Movies to Dine for – The Quest of Alain Ducasse

Time: 6:30pm (Food Tasting) 8:00pm (Film Screening)
Location: Lola Restaurant and Bow Tie Squire, Great Neck

Our brand-new film series “Movies To Dine For” kicks off with a screening of ‘The Quest of Alain Ducasse’ paired with a one of a kind tasting of Chef Ducasse’s most noted recipes prepared by James Beard award-winning Chef Michael Ginor (LOLA)

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6:30pm – Cocktail Tasting Reception
LOLA | 113A Middle Neck Rd, Great Neck, NY

8:00pm – Film Screening
Bow Tie Squire | 115 Middle Neck Rd, Great Neck, NY
*doors open to the public at 7:30pm

9:30pm – Dessert Reception
Gold Coast Arts Center | 113 Middle Neck Rd, Great Neck, NY
*courtesy of American Brasserie [/one_half][one_half last=”yes”]TICKET PRICES:

VIP Film & Tasting Tickets: $150pp
(Member price $125)

Includes reserved seating at food tasting AND film screening; dessert reception and 1 copy of Alain Ducasse’s 2018 cookbook Bistro: Classic French Comfort Food

Film & Tasting Tickets: $100pp
Includes food tasting (no seating); reserved seating at film screening; dessert reception and discount on Alain Ducasse’s 2018 cookbook Bistro: Classic French Comfort Food (book is available for $25)

Film & Dessert Tickets: $25pp
Includes film screening and dessert reception


Cocktail Tasting will include an array of dishes inspired by Chef Ducasse including..

  • Sauteed Sea Scallops with Lettuce-Butter Sauce
  • Brandade of Salted Cod with Pequillo Pepper and Saffron Aioli
  • Salmon with Bearnaise Reduction Sauce
  • Hamachi Crudo with Olive Oil and Lemon
  • Tartine Provençale
  • Terrine of Hudson Valley Foie Gras with Rhubarb
  • Sautee Foie Gras with Port Wine Sauce and Sautéed Apples and Grapes
  • Orange Glazed Seared Duck Breast with Fennel Puree
  • Supreme of Hudson Valley Chicken with Black Truffle and Celeriac
  • Hanger Steak with Garlic Puree and Potato

Sparkling wine is included as part of this unique culinary cocktail experience. Additional alcoholic beverages will be available for purchase at the bar.


Gilles de Maistre | France, Brazil, Japan | English Subtitles  | 1h 24m | Documentary

“Gorgeously shot for the big screen, this absorbing documentary explores what makes the eponymous globe-trotting chef-businessman tick. … the documentary equivalent of a memorable meal at one of the eponymous chef’s three Michelin-starred restaurants.” – Variety

Alain Ducasse has accumulated more Michelin stars than nearly any other chef alive, spreading his savoir faire to dozens of restaurants across the planet while also operating several cooking schools, a cacao plantation, a caviar farm and even propelling his haute cuisine creations up to the International Space Station.

This fascinating new documentary follows this French culinary genius as he travels the world for 18 months visiting his suppliers and restaurants in preparation for opening luxury restaurant Ore in the Palace of Versailles.

[one_half last=”no”]About Alain Ducasse
The name Alain Ducasse has become synonymous with fine dining. Born in 1956 on a farm in the Landes region, Alain Ducasse discovered the tastes of produce at an early age. At 16, the young cook entered a restaurant in France’s southwest, then left to train with chefs such as Michel Guérard, Gaston Lenôtre, Alain Chapel and Roger Vergé, with whom he discovered provincial cuisine. In 2005, Alain Ducasse became the first chef to have 3 restaurants awarded with 3 Michelin stars at the same time. In 2010 Ducasse scored yet another constellation of triplets, with three Michelin stars going to his restaurants in Paris, Monaco, and London.

Today, Ducasse has restaurants stretching from Tokyo to Las Vegas, a slew of important cookbooks, and legions of chefs training in his kitchens across the globe. And his reach isn’t just global. By way of his French cooking school and its partnership with European Space Agency, Ducasse is actually sending food into space. But however far his empire expands, Ducasse hasn’t lost sight of his chef’s core values—after all, they’re a huge part of what carried him this far. “Each good product, grown with love and respect, in its distinctive land, has an incomparable flavour,” says Ducasse. “Without which, a chef is nothing.”[/one_half]

[one_half last=”yes”]About Michael Ginor
Michael Aeyal Ginor is Co-founder and Chef of Hudson Valley Foie Gras. HVFG has received the 1996 Award for Excellence from the James Beard Foundation. Chef Ginor has been honored by the James Beard Foundation, has received the American Master Taster Award from the American Tasting Institute and was nominated by Food & Wine Magazine as the People’s Choice as Top Ten Chefs in New York. He has also received Food Arts Magazine’s Silver Spoon Award.  Michael and Chef Ken Oringer’s Boston restaurant La Verdad has been awarded “The Best Casual Mexican Restaurant in the U.S.” by Bon Appétit Magazine and “One of the best 100 Restaurants in the U.S.” by Food & Wine Magazine. In 2009, Michael opened Lola in Great Neck, hailed as one of Long Island’s best restaurants, receiving the top rating from the New York Times, and Newsday, and described as a “brilliant, volatile…shooting star.”[/one_half]

Special thanks to:

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