u201dpost_content\u201d]<\/p>\n
Jean-Philippe Blondet<\/p>\n
[\/et_pb_text][\/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=\u201d4.27.5\u2033 _module_preset=\u201ddefault\u201d header_2_font=\u201d|300|||||||\u201d header_2_text_color=\u201d#334556\u2033 header_2_font_size=\u201d38px\u201d global_colors_info=\u201d{}\u201d theme_builder_area=\u201dpost_content\u201d]<\/p>\n
Then, my inspiration also comes from the hills of Nice<\/strong>, on the French Riviera.<\/strong> These are my roots, my memories, like going to pick olives<\/strong>, going to the vegetable gardens<\/strong>, and so much more. A carrot that comes out of the ground, if it\u2019s shaped like a V, a heart, or a square, you have to leave it like that, that\u2019s how it was born. I\u2019m not at all the kind of chef who likes six-sided tourn\u00e9e potatoes, no, you have to let nature express itself<\/strong> in what it gives us.<\/p>\n[\/et_pb_text][\/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_image src=\u201dhttps:\/\/escales.ponant.com\/wp-content\/uploads\/2026\/03\/DSC_8788-1.jpg\u201d alt=\u201dplate of scallops at the Alain Ducasse at The Dorchester restaurant in London\u201d title_text=\u201dmeeting-jean-philippe-blondet\u201d _builder_version=\u201d4.27.5\u2033 _module_preset=\u201ddefault\u201d custom_padding=\u201d||23px|||\u201d global_colors_info=\u201d{}\u201d theme_builder_area=\u201dpost_content\u201d][\/et_pb_image][et_pb_text _builder_version=\u201d4.27.5\u2033 _module_preset=\u201ddefault\u201d theme_builder_area=\u201dpost_content\u201d hover_enabled=\u201d0\u2033 sticky_enabled=\u201d0\u2033]<\/p>\n
Plate of scallops at the Alain Ducasse at The Dorchester restaurant in London<\/span><\/span>\u00a0<\/span><\/em><\/p>\n[\/et_pb_text][\/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=\u201d4.27.5\u2033 _module_preset=\u201ddefault\u201d header_2_font=\u201d|600|||||||\u201d header_2_font_size=\u201d23px\u201d header_2_line_height=\u201d1.2em\u201d custom_padding=\u201d0px||18px||false|false\u201d global_colors_info=\u201d{}\u201d theme_builder_area=\u201dpost_content\u201d]<\/p>\n
What creative process guides you in developing your dishes?<\/h2>\n
[\/et_pb_text][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 global_colors_info=\u201d{}\u201d theme_builder_area=\u201dpost_content\u201d]<\/p>\n
I always start with the garnish<\/strong>. With good meat, good fish, good protein, whether wild or farmed according to best practices, I cook it well<\/strong> and bring my technical skills to bear, but I haven\u2019t done anything yet. On the other hand, bringing out the texture of a vegetable<\/strong> is something that makes an impression. Whether it\u2019s a carrot, beetroot, green bean, cauliflower or Jerusalem artichoke, when I hold it in my hand, a connection is made and it inspires me to develop the recipe.<\/p>\n[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row custom_padding_last_edited=\u201don|phone\u201d admin_label=\u201dMEA \u2013 quote V2\u2033 _builder_version=\u201d4.27.0\u2033 _module_preset=\u201ddefault\u201d background_color=\u201dRGBA(255,255,255,0)\u201d background_enable_image=\u201doff\u201d background_size=\u201dcustom\u201d background_image_width=\u201d20%\u201d background_position=\u201dtop_left\u201d max_width=\u201d1000px\u201d custom_margin=\u201d50px||||false|false\u201d custom_padding=\u201d|50px|60px|50px|false|true\u201d custom_padding_tablet=\u201d|0px||0px|false|true\u201d custom_padding_phone=\u201d|0px||0px|false|true\u201d background_image_width_tablet=\u201d20%\u201d background_image_width_phone=\u201d40%\u201d background_position_tablet=\u201dtop_left\u201d background_horizontal_offset_tablet=\u201d-4%\u201d background_horizontal_offset_phone=\u201d-10%\u201d background_vertical_offset_tablet=\u201d50%\u201d background_vertical_offset_phone=\u201d35%\u201d locked=\u201doff\u201d global_colors_info=\u201d{}\u201d theme_builder_area=\u201dpost_content\u201d][et_pb_column type=\u201d4_4\u2033 _builder_version=\u201d4.27.0\u2033 _module_preset=\u201ddefault\u201d background_color=\u201dRGBA(255,255,255,0)\u201d global_colors_info=\u201d{}\u201d theme_builder_area=\u201dpost_content\u201d][et_pb_image src=\u201dhttps:\/\/escales.ponant.com\/wp-content\/uploads\/2024\/09\/picto-quote.png\u201d alt=\u201dpicto-quote\u201d title_text=\u201dpicto-quote\u201d align=\u201dcenter\u201d _builder_version=\u201d4.27.0\u2033 _module_preset=\u201ddefault\u201d max_width=\u201d55px\u201d module_alignment=\u201dcenter\u201d custom_margin=\u201d||40px||false|false\u201d global_colors_info=\u201d{}\u201d theme_builder_area=\u201dpost_content\u201d][\/et_pb_image][et_pb_text _builder_version=\u201d4.27.5\u2033 _module_preset=\u201ddefault\u201d text_font=\u201d|300|on||||||\u201d text_text_color=\u201d#000000\u2033 text_font_size=\u201d26px\u201d header_2_font=\u201d|300|on||||||\u201d header_2_text_align=\u201dcenter\u201d header_2_line_height=\u201d1.5em\u201d background_enable_color=\u201doff\u201d text_orientation=\u201dcenter\u201d custom_padding=\u201d|20px||20px|true|true\u201d custom_padding_tablet=\u201d|0px||0px|true|true\u201d custom_padding_phone=\u201d|0px||0px|true|true\u201d custom_padding_last_edited=\u201don|desktop\u201d text_font_size_tablet=\u201d20px\u201d text_font_size_phone=\u201d18px\u201d text_font_size_last_edited=\u201don|desktop\u201d header_2_letter_spacing_tablet=\u201d\u201d header_2_letter_spacing_phone=\u201d\u201d header_2_letter_spacing_last_edited=\u201don|phone\u201d global_colors_info=\u201d{}\u201d theme_builder_area=\u201dpost_content\u201d]<\/p>\n
I love improvisation, the feeling of the moment. That\u2019s what cooking is all about.<\/em><\/p>\n[\/et_pb_text][et_pb_text _builder_version=\u201d4.27.5\u2033 _module_preset=\u201ddefault\u201d text_font=\u201d|300|||||||\u201d text_text_color=\u201d#000000\u2033 text_font_size=\u201d22px\u201d header_2_font=\u201d|300|on||||||\u201d header_2_text_align=\u201dcenter\u201d header_2_line_height=\u201d1.5em\u201d background_enable_color=\u201doff\u201d text_orientation=\u201dcenter\u201d custom_padding=\u201d30px|20px|30px|20px|true|true\u201d custom_padding_tablet=\u201d|0px||0px|true|true\u201d custom_padding_phone=\u201d|0px||0px|true|true\u201d custom_padding_last_edited=\u201don|desktop\u201d text_font_size_tablet=\u201d20px\u201d text_font_size_phone=\u201d18px\u201d text_font_size_last_edited=\u201don|desktop\u201d header_2_letter_spacing_tablet=\u201d\u201d header_2_letter_spacing_phone=\u201d\u201d header_2_letter_spacing_last_edited=\u201don|phone\u201d global_colors_info=\u201d{}\u201d theme_builder_area=\u201dpost_content\u201d]<\/p>\n
Jean-Philippe Blondet<\/p>\n
[\/et_pb_text][\/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=\u201d4.27.5\u2033 _module_preset=\u201ddefault\u201d header_2_font=\u201d|300|||||||\u201d header_2_text_color=\u201d#334556\u2033 header_2_font_size=\u201d38px\u201d global_colors_info=\u201d{}\u201d theme_builder_area=\u201dpost_content\u201d]<\/p>\n
When I cook, I don\u2019t think<\/strong>, not at all. Many chefs sit down with a piece of paper and a pen and sketch their dish, but I\u2019m unable to do that. I don\u2019t have a recipe. What\u2019s important for me is to be connected with the food <\/strong>and the moment in order to be able to create something.<\/p>\n[\/et_pb_text][\/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_image src=\u201dhttps:\/\/escales.ponant.com\/wp-content\/uploads\/2026\/03\/CopyrightC2A9Food_Story_Media_Ltd_-_ADAD_2024-10-1.jpg\u201d alt=\u201dChef Jean-Philippe Blondet and his team at the Alain Ducasse at The Dorchester restaurant in London \u201d title_text=\u201dmeeting-jean-philippe-blondet\u201d _builder_version=\u201d4.27.5\u2033 _module_preset=\u201ddefault\u201d custom_padding=\u201d||23px|||\u201d global_colors_info=\u201d{}\u201d theme_builder_area=\u201dpost_content\u201d][\/et_pb_image][et_pb_text _builder_version=\u201d4.27.5\u2033 _module_preset=\u201ddefault\u201d theme_builder_area=\u201dpost_content\u201d hover_enabled=\u201d0\u2033 sticky_enabled=\u201d0\u2033]<\/p>\n
Chef Jean-Philippe Blondet and his team at the Alain Ducasse at The Dorchester restaurant in London\u00a0<\/span><\/span><\/em><\/p>\n[\/et_pb_text][\/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=\u201d4.27.5\u2033 _module_preset=\u201ddefault\u201d header_2_font=\u201d|600|||||||\u201d header_2_font_size=\u201d23px\u201d header_2_line_height=\u201d1.2em\u201d custom_padding=\u201d0px||18px||false|false\u201d global_colors_info=\u201d{}\u201d theme_builder_area=\u201dpost_content\u201d]<\/p>\n
You\u2019ve been working with Alain Ducasse for over twenty years. What does he bring to your approach to gastronomy?<\/h2>\n
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Respect, high standards, passing on knowledge, a responsible approach<\/strong> to cooking and naturalness<\/strong>, even though his vision is even more advanced than mine. Perhaps also a little wisdom<\/strong>, because he is calm, he has experienced a lot and he passes on a lot of knowledge.<\/strong> He travels 300 days a year, and we draw on all that. Lastly, beyond his role as a chef, everything he manages to achieve inspires me greatly. He has built a huge empire, and he has surrounded himself with the right people. Over the next five years, I will be in the business creation phase. So I observe<\/strong> him and I learn a lot<\/strong> from all of this.<\/p>\n[\/et_pb_text][\/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 locked=\u201doff\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 text_font_size=\u201d12px\u201d header_2_font=\u201d|300|||||||\u201d header_2_text_color=\u201d#334556\u2033 header_2_font_size=\u201d38px\u201d custom_padding=\u201d0px||40px||false|false\u201d global_colors_info=\u201d{}\u201d theme_builder_area=\u201dpost_content\u201d]<\/p>\n
\u00a0<\/p>\n
Photo credits: Food Story Media Ltd<\/p>\n
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Explore the world with PONANT<\/p>\n
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Savour the finest culinary creations on a gourmet cruise<\/p>\n
[\/et_pb_text][et_pb_button button_url=\u201dhttps:\/\/us.ponant.com\/cruises\/themes\/gastronomy\u201d url_new_window=\u201don\u201d button_text=\u201dDiscover all our gastronomic cruises \u201d button_alignment=\u201dleft\u201d _builder_version=\u201d4.27.5\u2033 _module_preset=\u201ddefault\u201d custom_margin=\u201d20px||20px||false|false\u201d global_colors_info=\u201d{}\u201d theme_builder_area=\u201dpost_content\u201d][\/et_pb_button][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n\n\n","protected":false},"excerpt":{"rendered":"
Nature as a guide <\/p>\n","protected":false},"author":7,"featured_media":16899604,"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":[1188],"tags":[],"thematique":[1462,1476],"class_list":["post-16905662","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-encounter-us","thematique-artists-and-guests-us","thematique-culinary-delights-us"],"acf":[],"yoast_head":"\n
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