{"id":3974946,"date":"2024-01-30T17:40:18","date_gmt":"2024-01-30T16:40:18","guid":{"rendered":"https:\/\/escales.ponant.com\/?p=3974946"},"modified":"2026-03-03T10:46:25","modified_gmt":"2026-03-03T09:46:25","slug":"alain-ducasse-interview-gastronomy-nuna-charcot","status":"publish","type":"post","link":"https:\/\/escales.ponant.com\/us\/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 global_colors_info=\u201d{}\u201d theme_builder_area=\u201dpost_content\u201d]<\/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

[\/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_3_text_color=\u201d#307F90\u2033 header_3_line_height=\u201d1.2em\u201d custom_padding=\u201d23px||48px|||\u201d hover_enabled=\u201d0\u2033 global_colors_info=\u201d{}\u201d theme_builder_area=\u201dpost_content\u201d sticky_enabled=\u201d0\u2033]<\/p>\n

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

[\/et_pb_text][et_pb_button button_url=\u201dhttps:\/\/us.ponant.com\/cruises\u201d url_new_window=\u201don\u201d button_text=\u201dExplore our trips\u201d button_alignment=\u201dleft\u201d _builder_version=\u201d4.23.1\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":"

Unfettered fine dining<\/p>\n","protected":false},"author":1,"featured_media":3974963,"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":[1476,1469],"class_list":["post-3974946","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-encounter-us","thematique-culinary-delights-us","thematique-dolce-vita-us"],"acf":[],"yoast_head":"\n3 questions for Alain Ducasse | PONANT US Magazine<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/escales.ponant.com\/us\/alain-ducasse-interview-gastronomy-nuna-charcot\/\" \/>\n<meta property=\"og:locale\" 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