Ducasse

[Lesley C]

I did a stage the first year I worked in Lyon for Thierry Froissard and earned a paycheck the second time I worked in Cordes for Yves Thuries. And I was there as a pastry chef, not a writer. I worked as a professional pastry chef for 10 years before ever writing a word.

And that's great that you never got hit in the kitchen in France.

Loufood, are you saying you did? I'm still interested in hearing about the abuse you have seen or experienced in France.

Lesley, I took your point that it's locals v. the King of the World

No, I see it as the King of the World vs. the locals. Big difference.

Anyway, looking forward to tasting Mr. Ducasse's bagels, smoked meat, and poutine. Bet he could show those old boys at Schwartz's a thing or two.

[davidkemp]

lou wartches too much television. ducasse coming to montreal is just another business venture for him , its good for the people to try something different,has nothing to do with locals versus the king.i would love for montreal to have a basketball team this way i have the option to see an nba superstar if i wanted too.

[onionbreath]

Franchises or "Casual Spin-Offs" .... let's face it, it's all business ventures for the Kings of the World. Isn't that what predominates in Vegas? Mario Batali has a few in NCY (oTTO, iNOTECA),they are instant hits but time will tell. They tend to be slightly less expensive than the original Pappa-bear but still nowhere near what I would consider affordable or outstanding by Montreal standards.

And, Kevin, great cooking and great ingredients is something that I am certain can be found by exposing oneself to MANY kitchens and cultures ,great or small.

[docsconz]

I think that one way to look at this is as a major compliment to Montreal. It is a confirmation that Montreal and Quebec are major players in the international food scene. I don't think Ducasse would have chosen there otherwise. Lord knows, it is one of my favorite culinary cities. Any Ducasse restaurant makes it that much more likely that a city will be considered as a destination for foodie travel. Given that most travelers go to a city for more than one meal in a visit, the likelihood is that other high-end restaurants will benefit as well if someone has chosen Montreal to travel to because there is a Ducasse restaurant there. Does it mean that it will be better than Montreal's best? Not necessarily, it just raises the bar.

[gruyere]

As Docsconz says, Ducasse's interest in opening here is a compliment to the Montreal scene. He brings a certain approach to the business that, in general, is somewhat foreign to the chef owned culture of Montreal (I know there are plenty of exceptions to this strategy, but we are not familiar with, for example, the Wolfgang Puck formula). Ducasse's is one of vice presidents, human resource departments, corporate pensions, job security, while at the same time demanding very high quality results from his employees. There are many people in every sector of business who like this certainty. It's business; certainly there is passion, but will the head chef of whatever he calls his Montreal venture be as passionate as Normand Laprise or Racha Bassoud or Marc de Canck? I would guess not. It will be good for the Montreal. Will it become the best restaurant in the city? No! there's too much local competition that will be more agile. Will it spur the locals on to greater things? Let's hope so. That's good, isn't it?

[Louisa Chu]

Lesley, if you don't believe abuse happens in French kitchens, then what more is there to say?

david - television - if only.

[davidkemp]

yes there is abuse in french kitchens just as in kitchens everywhere.the only people that get abused are the ones that are not paying attetion to the chefs requests and commands,all kitchen staff is there to learn and if you are going to waste the chefs time and make him repeat things a thousand times obviously he is going to throw a pot your way,and you always have the option of just leaving.but the only loser is the one doing the stage.

[Lesley C]

Loufood, before you continue with your curt little comments, let me make it clear that I said I never experienced any kind of abuse in France, and that I asked if you did and what exactly you consider abuse.

What you consider abuse, what I consider abuse, and what Joel Robuchon (a notorious abuser) considers abuse may be a very different thing.

And why narrow in on France? Check out England, land of so-called abuser Gordon Ramsay. Or Spain, where chefs are known to treat foreign stagiaires like crap. I was "abused" once here in a pastry shop in Montreal. Abuse may happen in French kitchens but it happens in every other friggin' kitchen on the planet. The French are tough, often brutally honest, but no more twisted than any other population out there.

Go work in Moscow and let me know what happens.

[Louisa Chu]

As for abuse, I worked in France twice and was never abused.

Loufood, before you continue with your curt little comments, let me make it clear that I said I never experienced any kind of abuse in France, and that I asked if you did and what exactly you consider abuse.

How did this go from a Ducasse in Montreal thread to whatever this is all really about?