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Alain Ducasse au Plaza Athénée
Paris, France
Restaurants
25 Avenue Montaigne, Paris 75008, France
After several months of refurbishing, the Plaza Athénée hotel has reopened its doors and with it, the restaurant « Alain Ducasse au Plaza Athénée ».
Here, Alain Ducasse tells a personal and radical story, continuing the work he began twenty-five years ago. He represents the naturalness cuisine, inspired by the fish-vegetables-cereals trilogy, with the help of his chef of Romain Meder. Healthier and more natural, more respectful of the Planet, it delivers a free and nearly instinctive interpretation of Haute Cuisine, revealing the produces’ original flavour, from the noble to the humble, all exceptional.
Turning his back on traditional presentation, wines are now classified by generation. 10 years, 15 years, all the way up to 55 years! A beautiful way to chose wine, defined by an event that marks a life and their celebration. Gérard Margeon, Executive Head Sommelier of Alain Ducasse’s restaurants and Laurent Roucayrol, the restaurant’s head sommelier, ensure wine selection.
Denis Courtiade, the restaurant’s Manager, presents clients marks of attention that accompany them throughout the meal. He offers innovative, liberated gestures. Simple and authentic movements, building the meal into an experience that engages the entire body.
Here, Alain Ducasse tells a personal and radical story, continuing the work he began twenty-five years ago. He represents the naturalness cuisine, inspired by the fish-vegetables-cereals trilogy, with the help of his chef of Romain Meder. Healthier and more natural, more respectful of the Planet, it delivers a free and nearly instinctive interpretation of Haute Cuisine, revealing the produces’ original flavour, from the noble to the humble, all exceptional.
Turning his back on traditional presentation, wines are now classified by generation. 10 years, 15 years, all the way up to 55 years! A beautiful way to chose wine, defined by an event that marks a life and their celebration. Gérard Margeon, Executive Head Sommelier of Alain Ducasse’s restaurants and Laurent Roucayrol, the restaurant’s head sommelier, ensure wine selection.
Denis Courtiade, the restaurant’s Manager, presents clients marks of attention that accompany them throughout the meal. He offers innovative, liberated gestures. Simple and authentic movements, building the meal into an experience that engages the entire body.
25 Avenue Montaigne, Paris 75008, France
After several months of refurbishing, the Plaza Athénée hotel has reopened its doors and with it, the restaurant « Alain Ducasse au Plaza Athénée ».
Here, Alain Ducasse tells a personal and radical story, continuing the work he began twenty-five years ago. He represents the naturalness cuisine, inspired by the fish-vegetables-cereals trilogy, with the help of his chef of Romain Meder. Healthier and more natural, more respectful of the Planet, it delivers a free and nearly instinctive interpretation of Haute Cuisine, revealing the produces’ original flavour, from the noble to the humble, all exceptional.
Turning his back on traditional presentation, wines are now classified by generation. 10 years, 15 years, all the way up to 55 years! A beautiful way to chose wine, defined by an event that marks a life and their celebration. Gérard Margeon, Executive Head Sommelier of Alain Ducasse’s restaurants and Laurent Roucayrol, the restaurant’s head sommelier, ensure wine selection.
Denis Courtiade, the restaurant’s Manager, presents clients marks of attention that accompany them throughout the meal. He offers innovative, liberated gestures. Simple and authentic movements, building the meal into an experience that engages the entire body.
Here, Alain Ducasse tells a personal and radical story, continuing the work he began twenty-five years ago. He represents the naturalness cuisine, inspired by the fish-vegetables-cereals trilogy, with the help of his chef of Romain Meder. Healthier and more natural, more respectful of the Planet, it delivers a free and nearly instinctive interpretation of Haute Cuisine, revealing the produces’ original flavour, from the noble to the humble, all exceptional.
Turning his back on traditional presentation, wines are now classified by generation. 10 years, 15 years, all the way up to 55 years! A beautiful way to chose wine, defined by an event that marks a life and their celebration. Gérard Margeon, Executive Head Sommelier of Alain Ducasse’s restaurants and Laurent Roucayrol, the restaurant’s head sommelier, ensure wine selection.
Denis Courtiade, the restaurant’s Manager, presents clients marks of attention that accompany them throughout the meal. He offers innovative, liberated gestures. Simple and authentic movements, building the meal into an experience that engages the entire body.
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