1 September 2014
Traditional dishes at Benoit Paris

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.

In September: chefs Auguste Escoffier and Fernand Point are honoured on Benoit’s menu.

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 : Melba peach, 16€
2011 – IGP Côtes de Gascogne - Dernières Grives – Domaine de Tariquet

(On lunch and dinner)


Starting from  16

1 September 2014
Top quality produce: Live langoustine , Quiberon - Bretagne

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€ 


From € 38 / person

28 July 2014
Gourmet itinerary

This summer, from London to Monaco, passing through Paris & St Tropez, make a gourmet stop in one of Alain Ducasse’s establishments.

Rivea London

In London,
chef Damien Leroux shares with you his love of Riviera cuisine, its flavours, its colours...
At restaurant Rivea London: Artichoke and borage ravioli; warm octopus and potato salad; Rhubarb and strawberries; almond ice cream.

Restaurant Allard

In Paris,
 in the very heart of Saint-Germain-des-Prés, Laëtitia Rouabah, chef at Allard, invites you to taste: Coddled egs, girolles, garlic bread stick; Fernande Allard’s traditional frog legs; Roasted Bourbonnais free-range chicken; Strawberries, Chantilly and meringues. 

Rivea Saint-Tropez

At restaurant Rivea at Byblos, in Saint-Tropez
, chef Vincent Maillard invites you to tastes, a few steps away from Place des Lices, a selection of appetisers to share; Clam Linguine; Tropézienne in our style.

Bastide de MoustiersHostellerie de l'Abbaye de la Celle

In Provence,
 before making your way to Bastide de Moustiers where chef Christophe Martin organises every Friday and Saturday BBQ evenings on the terrace, stop by the Hostellerie de l'Abbaye de la Celle... Be seduced by an authentic and sun gorged cuisine, prepared by chef Witz, a close friend of Alain Ducasse who faithfully transcribes his culinary philosophy.

la Trattoria

To end your trip, a Trattoria in the very heart of Monaco !

Chef Patrick Laine creates here a generous and gourmet cuisine: antipasti, pizzette, risotti but also alla brace fish and meats …
Enjoy on the magnificent terrace overlooking the sea: Roast Mediterranean sea bass, comfit vegetables to share, or pan fried John Dory, Riviera condiment, piccata milanese, capers, lemon and pine nuts, spinach.

27 July 2014
Discover the Restaurant Allard

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

26 July 2014
2 nights and More in Provence

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 : 
Tel. : +33 (0)4 84 49 05 24



from € 280 / person

20 July 2014
Restaurant le Dali

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.


29 June 2014
New lunch menu at Restaurant le Meurice Alain Ducasse

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 €

Discover the restaurant 

Lunch menu  € 85

18 June 2014
A lunch at 125m altitude !

This gift package, a lunch invitation for 2, includes: 

- A window-side table
- Champagne & canapés apéritif for two
- 2 menus with matching wine and fare
- Privileged visit of the kitchen
- 2 menus dedicated and autographed by the Chef
- 2 chocolate bars from Alain Ducasse Manufacture in Paris
- Booking convenience (special phone number for package recipients)

Invitation is valid for 12 months following purchase date from Monday to Friday for lunch (except bank holidays, 14th February, 24th and 31st December).The minimum delay for a reservation varies from two weeks to two months.

€ 400 for 2

16 June 2014
Rivea London : le chef dévoile la recette de la Socca

Head chef Damien Leroux who has spent more than 10  years under the tutelage of Alain Ducasse in Provence and Monaco, shares his passion for ‘la cuisine du soleil' and reveals us the Rivea salad recipe.