in 1956 and considered the best chef in the world, he is the only one to have three Michelin stars in each of his three gastronomic restaurants in Monaco, Paris and New York. Along with haute cuisine, Ducasse has developed in recent years an ambitious project that also includes the recovery (and vindication) of more traditional forms of restoration such as the bistro and the rural inn, a facet in which it has also been rewarded with new Michelin stars