Chef-Legend Alain Ducasse's BA Night Kitchen Dinner Took Us to the French Riviera
When a king of fine dining decides to cook an intimate dinner at the BA Night Kitchen, we drop everything and sit down at the table, napkins on our laps. And when that king is Alain Ducasse, who shows up with a truck full of ingredients and dozens of staff to help, we thank our lucky stars, eat all the chocolates, drink all the wine, and know that we're well taken care of. From charcuterie and chickpea flour panisse at cocktail hour to luscious zucotto and limoncello baba (a riff on his classic armagnac baba) at dessert, this is what it's like to watch a master at work—and enjoy great company in the process.
Alex Lau2/19Behind the Bar
Cocktail hour saw the introduction of three signature drinks. After two, we could hardly remember what they were. But we remember the music, a Southern France-inspired playlist that Ducasse and his team put together to set the mood.
Alex Lau3/19All the Little Veggies
A crudité done right is so much more than dry carrots and celery. At cocktail hour, vibrant baby vegetables were passed around, along with panzimonio, a silky-creamy basil dip situation.
Alain Ducasse4/19Meat and Greet
Charcuterie, including bresaola and prosciutto, was in no short supply at the cocktail hour.
Alex Lau5/19Rosé All Day
There ain't no party like a party that starts off with a jeroboam of rosé. Here, Yolanda Edwards, creative director of Condé Nast Traveler, catches up with chef Becerra.
Alex Lau6/19The Man, The Chef, The Legend
Ducasse is a fine-dining legend, and one of the first chefs to have three Michelin stars in multiple cities. Here, he supervises chefs in the kitchen as they plate.
Alex Lau7/19Entourage
Ducasse rolls deep. His team showed up with a full truck of food, and dozens and dozens of staffers who needed to clear security, said BA executive editor Christine Muhlke. On the table, spot the fresh grissini that pastry chef Mickael made for the occasion.
Alex Lau8/19Meeting His Hero
Aaron Silverman of Rose's Luxury in Washington, D.C. (the no. 1 restaurant on BA's Hot 10 in 2014), got a chance to chat with Alain Ducasse, who he says is his culinary hero. Silverman was so jazzed about the occasion that he only came to New York for the dinner's few hours, and was gearing up to drive back to D.C.—and fly out to Portland on a 5 a.m. flight—as soon as the meal was over.
Alex Lau9/19The Coolest Thing Since Sliced Bread
Olive fougasse that pastry chef Mickael baked fresh, and individual baguettes and country bread from local Tom Cat Bakery. We'll have one of each, please.
Alex Lau10/19Clear Eyes, Full Hearts
Ducasse coached his team on everything from the right texture for ravioli to how much salt to add to this mozzarella di bufala and tomato number.
Alex Lau11/19Under the Sea (Bream)
Marinated sea bream with citrus kept flavors light and bright, and will soon make its way onto the menu at Rivea, Ducasse's newest restaurant, set to open in Las Vegas this fall.
Alex Lau12/19Behind the Curtain
We peeked into the kitchen to see how the pros do it. The takeaway? Even just for a few hours, the cooks were lightning-quick with preparation and even faster to break everything down and clean up once the meal was over. This is what a well-oiled machine looks like.
Alex Lau13/19We're Going to Need More Bread
Ducasse and his team served a Provence-style caponata with capers and pine nuts on beautiful glass dishes from his New York restaurants.
Alex Lau14/19Hitting it Off
Between courses, conversation was in full swing, as guests like the New York Times' Sam Sifton and Food Republic's Richard Martin chatted and enjoyed wine that just kept flowing.
Alex Lau15/19Heaven Is a Place with Pasta
Before these artichoke and spinach ravioli—decorated with borage flowers—were plated or hit the dining room table, Ducasse gently squeezed each and every one of them to make sure they were ready to go.
Alex Lau16/19What Do You Serve with a Limoncello Baba?
More limoncello, of course. A tip from Ducasse: make sure that limoncello is frozen when serving.
Alex Lau17/19Sharing is Caring, Unless It's This Dessert
Meet the zucotto, a creamy, dreamy dessert made from hazelnut, gianduja, pralines, sponge cake, and lots of cream. The dessert's intended for sharing—part of an "apéritif way of life," as Sonja Toulouse, marketing manager for Alain Ducasse, describes it.
Alex Lau18/19Le Chocolat
BA executive editor Christine Muhlke special requested that Ducasse bring these chocolates from his chocolate factory in Paris' 10th arrondisement, La Manufacture du Chocolat. He brought four giant boxes in his suitcase.
Alex Lau19/19More Wine, Please
Long after the dinner ended, Chris Ying of Lucky Peach, chef David Kinch from Manresa in California, and Muhlke, among other guests, stayed to chat—and sip on some impromptu bourbon whiskey-plus-sherry drinks from David Kaplan of Proprietors (which includes New York's Death & Co.).
