Collaboration with Ducasse Conseil
Ockap Caviar & Cuisine was developed in partnership with Ducasse Conseil, the consulting practice led by Alain Ducasse’s team in Paris. The work began long before the doors opened in Miami. The Ockap team trained with the Paris team for months ahead of the opening, and Ducasse Conseil continues to oversee the operation, bringing the rhythm and standards of Parisian hospitality to Brickell.
The collaboration extended to every layer of the restaurant: recipe development, menu architecture, the porcelain on the table, the glassware, the wine pairings, the months the team spent training in France, and the standards upheld in the kitchen day after day.
Senior Consultant Chef Gwendal Le Ruyet led the menu development in Paris.
“Designing a menu around a single ingredient forces you to approach it differently from the way it is usually used in the kitchen. Caviar at the beginning of a dish does not create the same impression as caviar at the end. The entire composition has to be built around giving it space. We worked through the menu course by course with that question as our guiding thread.”
— Gwendal Le Ruyet, Senior Consultant Chef, Ducasse Conseil
Carlos Consuegra Graino, who leads the kitchen at Ockap, trained alongside the Ducasse Conseil chefs in Paris. He worked closely with them to balance the salinity of each plate against the caviar, so the pearl holds its place in every dish without taking over the rest of the composition.
The collaboration covers:
• Recipe development and menu creation
• Tableware selection
• Wine pairings
• Operational training for the team
• Ongoing quality oversight
The result is a menu composed in Paris and executed in Miami, with the Ducasse Conseil team’s continuing oversight on the floor and in the kitchen.
