Ducasse

In the 1980s Alain Ducasse’s deceptively simple, intense Mediterranean cooking at his restaurant in Monaco was largely responsible for the surge in popularity in Provençal food and olive oil. His lighter, aromatic jus, both meat- and vegetable-based, heralded the end of the traditional demi glace so popular before the arrival of nouvelle cuisine. Sauces no longer required bone braising and boiling for hours, and the home cook breathed a sigh of relief as the new approach allowed her to leave her stockpot in the cupboard.