Alain Ducasse on Healthy Living

Alain Ducasse, the world-renowned French master chef, is busier than ever. The first chef ever to win three Michelin stars for each of three different restaurants (he operates nearly 30 restaurants in eight countries), he is also the author of more than a dozen cookbooks in two languages and has multiple cooking schools and training alliances around the world under his command. Clearly, Ducasse's stamina has much to do with his diet: "I would never be able to lead the insane lifestyle I do, traveling all over the world, if I wasn't eating food that was simple and healthy," he acknowledges.

In his new bookNature: Simple, Healthy and Good, 190 Recipes From a French Master Chef, inspired by a series he's published in French, Ducasse's recipes are built on ingredients that are both nutritional and flavor powerhouses: whole grains, seafood, and nutrient-dense vegetables. If any chef can make healthy dishes taste divine, it's Ducasse. And if you don't believe us, just check out the recipes he's sharing from his book.

Epicurious:What inspired you to write the bookNature?

Alain Ducasse:I was brought up on a farm in Southwest France, eating farm-fresh produce three times a day. It was paradise on earth, and it shaped my eating habits and my sense of taste.

Epi:How did you start working with cookbook collaborator Paule Neyrat?

AD:Paule is a longtime friend for 20 years. She is also a highly respected journalist. We trust and respect each other's skills. She was a natural fit when I started thinking about theNaturebook series.

Epi:What is your favorite recipe in the book?

AD:I love any excuse to work with a mortar and pestle. The condiments recipes are quick and easy to make and there's a wide variety of seasonal inspirations. Use them as a topping for crostini when friends come around for an aperitif, or to accompany grilled meat or fish.

Epi:In your book, many of the recipes call for cheese, bread, and butter. Would you say that eating healthily isn't so much about eliminating certain ingredients as it is about reducing the amount?

AD:Yes, exactly. If you don't treat an ingredient and its flavors with respect—if you drown it in oil, for instance—you'll spoil it.

Epi:Butter is such an integral part of French cuisine. What do you think is the best substitute for it?

AD:Extra-virgin olive oil.

Epi:What is your ideal meal from this book?

AD:Here are some of the recipes I like: Cucumber and Yogurt Gazpacho with Fresh Mint and a Crisp Garnish, Vegetables à la Barigoule with Vanilla, Steamed Whiting with Seaweed and Sautéed Greens, Oeufs en Cocotte with Morels, and Apples and Pears Gently Stewed in a Römertopf.

Epi:Are there plans to open a restaurant with aNaturefocus?

AD:I am looking into a Paris location for this concept.

Epi:Is there a favorite ingredient that you like to cook with?

AD:Espelette pepper. I tend to have a jar on hand when I'm cooking. If you can't find it, hot paprika makes a good substitute.

Epi:Do you have a guilty pleasure? Like chocolate or wine?

AD:BLT sandwiches.

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