News

29 October 2014
Launch of Good France / Goût de France

Laurent Fabius, Minister of Foreign Affairs and International Development, announced the launch of the event Good France / Goût de France during a press conference at the Quai d’Orsay on the 22nd of October. 1000 Chefs from all five continents will be gathered to celebrate French food on March 19, 2015. On that same day, they will serve dinner honoring the French culinary Tradition. A commitee of international Chefs, led by Alain Ducasse, will select the restaurants that will participate to the event.

“French cuisine has this power to enhance imagination and to bring happiness in a potentially difficult context.”
Alain Ducasse

Read more www.goodfrance.com

 

 

 

 

 

 

27 October 2014
Châteaux & Hôtels Collection

“Whether it’s a bastide in Provence or the restaurant of a young chef in Italy, the journey has to be an experience. Beyond providing a service, this is a discovery, a surprise… and above all an encounter with men and women with a passion for their trade. Leave the well-trodden paths to those lacking in imagination. Opt for authentic charm and take yourself off down less well-known paths, they lead straight to happiness.”

Alain Ducasse,
President of Châteaux & Hôtels Collection

 

 

A unique collection to find venues to sleep or eat and to live rare experiences

Châteaux & Hôtels Collection is all about curiosity in discovering new places, in unearthing them and collecting them like souvenirs to be shared with others. None of its member properties is like any other; each has its own special character.

Although each piece in the collection is unique, together they form a whole. Charm is what brings these properties together, is what creates unity in diversity. For Châteaux & Hôtels Collection charm is alive and thriving, it is tangible and can be found from one property to another. This charm is expressed in the sincerity of each property, the hospitality and the generosity of the owners, the quality of the services and the products.

The unique Châteaux & Hôtels Collection is showcased on its website chateauxhotels.com and in its bilingual French-English Guide available free-of-charge in all member properties of the collection.

27 October 2014
Châteaux & Hôtels Collection : an Italian getaway

Dolce Vita

An Italian getaway… There is always a perfect reason to treat yourself to this easily reachable pleasure. From Valle d’Aosta to Calabria, and from Tuscany to Puglia, we have selected from our Collection the most beautiful hotels and restaurants. Don’t wait any longer to enjoy Italian hospitality and cuisine! 

www.chateauxhotels.com

23 October 2014
Exceptional opening on November 1st and 11th 2014

La Manufacture de Chocolat, Le Comptoir and Le Corner at Lafayette Gourmet
will be open on November 1st and 11th 2014
 

Manufacture de Chocolat Alain Ducasse
40 Rue de la Roquette, 75011 Paris
From 10.30 am to 7.00 pm

Comptoir Le Chocolat Alain Ducasse
26, rue Saint-Benoît, 75006 Paris
 From 10.30 am to 7.30 pm

Lafayette Gourmet
Ground floor - 35, bd Haussmann, 75009 Paris
From 10.00 am to 8.00 pm

www.lechocolat-alainducasse.com

 

20 October 2014
Allard Restaurant: Fernande Allard’s traditional cassoulet

Laetitia Rouabah, Allard chef, reveals her recipe for Fernande Allard’s traditional cassoulet...
Every Monday, Cassoulet will be the dish of the day at the restaurant.
www.restaurant-allard.fr

20 October 2014
Allard's 7 Classics

Delicious and historical Allard's 7 Classics

Part of the establishments tradition, 7 classic dishes make a big comeback to Allard, to the delight of regular customers and curious gourmets. In the spotlight: 7 dishes of the day, "classics" that are an integral part of Allard history.

Fernande Allard’s traditional cassoulet; Pan-seared lamb chops, cooking jus; Veal kidneys, Madère sauce… All the dishes perfectly illustrate Marthe Allard’s cuisine, followed by that of fernande Allard, her daughter in law. Honest and sincere dishes carrying certain nobility.

Every day, Marthe suggested a different dish. Fernande perpetuated the tradition of the “dish of the day”. This precious heritage continues to inspire Chef Laetitia with the “Allard Classic 7”.

41, rue Saint-André des Arts, 75006 Paris
Open every day for lunch and dinner
+33 (0)1 58 00 23 42
www.restaurant-allard.fr

From 24 

 

17 October 2014
Aux Lyonnais: a Parisian bistro dedicated to the cuisine of Lyon!

In the heart of Paris, yield to the charm of this authentic Lyonnais bistro, a contemporary tribute to a time-honored culinary style.

Chef Francis Fauvel interprets fabulous recipes from Lyon, with a light and modern twist, in the friendly and generous atmosphere of this traditional Parisian establishment opened in 1890.

At the moment on the menu:

- Coddled eggs, wild mushrooms, country bacon and garlic bread - 17€
- Calf’s liver with parsley and garlic, tender potatoes – 28€
- Jugged wild boar with chestnuts, cep mushrooms and wild apple - 34€
- Roasted farm pig, spinach leaves and cooking jus – 32€
- Iced vanilla/caramel puff pastry – 12 €

Lunch menu - 32€
Dinner menu - 35€

Aux Lyonnais
32, rue St Marc - 75002 Paris
www.auxlyonnais.com 

 

Starting from € 32 

14 October 2014
The “Structure” serving plate of Restaurant le Jules Verne by J.L Coquet

Original and striking, this sculptural dish was conceived exclusively for the Jules Verne.... A spotlight on your best culinary creations!

The “Structure” serving plate, whose base is inspired by the Eiffel Tower, will soon become the centerpiece of your most sophisticated dinner parties. Original and striking, this sculptural dish was conceived by Pierre Tachon (Soins Graphiques agency), as an exclusive for the Jules Verne. The dish is made by the famous French porcelain maker, J L Coquet. A complex cast system, a minute demoulding procedure, enamel applications - this technical and visual masterpiece will draw the spotlight to your best culinary creations! 

€ 250

2 October 2014
Produce and Men

Produce and Men...

In 2014, Alain Ducasse restaurants pay tribute to great produce and their producers. 
Discover all year round our sweet associations…

In October and November: game and Barbès ceps

Game irresistibly evokes autumn scents and the arrival of winter. The association between deer, hare, pheasant hen or boar and ceps is almost perfect. Ceps are a pure product of the undergrowth harvested by Jean-Pierre Barbès. An elegant rusticity, they release a fruity and frank scent, and deliver a smooth flavour with a light taste of raw hazelnuts.

Participating restaurants:

Aux Lyonnais
Jugged wild boar with chestnuts, cep mushrooms and wild apple - 34€
www.auxlyonnais.com

Allard
Mallard duck, figs, cep mushrooms, salmis sauce - 42€
www.restaurant-allard.fr

Benoit
Royale-style hare, autumn vegetables and cep mushrooms - 52€
www.benoit-paris.com

le Dali
Sautéed ceps and soya - 38€
Orecchiette, ceps mushroom with parsley, black olives - 34 €
www.alain-ducasse.com/fr/restaurant/le-dali 

L'Hostellerie de l'Abbaye de la Celle
Two services  hen pheasant, raisins, rubis potatoes and cep mushrooms - 35 € per person
Chicken liver terrine, marinated red pine mushrooms, onion condiment - 28 €
www.abbaye-celle.com

Sommelier’s tip:
2009 - Nuits-Saint-Georges - Aux Champs Perdrix – A.Michelot. 

 

Starting from € 28 

16 September 2014
La Manufacture de Chocolat throughout Europe...

Belgium, Spain, Portugal, Italy, Germany, Luxembourg, the Netherlands, Denmark, the United Kingdom: Le Chocolat Alain Ducasse is now to be savoured in the top European countries.

La Manufacture ships its creations to all four corners of Europe via its online store.

New products :

 

 

CHOCOLATE SINGLE BAR
In dark chocolate praline or milk chocolate.
Individual bars of chocolate to enjoy on the go or slipped into a piece of bread. This compact and practical box is easily transportable, for an impromptu snack, a picnic, at the office, traveling…
20 individually wrapped bars - 240 g

 

 

 

 

GRENADA 75% COCOA SINGLE-ORIGIN CHOCOLATE BAR
A fruity bouquet, notes of forest fruit and the natural freshness of orange, a specialty from Grenada island – Central America.

CUBA 75% COCOA SINGLE-ORIGIN CHOCOLATE BAR
A lovely aromatic strength for this bean from the Baracoa region in Cuba, Latin America

 

 

 

 

XL CHOCOLATE SPREAD
Deliciously regressive, spreadable chocolate… Created from an almond and hazelnut praline, dark and milk chocolate, this spread will put a smile on the faces of children and grown-ups alike.

Similarly to the Manufacture’s old-fashioned pralines, the spread has a slightly granulose texture making it unique and ultra- delicious.
XL size 550g - Normal size 250g 

 


Visit the e-store at www.lechocolat-alainducasse.com
Free delivery for orders over €150.