A Chef Takes His Food Higher Than Ever Before
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PARIS — When French super chef Alain Ducasse won the contract to operate an upscale restaurant in the Eiffel Tower, he faced a multitude of challenges. How to maximize the tiny space and capitalize on the views? How to complement the structure and capture its sense of history? And most important, how to match the, well, Frenchness of it?
admin @ June 2, 2008