Our expertise, for all catering businesses
We assist hospitality and catering professionals in the creation, the development and the long-term success of their project.
Unique know-how, a customized approach
Whether it is the launch or the renewal of a global F&B offer, or an answer to a specific problem, our teams are involved at every stage of your project.
Our methodology
UPSTREAM
Diagnosis
and project study
This phase of understanding your strategic and operational environment is an essential prerequisite for any mission.
UPSTREAM
Conceptualization
and development
of recommendations
Based on your objectives and your specifications, we formulate concrete recommendations.
AT THE OPENING
Implementation
of solutions
We operationally translate our recommendations and support you at every stage of the deployment of your F&B offer.
AFTER OPENING
Personalized
follow-up
Throughout our mission, our teams are available and visit you regularly. The objective: to ensure the lasting accuracy of the service and the constancy of quality.
Devoted experts dedicated to the success of your project
Our team has strong academic backgrounds and operational experience in Alain Ducasse's restaurants' brigades in France and abroad. We are imbued with the same product culture, and we apply strong principles: passion, rigor, quest for excellence.
We share these values with the professional experts at DUCASSE Paris who we punctually work with.
The richness and diversity of our backgrounds give us the ability to intervene on all types of projects.
CHEF DIRECTOR OF DUCASSE CONSEIL
Jérôme Lacressonnière
Chef Director
Jérôme's career began in 1995 in Monaco at the restaurant « Alain Ducasse à L’Hôtel de Paris » and then at the Ritz hotel in Paris. After a military service at Hôtel de Matignon for the Prime Minister, Jérôme became chef of the French General Consul in Hong Kong and worked there until 1999. He then joined Alain Ducasse teams at the « 59 Poincaré » in Paris and in 2000 at the « Alain Ducasse at the Essex House » in NYC before flying to Japan for the opening of « Beige Alain Ducasse Tokyo », where he became Executive Chef in 2005. In 2008, he won the first Michelin star. Joining DUCASSE Education in 2010, Jérôme brings his international experience in commercial and collective catering to our clients. In 2012, he co-wrote the book "Cooking for kids: Simple, healthy and natural food" with Paule Neyrat and Alain Ducasse. Since 2015 and with a 20-year experience alongside Alain Ducasse, Jérôme has become the Executive Chef Director of DUCASSE Conseil, an operational consulting firm that shares its expertise and vision of responsible catering for all.
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Adeline Robert
Senior chef consultant
Adeline has evolved between France and the USA: the Hotel du Palais in Biarritz, the San Francisco Ritz Carlton, then at the Pavillon Ledoyen in Paris. She joined the Maison DUCASSE Paris in 2005 as a Chef Instructor at the Alain Ducasse Training Center and then joined the Jules Verne and Benoît New York Brigades. Back in France, she worked as a Chef Instructor at the Ritz Hotel in Paris. In 2011, she was appointed Head Chef of the ""A-propos"" concept, a high-end corporate restaurant. Since 2016 she devotes herself fully to DUCASSE Conseil as a senior consultant.
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Gwendal Le Ruyet
Chef consultant
Originally from Britanny, Gwendal followed hotel studies near Paris. He then worked alongside Alain Ducasse for 6 years (Alain Ducasse at the Essex House, Hostellerie de l'Abbaye de la Celle, Il Cortile) before travelling to build his own culinary philosophy. He became Chef at the Château de Montreuil and kept the Michelin star in 2016. He joined DUCASSE Conseil in early 2017.
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