Philippe Duc grew up helping his grandparents garden in Rouen, became a certified chocolate and caramel master, and now cooks at SPOON by Alain Ducasse in Hong Kong.
A taste for life, a hint of epicurean living, and bright emotions could all easily be called a wonder. But wait, I have carried all of this inside me for as long as I have lived! So am I a wonder man? No, I’m just an inspired chef at SPOON restaurant.
I’m Philippe Duc, and I enjoy my profession as a real part of my inner world. It’s no wonder I became a chef, since my childhood was closely connected with gardening. My grandparents lived in Rouen, and I helped them plant, select, and water all kinds of produce: vegetables and even fruit.
To tell the truth, my mother was surprised that I wanted to take the kitchen path. She even tried to persuade me that architecture had a better future, but she failed.
Once again, it was half fate and half pure coincidence that the culinary courses started earlier than the architecture classes. From the very first class, I lost my sleep and every hobby except cooking, tasting, cutting, baking, and doing it all over again.
My teachers were good lecturers in theory, and they also showed me all the tricks they knew. They opened up a boundless world of tastes, aromas, and dishes that I keep developing every day, and I will keep doing it!
After the courses were over, I joined a college community in La Rochelle and improved my baking skills in Reims. While in Reims, I eagerly absorbed the knowledge Chef Vincent Dallet shared with me. I’m a lucky boy, as well as a smart one: by the time my extended training with Relais Desserts in Épernay was over, I was already a certified chocolate and caramel master.
But the next milestone was even bigger. I did my military service for France at the Hôtel de Matignon, a special place, since it is the official residence of the Prime Minister. Can you imagine the level of responsibility and service we had there?
It was a great and ambitious experience that opened the door of Alain Ducasse Enterprise to a simple farm boy. OK, I was already an experienced cook by then, but I felt like a boy, still lucky and smart.
Since then, I’ve run kitchens at the Plaza Athénée Hotel and at the Alain Ducasse Enterprise School, and I found myself wanting to share my knowledge and skills with young, inspired minds.
SPOON by Alain Ducasse at InterContinental Hong Kong brought me back to hands-on cooking. I’m still here, and I feel I’m in my place. I want to remind you of my true taste for life and the bright emotions that brought me where I am now.
This dish reflects the philosophy of SPOON restaurant: bold mixes, only fresh local products, and a pinch of creativity. Here we combine eggs, truffles, crayfish, and an airy soufflé. It’s hard to describe in words, but you should try the aroma and taste: it is unbelievable.
