U-Alain Ducasse: i-biography, iifoto, zokupheka

Omnye wabapheki bexesha lethu elidumileyo ngu-Alain Ducasse. Abapheki abaziwayo ngabafundi bakhe. Iindawo zokutyela u-Alain Ducasse u tyelela imihla ngemihla i-connoisseurs ye-cuisine efanelekileyo. Kwihlabathi lonke iincwadi zakhe malunga ne-gastronomy ziyaziwa. Ngoku siza kuthetha ngeenkcukacha malunga nalo mntu owaziwayo, xelela ngubani u-Alain Ducasse.

Biography

Intloko enkulu yekamva yazalwa ngoSeptemba 13, 1956 edolophini laseCosel-Sarrazin, elisezantsi kweFransi. Waqala ukubandakanyeka ekuphekeni eneminyaka elishumi elinesibhozo. Ekuqaleni wasebenza njengompheki-ncedisi, okanye kunokuba ngumkhumbi wokuhlambela, kwindawo yokutyela iPavillon Landais, e-Suston. Ngeli xesha wafunda esikolweni esikhethekileyo uAlain Ducasse. Emva kokugqiba, wathabatha isimemo sokusebenza kwindawo yokutyela i-Les Pres d'Eugenie. Emva komsebenzi wakhe waqhubeka eMoulin de Mougins. Kulapho wafunda ezininzi, kwaye waqala ukudala izitya, azalise ukutya kwendabuko kunye nezixhobo ezahlukeneyo. Ekuqaleni kweminyaka yama-80 waba yintloko yevenkile yokudlela yaseLa Terrasse (Juan-les-Pins). Iinqwenkwezi zaseMogy Michelin zokuqala zipheka u-Alain Ducasse wathola ngo-1984, esebenza kwiziko elithiwa nguJuana.

Emva koko uwela kwindawo yokuphahlazeka kweendiza, ngoxa enye yedwa ihlala iphila. Ulahlekelwe ngumsebenzi wakhe wobugcisa iminyaka emininzi, imisebenzi engama-30 yenziwa ngeli xesha. Ukubuyela emsebenzini, u-Alain Ducasse, onesithombeni sakhe esichazwe kwinqaku, uqala ukusebenza kunye ne-redoubled force. Ngo-1987 wanikezwa ukuba enze ivenkile yokudlela eLe Louis e Monte Carlo e-Hotel de Paris. Ukususela ekupheleni kweminyaka engama-80 u-Alain uye wabandakanyeka kakhulu ekuphuhlisweni kuka-Alain Ducasse, apho adala khona ukutya kwihlabathi. Ngo-1998, wanquma ukudala iqela lamaziko eSpoon.

Ngo-2000, u-Alain wathuthela ivenkile yakhe yokutyela esitratweni uRaymond-Poincare. Ngo-2007, uLe Leules Verne wangena ebukumkanini beevenkile zakhe. Kwiminyaka emibini kamva, ufumana inkwenkwezi yokuqala yeMogy Michelin.

Zokutya kunye noBukhosi

Ngoku u-Alain Ducasse ungumnikazi weevenkile ezingaphezu kwemashumi amabini emhlabeni jikelele. Kwakhona kunomdla ukuba kuwo onke amaziko ubalwe njengomcuphi, nangona kunjalo abanye abantu basebenza apho. Igama elithi Alain Ducasse luphawu oluthile. Xa abantu beva malunga nomphathi onjalo, ngokukhawuleza banokubambisana ngokutya kunye neenkonzo ezifanelekileyo. Ngendlela, umbhiyozo, oya kuba ngumcuphi we-Ducasse, ubiza i-euro eziyi-50 zamawaka. Ngoku u-Alain - umnini wesigqibo esiphezulu seFransi-iMyalelo yeLegion of Honor. Kungekudala uceba ukuvula ivenkile yakhe eRashiya. Wayeyinyamekela uPetros, ngoko kufuneka iziko lakhe elitsha libe khona. Igama le-yokutyela nguMxube.

U-Alain Ducasse ungumphathi wokuqala owakwazi ukudala, kunye nokugcina izinga eliphezulu lekhitshini. Ngoku ubukhosi baseDucasse, obunani labafundi abangaphezu kwe-1500, luquka amahotele, isikhungo semfundo kubapheki, iivenkile, neevenkile emhlabeni jikelele. Kwakhona kukho isikolo esikhethekileyo sika-Alain Ducasse kubo bonke abadlali. Ngowe-2003, uludwe lwabantu abangamakhulu aphezulu kwihlabathi lahlanganiswa . Umfokazi waseFransi kuphela u-Alain Ducasse. Ngoku makhe sijonge izitya zompheki. Mhlawumbi baya kunomdla.

Gouges

Ukuqwalasela ukupheka kombhali u-Alain Ducasse, kufuneka ukhumbule malunga nama-gushers. Ukulungiselela uza kufuneka:

• Ingxenye yeglasi yamanzi kunye nobisi oluninzi;
• Ityuwa;
• 113 amagremu ebhotela;
• 130 amagremu weeshizi ezinzima (apho i-30 grams ihamba ukuyifefa);
• Amaqanda amane;
• I-pinch yomnyama omnyama kunye ne-nutmeg yomhlaba;
• 112 amagremu omgubo.

Ukulungiselela

1. Okokuqala, ulungise i-oven ukuya kuma-degree angamakhulu amabini. Gubungela ipeni ngephepha lesikhumba.
2. Emva koko udibanise kwisiqwenga esincinci ibhotela, amanzi, ubisi kunye netyuwa. Yizisa kwi thumba.
3. Emva koko wongeza umgubo uze uyigubungele ngesipuni sokhuni de ifikeleleke.
4. Ubilise ngokushisa okuphantsi, uvuselele rhoqo, de ibe inhlama ihle emva kwezantsi kwaye ayiyi kuhamba. Malunga nemizuzu emibini.
5. Emva koko vumela uvavanyo lupholile malunga nomzuzu. Bulala iqanda apho.
6. Emva koko, gcoba intlama.
7. Emva koko faka amaqanda alandelayo, xuba.
8. Emva kokuthulula i-pinch yetyuwa, i-nutmeg kunye nepepper. Yongeza ke ushizi.
9. Emva koko fake inhlama kwisikhwama se-confectioner uze ubeke iibhola umgama omfutshane (malunga no-2 cm) ukusuka komnye nomnye. Oku kuyimfuneko ukuze kuqhutywe kuyo indawo yokukhula kovavanyo kwi-oven.
10. Emva kokufafaza ushizi.
11. Bhaka ngamashumi amabini ukuya kwimibala emnyama.

Ingxaki kwi-sauce yepaa

Ukuba uqwalasela iincwadi zokupheka zika-Alain Ducasse, ngoko unokukhumbula ngalowo.

Ukuze uzilungiselele isidlo, udinga i-trout enye (kilogram ukuya ku-3.5).

I-sauce uya kuyidinga:

• Iikhilogram ezimbini zeehayi ezinqabileyo okanye ezitsha;
• 200 amagremu e-arugula;
• Ezine iibhuru ezinkulu;
• 450 amagremu wamakhowe;
• 200 ml ye-ukhilimu;
• 150 ml yeoli yeoli;
• Intloko yeLetesi yaseRoma;
• 500 ml inkukhu yenkukhu (eshushu).

Ukupheka

1. Okokuqala thumba ii-peas kwi-salted (abilayo) amanzi uze uphekwe. Emva koko enye yesithathu yokupheka ibeke eceleni, uthele emanzini abandayo. Ama-peas asele aphekwe eminye imizuzu embalwa. Emva kokuthulula ngamanzi, gxuma iiperesi kwilizwe le-puree kwi-blender.
2. Emva kwamazambane adibeneyo kunye neoli yeoli. Emva koko unyaka ngetyuwa kunye nepilisi.
3. Kwi-pan yokutshisa ioli yeoli, yongeza i-anyanisi, uthathe iikhabhi. I-Stew imizuzu emithathu de ibe yincinci kwaye ivule.
4. Yongeza ityuwa, uthele kancane kancane umhluzi. Ubilise imizuzu elishumi de i-anyanisi ithambile ngokupheleleyo.
5. Sika iiqabunga ze-lettuce zibe ngamacangca angange-4 cm ubude.
6. Sika iifomthi zibe ngamaqhekeza asibhozo. Gubha ityuwa nganye, gazinga epanini elitshisayo. Ekupheleni kokupheka, faka iqela leoli ukwenza i-foam.
7. Kwisikebhe esahlukileyo sophula ama-mushroom kwi-bhotela imizuzu emihlanu. Yongeza amazambane ahlambulukileyo, iipayi, i-anyanisi, esele isele kuyo, ibhotela encinci. Stroke.
8. Yongeza amaqabunga e-lettuce, ibhotela encinane. Emva koko, ufafaze ngomnquma, oku kuyimfuneko ukucoca i-sauce.
9. Ubilise ukhilimu kwi-thumba, ngokukhawuleza uthele kwi-sauce-i-foam kufuneka ibonakale.
10. Kwiplabathi, uthele i-sauce encinci ngamakhowe. Emva koko wabeka intlanzi kuyo. Phalaza yonke into enomsila, uyihlobise ngesaladi, ixesha kunye nepepper kunye netyuwa.

I- recipe Madeleine iresiphi ngu-Alain Ducasse

Ukulungiselela kuyadingeka:

• Amaqanda asibhozo;
• 10 amagremu e-baking powder;
• 275 amagremu eswekile;
• Izikhuni ezine zamaqanda;
• 300 amagremu ebhotela;
• 250 amagremu omgubo ococekileyo;
• 8 amagremu setyuwa.

Cookies Cooking

1. Kwisitya, bhuqa izikhupha, ushukela namaqanda.
2. Kwesinye isixokelelwano sokunxilisa ityuwa, umgubo kunye ne-powder baking.
3. Bhatisa ibhotela.
4. Kwisitya sokuqala kunye namaqanda, uthele umxube womgubo kunye nezinye izithako. Emva kokuvusa kuze kube lula. Yongeza ke ioli. Hlanganisa kwakhona.
5. Shiya intlama "yokuphumla" ngeeyure ezilishumi elinambini.
6. Kudinga ukubunjwa ngendlela yemigobolondo. Ioli, ufefe ngomgubo.
7. Emva koko, galela inhlama ibe yimbumba ekungabikho phezulu. Emva koko ufake kwi-ovini, ulungiswe kwi-degrees ezingama-210. Bhaka kwiqondo elifanayo malunga nemizuzu emithathu, ngoko ukunciphisa ubushushu ukuya ku-190. Pheka kude kube yimveliso yegolide.