6 October 2016
ore – Ducasse au château de Versailles, an elegant contemporary French café


In the sumptuous setting of the recently renovated pavillon Dufour, ore – Ducasse au château de Versailles is an elegant contemporary café accessible to everyone during the opening hours of the Château.

This venue is capable of satisfying varied public’s wishes and suggests different experiences throughout the day around three main moments: breakfast, lunch and tea time. 

Breakfast at the café ore - Ducasse au château de Versailles is a unique moment. The morning light makes you feel like you are living a timeless experience in this exceptional setting. On the menu, savoury mini pastries, two organic eggs scrambled or pan-seared, sausages and tomato, a Seasonal fruit salad, hot drinks, fruit & vegetable juices... 



For Lunch, the Chef Stéphane Duchiron sublimes great French cuisine classics, alongside light and quick snacks, desserts and gourmet pastries. At the moment on the menu, enjoy the Pollock, artichokes & potatoes, the Tiny spelt & wild mushrooms, sorrel and for a sweet note, the Cheesecake, confit citrus. 



In the afternoon, tea time lovers can let themselves be tempted by the Afternoon Tea, The Queen Marie’s Tea: three savoury selections, three sweet selections, tea, coffee or chocolate also accompanied by brioche, cake, madeleine or financier. 

Regarding the all-day menu, the café ore – Ducasse au château de Versailles suggests a selection of dishes, small plates and a pastery selection available all day long. 




Château de Versailles
Pavillon Dufour – 1er étage
Place d’Armes
78 000 Versailles 

From Tuesday to Sunday
From 8am to 5.30pm

Direct access to the restaurant, without visiting the Palace

More information :



6 October 2016
ore - Organize your business lunches in the château de Versailles

Receive your clients or partners in Alain Ducasse’s new address in Versailles.

Situated in the sumptuous setting of the pavillon Dufour, the restaurant ore is an elegant contemporary French café with a splendid view on the cour Royale and the cour d’Honneur of the château.

Starting 8 am, organize your profesionnal meetings around a savoury breakfast.

For Lunch, the chef Stéphane Duchiron suggests a contemporary, resolutely French cuisine with 3-course menus. 



Breakfast Menu from 12€ TTC
Lunch Menu from 48€ TTC


Marie-Emilie Méjan
+33 (0) 1 30 84 12 98

Restaurant ore
Château de Versailles
Pavillon Dufour - 1er étage
Place d'Armes - 78000 Versailles



ore - Organize your business lunches in the château de Versailles

Romain Rapoport
+33 (0)1 30 84 12 98


26 September 2016
Haute-Lozère Porcini Risotto, Beef jus

Alain Ducasse Edition shares a recipe : "Haute-Lozère Porcini Risotto, Beef jus", a tasty autumn dish.

Alain Ducasse explains: "Cooking is generosity. Food has much more flavor when it is shared happily with others. The key to really enjoy food is a beautiful set table with friends around it and lively conversation. Here is a hearty but regal dish that one would be proud to serve to guests. I love these kinds of dishes because they embody the real values of a meal: friendship and conviviality."

This recipe is extracted from the book "Best Of Alain Ducasse".


13 September 2016
ore – Ducasse au château de Versailles

An unforgettable experience in this magical setting & two ambiances to discover throughout the day.

During the day, the restaurant ore is an elegant contemporary café, open to all. Lovely surroundings & an exceptional view in this dreamy place ideal to take a break and to eat during the Palace's opening hours. A French inspired menu with classics of our cuisine, alongside light and quick snacks, desserts and gourmet pastries.



In the evening, Ducasse au château de Versailles is an exclusive dining experience. As the Palace slowly empties itself, the restaurant becomes a stage for grand dinners and exclusive events.



Palace of Versailles
Pavillon Dufour – 1st floor
Place d’Armes
78 000 Versailles


Groups & Private events:


More information :




22 July 2016
L'été chez Allard


Located in the heart of Saint-Germain-des-Prés in Paris, the restaurant Allard is open all summer.
The Chef Fanny Herpin has imagined traditional & seasonal dishes that remind us the cuisine of our childhood in their simplicity & generosity.

On the menu in July, seasonal products such as tomatoes & peach. For the dessert, try out a delicious Cherry clafoutis, a reminder of warm summer family dinners.


Heritage tomato salad, goat curd – 18 €

Marinated sea bream with lemon, crunchy vegetables - 22 €

Cherry clafoutis – 12 €


Open in August for dinner only.

41 rue Saint-André des Arts
1 rue de l'Éperon
75006 – Paris

est un vin rond, fin et frais dont le nez s’exprime sur des notes de framboise et de fleurs

From € 12

12 July 2016
Saveurs de la Méditerranée au Dalí


Explore the new culinary journey imagined by executive chef Jocelyn Herland for the restaurant le Dalí, à la carte dishes inspired by Mediterranean shores, from Catalonia to Liguria, passing through the Côte d’Azur : Patatas bravas, Black rice, baby squid & gambas, Refreshed octopus, shellfish & coco beans, Vegetable caponata...

The menu « Saveurs de la Méditerranée » adapts itself to all your desires: a true vision of contemporary cuisine, sincere, flavourful and friendly, with dishes made for sharing but also available in half portions, for a dining aperitif experience.

Succumb to the beautiful creations for the dessert made by Head Pastry Cédric Grolet and his team.


Restaurant Le Dalí 

Hôtel Le Meurice
228 rue de Rivoli
75001 Paris
Tél.  +33 1 44 58 10 44

More information -


10 July 2016
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 stay at the Hostellerie de l’Abbaye de la Celle.

This offer includes:

- 2-nights minimum in a double room in low-season & 3 nights minimum in a double room in high season.
- Accommodation starting in the superior room category.

Booking and information: 
Email : 
Tel. : +33 (0)4 84 49 05 24

from € 220 / person

2 nights and More in Provence

Reservation by Phone +33 4 92 70 47 47  or

19 June 2016
Trattoria-Sporting Monte-Carlo: Italian cuisine with Tuscan accents

Overlooking Jimmyz gardens and the Mediterranean sea, La Trattoria-Sporting Monte-Carlo, Alain Ducasses’ most recent Italo-gourmet gem, delivers authentic and generous, full flavoured Tuscan cuisine…



Chef Patrick Laine interprete tasty partition of simplicity, generosity and sharing. Discover the Roasted seabass, sun-dried vegetables to share; the John Dory, Riviera condiment and Our Saltimboca alla romana...


Open 7 days a week - At dinner from 7.30PM

La Trattoria Sporting - Monte-Carlo
Avenue Princesse Grace - 98000 Monaco

From €12

Trattoria-Sporting Monte-Carlo: Italian cuisine with Tuscan accents

Avenue Princesse Grace 
9800 Monte-Carlo, Monaco

To book a table, please dial the following phone number:

+377 98 06 71 71

Or contact us by e-mail at: 


12 May 2016
Spring Renewal At Le Meurice


Le Meurice continues to write its history, while remaining true to its origins and by nurturing its identity. The Hotel has again called upon Philippe Starck to redesign its interiors so steeped in surrealism, as well as Alain Ducasse, whose cuisine nurtures the very soul of the premises.

The new menu of the restaurant le Meurice Alain Ducasse celebrates Alain Ducasse's culinary philosophy guided by the watchwords of excellence, elegance and experience. La cuisine de l’essentiel remains ever faithful to the truth of the ingredient and honest, interpretable dishes. But freely reinterpreted to provide new impetus, gain new momentum.

Each dish expresses the truth of its ingredients. For instance, carrots, artichokes and Chioggia beetroots in the vegetable casserole come from Créance in Normandy, where they were strictly organically grown.




For dinner, to benefit from the full experience, the technical intervention of the chef must be unnoticeable. Yet, with Jocelyn Herland and his staff, technical mastery is very present! As an example, the savvily mastered complexity of the bonito fillet is first very lightly seared for consistency, then smoked with birch wood before being marinated for twenty-four hours in a seasoned jus.

The essential expressed in pastry, for Executive Pastry Chef Cédric Grolet, means shaking off the excess sugar and fat that suffocates flavour – furthermore the appetite! But also limiting the number of ingredients to make tastes lighter and more easily recognised.




Hôtel Le Meurice

228, rue de Rivoli
75001 Paris, France