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The Quest of Alain Ducasse(La quête d'Alain Ducasse)

What can be the quest of Alain Ducasse, the little boy of the Landes now become the chef and most recognized mentor of cooking in the world? What is a man looking for who already seems to have everything? 23 restaurants in the world, 18 Michelin stars, Alain Ducasse never ceases to create addresses that appeal to our time, to build schools, to push the boundaries of his craft to new horizons, his curiosity has no limit. He traveled the world relentlessly, for to him cooking was an infinite universe. This public man, however secret, accepted to be followed for nearly two years, thus opening us the doors of his universe, in perpetual evolution.
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WHAT ARE CRITICS SAYING?

67

Austin Chronicle by

Ultimately, no matter how fascinating the subject, there are only so many shots of rich people relishing amuse-bouche, especially when it never feels like the main course arrives.
70

Variety by Alissa Simon

Gorgeously shot for the big screen by multihyphenate Gilles de Maistre, it thoughtfully explores what makes the globe-trotting chef-businessman tick.
60

The New York Times by Glenn Kenny

The movie depicts Mr. Ducasse’s sweeping streak — he prepares food for the homeless in Brazil and concocts a deluxe restaurant at Versailles — competently if not brilliantly. A screening of the film accompanied by a tasting menu afterward, though — that would be something.
50

The Hollywood Reporter by Jordan Mintzer

Beyond a few scattered insights, Quest mostly remains on the surface of someone it portrays as a kind of culinary Prometheus, all the while failing to justify why that should be the case. It's like a tasting menu that never really turns into a full meal.
63

The Globe and Mail (Toronto) by Kate Taylor

Foodies will enjoy the window into fancy restaurants but, without any interviews other than Ducasse, the documentary never questions the evolution of the chef into a peripatetic artistic director rather than an actual cook, nor the realism of professing environmental frugality in a three-star setting.
63

Slant Magazine by Keith Watson

The documentary provides little sense of intimacy with its subject, but it gives an in-depth look at the master chef's uniquely obsessive work habits.
70

Village Voice by Serena Donadoni

In his astute look at the artistry and business of food, de Maistre makes the case that haute cuisine serves the same function as haute couture, creating an indelible experience while encouraging new ideas to filter through the industry.

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