French chefs Michel Sarran, Helene Darroze, Guy Savoy, Alain Ducasse, Philippe Etchebest, ACCOR ceo Sebastien Bazin, Nicolas De Villiers, Rodolphe Delord, Philippe Coy, Sophie Huberson, Marie-Reine Fischer, Nicolas Dayot, Sven Boinet, Didier Chenet and Roland Heguy take part in a videoconference with French President Emmanuel Macron and members of the government at the Elysee Palace, on the 39th day of a strict lockdown in France to stop the spread of the coronavirus (COVID-19) disease, in Paris, France April 24, 2020. Ludovic Marin/Pool via REUTERS 

Newly awarded three-star Michelin chef Kei Kobayashi of Kei restaurant poses next to chef Alain Ducasse on stage during the Michelin Guide 2020 award ceremony in Paris, France, January 27, 2020. REUTERS/Charles Platiau 

French Chef Alain Ducasse arrives to attend a state dinner in honour of Chinese President Xi Jinping and his wife Peng Liyuan (not pictured) at the Elysee Palace in Paris, France, March 25, 2019. REUTERS/Gonzalo Fuentes 

French Chef Alain Ducasse arrives to attend a state dinner in honour of Chinese President Xi Jinping and his wife Peng Liyuan (not pictured) at the Elysee Palace in Paris, France, March 25, 2019. REUTERS/Gonzalo Fuentes 

Patrick Laine, Chef of Alain Ducasse's new restaurant "Omer", poses at the Hotel de Paris in Monte-Carlo, Monaco January 4, 2019. REUTERS/Eric Gaillard 

Patrick Laine, Chef of Alain Ducasse's new restaurant "Omer", poses at the Hotel de Paris in Monte-Carlo, Monaco January 4, 2019. REUTERS/Eric Gaillard 

French Chef Alain Ducasse poses in his restaurant "Le Louis XV" at the Hotel de Paris in Monte-Carlo, Monaco January 4, 2019. REUTERS/Eric Gaillard 

French Chef Alain Ducasse poses in his restaurant "Le Louis XV" with Chef Dominique Lory at the Hotel de Paris in Monte-Carlo, Monaco January 4, 2019. REUTERS/Eric Gaillard 

French Chef Alain Ducasse poses in his restaurant "Le Louis XV" with Chef Dominique Lory at the Hotel de Paris in Monte-Carlo, Monaco January 4, 2019. REUTERS/Eric Gaillard 

French Chef Alain Ducasse poses in his restaurant "Le Louis XV" at the Hotel de Paris in Monte-Carlo, Monaco January 4, 2019. REUTERS/Eric Gaillard 

French Chef Alain Ducasse poses in his restaurant "Le Louis XV" at the Hotel de Paris in Monte-Carlo, Monaco January 4, 2019. REUTERS/Eric Gaillard 

French Chef Alain Ducasse poses in his restaurant "Le Louis XV" at the Hotel de Paris in Monte-Carlo, Monaco January 4, 2019. REUTERS/Eric Gaillard 

French Chef Alain Ducasse poses in his new restaurant "Omer" with Chef Patrick Laine and pastry Chef Dorian Lutzelschwab at the Hotel de Paris in Monte-Carlo, Monaco January 4, 2019. REUTERS/Eric Gaillard 

French Chef Alain Ducasse poses in his new restaurant "Omer" with Chef Patrick Laine and pastry Chef Dorian Lutzelschwab at the Hotel de Paris in Monte-Carlo, Monaco January 4, 2019. REUTERS/Eric Gaillard 

French Chef Alain Ducasse poses in his new restaurant "Omer" at the Hotel de Paris in Monte-Carlo, Monaco January 4, 2019. REUTERS/Eric Gaillard 

French Chef Alain Ducasse poses in his new restaurant "Omer" at the Hotel de Paris in Monte-Carlo, Monaco January 4, 2019. REUTERS/Eric Gaillard 

French Chef Alain Ducasse poses in his new restaurant "Omer" at the Hotel de Paris in Monte-Carlo, Monaco January 4, 2019. REUTERS/Eric Gaillard 

French Chef Alain Ducasse poses in his new restaurant "Omer" at the Hotel de Paris in Monte-Carlo, Monaco January 4, 2019. REUTERS/Eric Gaillard 

French Chef Alain Ducasse poses in his new restaurant "Omer" at the Hotel de Paris in Monte-Carlo, Monaco January 4, 2019. REUTERS/Eric Gaillard 

French chef Alain Ducasse looks on as guests arrive at the official dinner at the Orsay Museum, as part of the commemoration ceremony for Armistice Day, 100 years after the end of the First World War, in Paris, France, November 10, 2018. Ian Langsdon/Pool via REUTERS 

French chef Alain Ducasse arrives to attend a state dinner at the Elysee Palace in Paris, France, April 10, 2018. Picture taken April 10, 2018. REUTERS/Philippe Wojazer 

French chef Alain Ducasse arrives to attend a state dinner at the Elysee Palace in Paris, France, April 10, 2018. Picture taken April 10, 2018. REUTERS/Philippe Wojazer 

French chefs Pierre Troisgros (4thL) and Alain Ducasse attend the funeral service for late French chef Paul Bocuse at the Saint-Jean Cathedral in Lyon, France, January 26, 2018. REUTERS/Philippe Desmazes/Pool 

From L, French chef Alain Ducasse, Regis Marcon and Yannick Alleno, U.S. chef Thomas Keller and French chef Marc Veyrat attend the funeral service for French chef Paul Bocuse at the Saint-Jean Cathedral in Lyon, France, January 26, 2018. REUTERS/Philippe Desmazes/Pool 

French chefs Alain Ducasse, Regis Marcon and French chef Yannick Alleno applaud as the coffin of late French chef Paul Bocuse leaves the Saint-Jean Cathedral in Lyon, France, January 26, 2018. REUTERS/Philippe Desmazes/Pool 

French chefs Alain Ducasse and Regis Marcon applaud as the coffin of late French chef Paul Bocuse leaves the Saint-Jean Cathedral following a funeral service in Lyon, France, January 26, 2018. REUTERS/Philippe Desmazes/Pool 

From L, French chefs Alain Ducasse, Regis Marcon,Yannick Alleno, U.S. chef Thomas Keller and French chef Marc Veyrat attend the funeral service for French chef Paul Bocuse at the Saint-Jean Cathedral in Lyon, France, January 26, 2018. REUTERS/Philippe Desmazes/Pool 

French chefs Alain Ducasse (C), Regis Marcon and Yannick Alleno attend the funeral ceremony for French chef Paul Bocuse at the Saint-Jean Cathedral in Lyon, France, January 26, 2018. REUTERS/Philippe Desmazes/Pool 

French chefs Alain Ducasse, Regis Marcon and French chef Yannick Alleno take their places as they attend the funeral ceremony for French chef Paul Bocuse at the Saint-Jean Cathedral in Lyon, France, January 26, 2018. REUTERS/Philippe Desmazes/Pool 

French President Emmanuel Macron (L) embraces French chef Alain Ducasse (R) as he arrives to visit a branch of French charity food distribution organisation 'Les Restos du Coeur' (Restaurants of the Heart) in Paris, France, November 21, 2017. The Restos du Coeur are launching their winter campaign for food distribution to those in need, with demand rising every year. REUTERS/Ian Langsdon/Pool 

French President Emmanuel Macron (R) shakes hands with chef Alain Ducasse while Jerome Bocuse, the son of Paul Bocuse, looks on during an event with top French chefs at the Elysee Palace in Paris, France, September 27, 2017. REUTERS/Michel Euler/Pool 

French chef Alain Ducasse arrives at a ceremony at the Elysee Palace to celebrate Paris as host for the 2024 Summer Olympic Games, in France, September 15, 2017. REUTERS/Charles Platiau 

French chef Alain Ducasse (L) stands near Brigitte Macron (2ndL), wife of French President Emmanuel Macron (R), U.S. President Donald Trump (3rdL) and First lady Melania Trump pose at their table at the Jules Verne restaurant for a private dinner at the Eiffel Tower in Paris, France, July 13, 2107. REUTERS/Kevin Lamarque 

French chef Alain Ducasse (L) watches Brigitte Macron (R), wife of French President Emmanuel Macron, who looks at the city view with U.S. President Donald Trump and First lady Melania Trump (R Rear) at the Jules Verne restaurant before a private dinner at the Eiffel Tower in Paris, France, July 13, 2107. REUTERS/Yves Herman 

French chef Alain Ducasse (R) gestures as, from 2ndR, Brigitte Macron, wife of French President Emmanuel Macron, U.S. President Donald Trump and First lady Melania Trump gather at the Jules Verne restaurant before a private dinner at the Eiffel Tower in Paris, France, July 13, 2107. REUTERS/Yves Herman 

French chef Alain Ducasse (L) gestures as, from R, Brigitte Macron, wife of French President Emmanuel Macron, U.S. President Donald Trump and First lady Melania Trump gather at the Jules Verne restaurant before a private dinner at the Eiffel Tower in Paris, France, July 13, 2107. REUTERS/Yves Herman 

French singer Patrick Bruel (C) and French Chef Alain Ducasse (R) attend the presentation of the Paris candidacy for the 2024 Olympic and Paralympic Games in Paris, France, February 17, 2016. REUTERS/Benoit Tessier 

French Chefs Joel Robuchon (L), Akrame Benallal (C) and Alain Ducasse (R) attend the opening of the Taste Festival at the Grand Palais in Paris, France, May 21, 2015. Fourteen chefs will serve bite-sized signature dishes to visitors during the first French version of the Taste of London festival, which runs from May 21 to 24. REUTERS/Charles Platiau 

French Chef Alain Ducasse drinks champagne at the opening of the Taste Festival at the Grand Palais in Paris, France, May 21, 2015. Fourteen chefs will serve bite-sized signature dishes to visitors during the first French version of the Taste of London festival, which runs from May 21 to 24. REUTERS/Charles Platiau 

French Chef Alain Ducasse attends the opening of the Taste Festival at the Grand Palais in Paris, France, May 21, 2015. Fourteen chefs will serve bite-sized signature dishes to visitors during the first French version of the Taste of London festival, which runs from May 21 to 24. REUTERS/Charles Platiau 

French Chef Alain Ducasse attends the opening of the Taste Festival at the Grand Palais in Paris, France, May 21, 2015. Fourteen chefs will serve bite-sized signature dishes to visitors during the first French version of the Taste of London festival, which runs from May 21 to 24. REUTERS/Charles Platiau 

From L-R, French Chefs Alain Ducasse, Joel Robuchon and Guy Savoy talk together at the opening of the Taste Festival at the Grand Palais in Paris, France, May 21, 2015. Fourteen chefs will serve bite-sized signature dishes to visitors during the first French version of the Taste of London festival, which runs from May 21 to 24. REUTERS/Charles Platiau 

French Chefs Alain Ducasse (L) and Guy Savoy (R) attend the opening of the Taste Festival at the Grand Palais in Paris, France, May 21, 2015. Fourteen chefs will serve bite-sized signature dishes to visitors during the first French version of the Taste of London festival, which runs from May 21 to 24. REUTERS/Charles Platiau 

French Chefs Alain Ducasse (R) and Joel Robuchon (L) attend the opening of the Taste Festival at the Grand Palais in Paris, France, May 21, 2015. Fourteen chefs will serve bite-sized signature dishes to visitors during the first French version of the Taste of London festival, which runs from May 21 to 24. REUTERS/Charles Platiau 

From L-R; French Chefs Alain Ducasse, Frederic Simonin and Joel Robuchon pose together at the opening of the Taste Festival at the Grand Palais in Paris, France, May 21, 2015. Fourteen chefs will serve bite-sized signature dishes to visitors during the first French version of the Taste of London festival, which runs from May 21 to 24. REUTERS/Charles Platiau 

From L-R, French Chefs Alain Ducasse, Guy Savoy, David Rathgeber, Stephanie Le Quellec, Joel Robuchon and Jean-Louis Nomicos pose together at the opening of the Taste Festival at the Grand Palais in Paris, France, May 21, 2015. Fourteen chefs will serve bite-sized signature dishes to visitors during the first French version of the Taste of London festival, which runs from May 21 to 24. REUTERS/Charles Platiau 

From L-R, French Chefs Alain Ducasse, Guy Savoy and Joel Robuchon pose together at the opening of the Taste Festival at the Grand Palais in Paris, France, May 21, 2015. Fourteen chefs will serve bite-sized signature dishes to visitors during the first French version of the Taste of London festival, which runs from May 21 to 24. REUTERS/Charles Platiau 

(L-R) French chefs Alain Ducasse, Guy Savoy and Joel Robuchon pose together at the opening of the Taste Festival at the Grand Palais in Paris, France, May 21, 2015. Fourteen chefs will serve bite-sized signature dishes to visitors during the first French version of the Taste of London festival, which runs from May 21 to 24. REUTERS/Charles Platiau 

French chefs Alain Ducasse (L) and Joel Robuchon pose together at the opening of the Taste Festival at the Grand Palais in Paris, France, May 21, 2015. Fourteen chefs will serve bite-sized signature dishes to visitors during the first French version of the Taste of London festival, which runs from May 21 to 24. REUTERS/Charles Platiau 

French chefs Alain Ducasse (L), Guy Savoy (C) and Joel Robuchon (R) talk at the opening of the Taste Festival at the Grand Palais in Paris, France, May 21, 2015. Fourteen chefs will serve bite-sized signature dishes to visitors during the first French version of the Taste of London festival, which runs from May 21 to 24. REUTERS/Charles Platiau 

Maria Sharapova of Russia stands next to French chefs Joel Robuchon (L) and Alain Ducasse (R) as she attends the Taste Festival at the Grand Palais in Paris, France, May 21, 2015. Sharapova will compete in the French Open tennis tournament. REUTERS/Charles Platiau

Chef Alain Ducasse arrives to attend a dinner at the Elysee Palace in Paris May 5, 2014. REUTERS/Gonzalo Fuentes (FRANCE - Tags: POLITICS FOOD) 

French President Francois Hollande (C) speaks with Chef Alain Ducasse (L) as he arrives with Japanese Prime Minister Shinzo Abe (R) at a dinner at the Elysee Palace in Paris, May 5, 2014. REUTERS/Philippe Wojazer (FRANCE - Tags: POLITICS) 

French President Francois Hollande (2nd L) shakes hand with Chef Alain Ducasse (L) as he arrives with Japanese Prime Minister Shinzo Abe (R) at a dinner at the Elysee Palace in Paris, May 5, 2014. REUTERS/Philippe Wojazer (FRANCE - Tags: POLITICS) 

French chef Alain Ducasse poses in the dining room at the Le Meurice Restaurant in Paris September 4, 2013. In "the prettiest dining room in Paris," hidden behind gilded glass doors at the opulent Le Meurice hotel, Michelin-starred French chef Alain Ducasse is not interested in spectacle. As Ducasse and his head chef, Christophe Saintagne, launch a new menu that eschews over-worked, over-decorated and overly pretentious food, understatement is even the order of the day in the centrepieces - an heirloom tomato set atop a copper mold. In an interview days before the Le Meurice Restaurant's reopening on Monday, the entrepreneur whose empire includes over 20 international restaurants said he wants the cooking, stripped bare of excess and reduced to its essence, to do the wowing in the light, bright dining room that overlooks the famous Tuileries gardens. Picture taken September 4, 2013. REUTERS/Charles Platiau (FRANCE - Tags: FOOD SOCIETY) 

French chef Alain Ducasse poses in the dining room at the Le Meurice Restaurant in Paris September 4, 2013. In "the prettiest dining room in Paris," hidden behind gilded glass doors at the opulent Le Meurice hotel, Michelin-starred French chef Alain Ducasse is not interested in spectacle. As Ducasse and his head chef, Christophe Saintagne, launch a new menu that eschews over-worked, over-decorated and overly pretentious food, understatement is even the order of the day in the centrepieces - an heirloom tomato set atop a copper mold. In an interview days before the Le Meurice Restaurant's reopening on Monday, the entrepreneur whose empire includes over 20 international restaurants said he wants the cooking, stripped bare of excess and reduced to its essence, to do the wowing in the light, bright dining room that overlooks the famous Tuileries gardens. Picture taken September 4, 2013. REUTERS/Charles Platiau (FRANCE - Tags: FOOD SOCIETY) 

French chef Alain Ducasse poses in the kitchen of the Le Meurice Restaurant in Paris September 4, 2013. In "the prettiest dining room in Paris," hidden behind gilded glass doors at the opulent Le Meurice hotel, Michelin-starred French chef Alain Ducasse is not interested in spectacle. As Ducasse and his head chef, Christophe Saintagne, launch a new menu that eschews over-worked, over-decorated and overly pretentious food, understatement is even the order of the day in the centrepieces - an heirloom tomato set atop a copper mold. In an interview days before the Le Meurice Restaurant's reopening on Monday, the entrepreneur whose empire includes over 20 international restaurants said he wants the cooking, stripped bare of excess and reduced to its essence, to do the wowing in the light, bright dining room that overlooks the famous Tuileries gardens. Picture taken September 4, 2013. REUTERS/Charles Platiau (FRANCE - Tags: FOOD SOCIETY) 

French chef Alain Ducasse makes a phone call as he leaves the Le Meurice hotel in Paris September 4, 2013. In "the prettiest dining room in Paris," hidden behind gilded glass doors at the opulent Le Meurice hotel, Michelin-starred French chef Alain Ducasse is not interested in spectacle. As Ducasse and his head chef, Christophe Saintagne, launch a new menu that eschews over-worked, over-decorated and overly pretentious food, understatement is even the order of the day in the centrepieces - an heirloom tomato set atop a copper mold. In an interview days before the Le Meurice Restaurant's reopening on Monday, the entrepreneur whose empire includes over 20 international restaurants said he wants the cooking, stripped bare of excess and reduced to its essence, to do the wowing in the light, bright dining room that overlooks the famous Tuileries gardens. Picture taken September 4, 2013. REUTERS/Charles Platiau (FRANCE - Tags: FOOD SOCIETY) 

French chef Alain Ducasse poses in the kitchen of the Le Meurice Restaurant in Paris September 4, 2013. In "the prettiest dining room in Paris," hidden behind gilded glass doors at the opulent Le Meurice hotel, Michelin-starred French chef Alain Ducasse is not interested in spectacle. As Ducasse and his head chef, Christophe Saintagne, launch a new menu that eschews over-worked, over-decorated and overly pretentious food, understatement is even the order of the day in the centrepieces - an heirloom tomato set atop a copper mold. In an interview days before the Le Meurice Restaurant's reopening on Monday, the entrepreneur whose empire includes over 20 international restaurants said he wants the cooking, stripped bare of excess and reduced to its essence, to do the wowing in the light, bright dining room that overlooks the famous Tuileries gardens. Picture taken September 4, 2013. REUTERS/Charles Platiau (FRANCE - Tags: FOOD SOCIETY) 

French chef Alain Ducasse has a phone call as he leaves the Le Meurice hotel in Paris September 4, 2013. In "the prettiest dining room in Paris," hidden behind gilded glass doors at the opulent Le Meurice hotel, Michelin-starred French chef Alain Ducasse is not interested in spectacle. As Ducasse and his head chef, Christophe Saintagne, launch a new menu that eschews over-worked, over-decorated and overly pretentious food, understatement is even the order of the day in the centrepieces - an heirloom tomato set atop a copper mold. In an interview days before the Le Meurice Restaurant's reopening on Monday, the entrepreneur whose empire includes over 20 international restaurants said he wants the cooking, stripped bare of excess and reduced to its essence, to do the wowing in the light, bright dining room that overlooks the famous Tuileries gardens. Picture taken September 4, 2013. REUTERS/Charles Platiau (FRANCE - Tags: FOOD SOCIETY)