Those familiar with renowned French chef Alain Ducasse will recognise his hallmark contemporary French haute cuisine. Having grown up on a farm in the Landes region of France, Ducasse places a strong emphasis on fresh, seasonal ingredients and using local produce wherever possible.
Awarded two Michelin stars, Alain Ducasse at Morpheus is overseen by the legendary chef himself, joined by chef de cuisine Cedric Satabin. Having worked for almost four years as chef de partie at Le Louis XV โ Alain Ducasse in Monaco, chef Satabin joined the Macau restaurant in 2018.
One of the first recipes Satabin learned during his time in Monaco was the signature seasonal vegetable โcookpotโ โ a dish showcasing seven seasonal vegetables, cooked and served differently at each of Ducasseโs restaurants.
โThis dish was created back in 1987 for Le Louis XV โ Alain Ducasse at Hotel de Paris Monte-Carlo in Monaco,โ says Satabin. โAt that time, vegetables were not commonly considered as ingredients. This recipe was from his first vegetarian menu, Les Jardins de Provence [the Provenceโs Garden].โ
Adapting the dish to suit local tastes and the vegetables available in Macau, Satabin sources the peas and baby leeks locally, while the artichoke, trumpet zucchini, green asparagus, butter lettuce, radish, turnip, baby carrots, fennel, green beans, snow peas and carrot leaves are imported from Provence.