Gastronomic Outreach Award by Alain Ducasse

After Guy Savoy in 2018, it is now Alain Ducasse, three-star chef and grand chef of the Louis XV of Monaco, who receives the Prix du Rayonnement Gastronomique. A reward for an undeniable talent but above all that of making France's values shine in the world.

In the presence of Jean-Yves Le Drian, Minister for Europe and Foreign Affairs and Christophe Castaner, Minister of the Interior, Alain Ducasse was awarded this prestigious prize

during an official ceremony that brought together media personalities, ambassadors, parliamentarians and more than 400 guests in the Salons du Quai d'Orsay. During this 10th edition, the Chef was decorated by Guillaume Gomez, Chef des cuisines de l'Élysée.

This chef indicated that he was "Very happy to have awarded Alain Ducasse the Prix du Rayonnement Gastronomique at Le Quai d'Orsay this evening. I wanted Guy Savoy, last year's winner, to be present, because our profession depends only on transmission... and in the "collective" when one shines, he enlightens the others! »

Alain Ducasse said: "To feed our contemporaries is to offer them a break of peace and sharing. Feeding your contemporaries also means talking to them about Man's relationship with the planet, reconnecting them with the seasons and with nature. Make them realize that this planet must be respected because it does not feed us all but it can feed us all."

If the French gastronomic tradition has shone in the world for years, Alain Ducasse has long nurtured French excellence through many prestigious places. Chef of famous tables, he also launches out with his Alain Ducasse Group, buys restaurants, opens hotels, creates concepts, partners.... It settles all over the world with more than 1400 employees in Monaco, France, the United States, the United Kingdom, Japan, Switzerland, China, Mauritius, Italy, Tunisia and Lebanon.

And another remarkable and remarkable way to make this very French art shine: Alain Ducasse organized the lunch with the Head of State and Vladimir Putin at the Château de Versailles, as well as the dinner of the French presidential couple and Donald and Melania Trump at the Jules verne restaurant in the Eiffel Tower.

Exceptional tables, fine cuisine with the world's finest wines.... This French tradition with international influence must evolve every day. As Thibaut de La Rivière, Director of Sup de luxe, points out, "This sector must now deal with new factors such as the integration of sustainable development into the production chain or vegan and healthy consumption... But also with the tastes of the customers according to their culture. And it is to meet the many needs of the sector in terms of marketing, sales, distribution, communication and export development that Sup de Luxe has been offering the  MSc Food & Wine International Business for 15 years. »