Belgium, Spain, Portugal, Italy, Germany, Luxembourg, the Netherlands, Denmark, the United Kingdom: Alain Ducasse Chocolate is now savoured in the top European countries.
La Manufacture now ships its creations to all four corners of Europe via its online store.
Visit the e-store at www.lechocolat-alainducasse.com
Free delivery for orders over €150.
Alain Ducasse au Plaza Athénée has reopened its doors. Discover the story of the restaurant...
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.
From 9th of September to 9th of novembre 2014
Grands crus served in carafes in Alain Ducasse Parisian restaurants!
Don’t miss out this autumn: 3 grands crus from Bourgogne to enjoy by the glass or carafe. Embark on a wonderful aromatic exploration through the vines of the Bourgogne region, and explore all the facets of this exceptional soil through two of its most iconic winegrowing areas.
Gérard Margeon, head sommelier of Alain Ducasse restaurants, recommends:
CÔTE DE BEAUNE
CORTON-CHARLEMAGNE – Domaine du Pavillon (White)
Astonishing and delicate. This elegant chardonnay reveals a rounded opulence.
2010 – CORTON
– LES GRANDES LOLIÈRES – Domaine Capitain-Gagnerot (Red)
Plump wine with a stunning aromatic complexity. Remarkable vintage.
CÔTE DE NUITS
GRANDS-ECHEZEAUX – Domaine Thénard (Red)
Spicy andcharismatic, it truly embodies the Côte de Nuits area,
a few yards from the prestigious Clos de Vougeot.
Enjoy in carafe (45 cl): 78€ - By the glass (15cl or 2*7cl): 26€
To Book :
Allard, Paris 6 –
T. +33(0)1 43 26 48 23
Aux Lyonnais, Paris 2 – T. +33(0)1 42 96 65 04
Rech, Paris 17 – T. +33(0)1 45 72 29 47
Benoit, Paris 4 – T. +33(0)1 42 72 25 76
starting from € 26
Allard, Paris 6ème – T. +33(0)1 43 26 48 23
Aux Lyonnais, Paris 2ème – T. +33(0)1 42 96 65 04
Rech, Paris 17ème – T. +33(0)1 45 72 29 47
Benoit, Paris 4ème – T. +33(0)1 42 72 25 76
Untill November 30th, Eric Azoug, chef at restaurant Benoit, pays a
loving tribute to four great names of French cuisine, by recreating their
signature dishes in the purest tradition.
Grand dishes steeped in history, to discover or rediscover paired with remarkable wines.
September: chefs Auguste Escoffier and Fernand Point are honoured on
Dish : Marinière-style sole vol-au-vent / Auguste Escoffier, 52€
2013 Châteauneuf-du-Pape blanc – Domaine les Cailloux
Dish : Yellow chicken from Landes region cooked bladder for 2 persons price per person / Fernand Point, 58€
2006 – Gevrey-Chambertin - Sérafin
Dessert : « Delicate jasmin cream »/ Alain Chapel, 12€
2011 – IGP Côtes de Gascogne - Dernières Grives – Domaine de Tariquet
(On lunch and dinner)
Starting from € 12
At Rech, the cuisine adapts to what the sea has to offer. The menu evolves with the tides and our inspiration. In the strictest respect of seasonality, we honour this year high quality, rare or unique produce, some of which come straight from the tanks to the plate.
Six original and delicious oceanic rendezvous are conveyed.
Live langoustine , Quiberon - Bretagne
Live langoustine, crate fished and sold still alive is by far the best. At Rech, our shucker Malek preserves it with care in the tanks, to keep all the subtle aromas of its tender flesh. ”They are delicious”, adds chef Adrien.
A la carte:
Two ways langoustines, velouté and marinated with lime 39€
Grilled prawns, valenciana-style rice 68€
The sommelier offers to accompany your dishes :
2012 Muscadet Sèvre et Maine- Les
Pierres Blanches – Domaine Luneau-Papin
2011 Puligny-Montrachet – Jadis – Henri Bourgeois
2008 Savennières – Chamboureau – Domaine FL
From € 38 / person
Push the Allard door and entering in one of the last true bistros of Paris ...
Sit in it is steeped in history and soak up the spirit of Marthe Allard, "mother cook," who founded the house in 1932. In Allard, the kitchen has always been a story of a woman. So naturally Alain Ducasse asked Laetitia Rouabah continue to write this story.
His love of cooking and good products have been transmitted by his grandmother and mother. Laetitia makes a fine local cuisine, sincere and generous. Guests can enjoy at Allard traditional dishes in a friendly atmosphere: Pasty Arnaud Nicolas; Challans duck with olives; Beef cheek melting carrot; Savarin with rum, whipped Chantilly bit.
41, rue Saint-André des Arts, 75006 Paris
01 58 00 23 42
Lunch menu € 34
Enjoy the charms of the Hostellerie de l’Abbaye de la Celle nestled away in the heart of the Coteaux Varois!
To fully enjoy all the magic this unique place has to offer, we have created a special Internet package for your 2-night or more stay at the Hostellerie de l’Abbaye de la Celle.
This offer includes:
- 2-nights minimum in a double room.
- Accommodation starting in the superior room category
Booking and information:
Email : firstname.lastname@example.org
Tel. : +33 (0)4 84 49 05 24
from € 280 / person
New flavours and a new tempo for Le Dali, one of Hotel Meurice’s restaurants.
Le Dali is a one-of-a-kind restaurant, evolving as the day goes by. It welcomes the morning with a fantastic breakfast, transforming itself into an open and dynamic lunch spot. In the afternoon, it metamorphosis continues as it becomes the perfect teatime retreat, before returning to an elegant and cosy dinner spot for the evening. It thus follows the rhythm of the hotel, and unobtrusively, of the Capital.
Beautiful and classical contemporary French cuisine recipes.
To uphold the cadence of the day, the menu is kept short, yet is frequently changed. And to set the tone, the offered cuisine remains resolutely French.
All French staples can be found on the menu. The recipes are nevertheless contemporary in their presentation and alliance of flavours, but also in their preparation: flavours are always concentrated, juices give intensity while remaining light: citrus marinated bonito with crunchy fennel; Beef Carpaccio, anchovy condiment, Light Sole meunière à la grenobloise, baby spinach; wheat riso, squid and new vegetables; Hazelnut soufflé
Seasonal produce, regional flavours.
Alain Ducasse, as a lover of produce, carefully watches over the recipes seasonality. For example, following the winters citrus and truffle flavours, customers can now enjoy two characteristic spring produce: organic suckling lamb whose flesh is particularly tender and refined, the flavour sweet and subtle. And Jérome Gallis green asparagus (Vaucluse) that arrive in Chef Christophe Saintagne’s kitchens the day after they were harvested, the guaranty of absolute freshness and an incomparable flavour.
A few forays into more distant lands, with for example Massimo Spigaroli’s black pig culatello, regarded by amateurs as the ultimate best ham, with its fruity taste and tender texture.
For lunch, people on the go will experience the new Edouard VII menu, served in 45 minutes, for 54 euros (Starter and main course or main course and dessert). Currently: Green asparagus velouté, fresh cheese; Steamed cod, peas and smoked eel; Paris-Brest.
The summer menu was revealed a few days ago at Alain
Ducasse’s restaurant in Hotel Meurice.
Chef Christophe Saintagne takes you on the discovery of the new 85 euros lunch menu.
The kitchen’s main directive remains the same: simple in appearance yet radical, this essential cuisine places the produce at centre stage and through it, all the producers who place their passion at its service.
Allow yourself to be seduced by the lunch menu to be discovered in one of the most beautiful dining rooms of the Capital, overlooking the Jardin des Tuileries.
Starter, main course or main course and dessert: 85 €
Starter, main course and dessert: 110 €
Starter, main course, cheese and dessert : 130 €
Lunch menu € 85