Necessary Luxury: Alain Ducasse

James Wojcik, Inset Photo: Elisabeth Toll

A highly personal inventory of essential items.

Chef and restaurateur

“I’ve used Le Louis XV notepads since I opened the Monte Carlo restaurant in 1987, jotting down everything from Osaka’s best dried-noodle shop to sketches of new dishes. My antique mortar and pestles are irreplaceable cooking tools, and Acquerello rice makes risotto that’s indulgent without being too rich. My wife gave me a 1950 Chevrolet 3600 pickup for my birthday a few years ago, which I keep at my Provence hotel, La Bastide de Moustiers. I love small neighborhood restaurants like Xie Xie, a Pan-Asian sandwich shop in New York’s Hell’s Kitchen—its tofu burger is the best.”