News
14 November 2012
This weekend, the restaurant Le Louis XV celebrates its 25-year anniversary with an exceptional event !
240 famous chefs from 25 countries, representing the 5 continents and 300 Michelin’s stars, will meet from November, 16th to 18th 2012 in Monaco.
The renowned chefs of today and tomorrow cuisine, as well as the chefs from the “Ducasse generation”, will be present on the large family portrait immortalizing this anniversary.
Three exceptional days to share knowledge, discoveries and gather in original events.
On the agenda this week-end, a big Mediterranean market, where local producers and chefs from all over the world will be able to meet. The growers will present a selection of the 100 most emblematic products of the French Riviera, around demonstrations, tasting and cooking shows.
The Gala dinner will be a memorable night. The Louis XV salon and the Empire Room of the Hôtel de Paris will welcome 420 guests, with a brilliant menu, a tribute to the essential cuisine of the Louis XV. 50 cooks and 180 service staff : a real ballet orchestrated by the restaurant team.
To know more about the event and the list of the participating chefs, visit our dedicated website and our Facebook Page.
13 November 2012
Join world renowned Chef Alain Ducasse on Thursday, November 29th and Friday, November 30th for two exceptional dinners at miX St Petersburg.
Start your evening at Living Room where you can meet and greet chef Ducasse followed by an exclusive 6-course dinner menu paired with a wine selection by Gerard Margeon, Executive sommelier for Alain Ducasse’s restaurants. The special menu created by Alain Ducasse and his miX in St Petersburg Executive Chef Stéphane Gortina will showcase the contemporary cuisine driven by local products which personifies the miX restaurant.
Discover the menu :
- Marinated
gilt-head bream, Gold caviar and lemon
- Kamchatka
crab and chestnut bisque
- Seared
meager, mariniere-style shellfish
-
Lightly
spiced duckling, tender beetroots, dolce forte sauce
- Citrus
composition, Campari granite
- Gold
chocolate palet
Drinks Menu
- Apéritif : nv Champagne selection Alain Ducasse,
served in magnum
- White wine : 2009 Chablis 1er
cru Vauligneau – Thierry Hamelin
- Red wine : 2009 Saint-Julien – Sarget de
Gruaud Larose
- Dessert wine : 2008 Sauternes – Château
Lange-Reglat
- Water : Evian and Badoit
Available on November, 29th and 30th 2012.
Reservation : +7 (812) 610 6166
8400 RUB per person
Gala Dinner hosted by Chef Alain Ducasse
Hotel W St. Petersburg
Voznesensky Prospect, 6
190 000 Saint Petersburg, RUSSIA
To book a table, please dial the following phone number:
+7 (812)610 61 66
12 November 2012
On November, 22nd , come and celebrate Thanksgiving at Adour at the St Regis in a family-like dinner.
Enjoy our special menu, prepared with care by Chef Sébastien Rondier, in our welcoming and elegant restaurant. Share this three-course dinner with your loved ones and enjoy it in our contemporary and sophisticated decor. Discover a culinary style focused on Alain Ducasse’s philosophy of true flavours and faithfulness to local products.
Don’t miss our Maine Lobster medallions with caviar cream, our traditional Thanksgiving Roasted Amish Golden Turkey, served with autumn vegetables, gravy and cranberry, and our Pecan Pie with cream cheese ice cream … Our sommelier will be happy to advise you on the best wine pairing.
Because we know how important family is in those happy celebrations, we specially designed a menu for your children ($45 per person).
Take a look at the delicious menu and don’t wait any longer to book your table !
$95
9 November 2012
Take advantage of this great autumn offer and discover, or rediscover, the Hostellerie de l’Abbaye de la Celle, a haven of quiet amidst the vineyards of the Coteaux Varois. Formerly a priory, the Hostellerie is the home of Alain Ducasse in Provence and you will be welcomed in a refined but intimate atmosphere in peaceful surroundings. All you need to do is relax, a friendly team dedicated to your well-being is ready to serve you.
Share a delicious gourmet dinner or lunch prepared by the talented chef Benoit Witz, following Alain Ducasse’s philosophy of using the freshest seasonal products. A cuisine that goes straight to the essence of the flavours with an authentic Mediterranean touch makes for an intense gastronomic experience.
This offer includes :
- Two nights in a double superior room (upgrade available subject to availability),
breakfasts included
- A
rose bouquet in your room
- A
half-bottle of Champagne in your room
- A
“gourmet” welcome in your room
- An
Alain Ducasse’s recipe book “Evolution & Tradition”
- A
dinner for two (starter, two entrées, cheese and dessert – beverages not
included)
- A
lunch for two (starter, entrée, dessert - beverages not included)
For any reservation of a third night, the Hostellerie de l’Abbaye de la Cell will offer you a special price of 210€ .
Learn more about the Hostellerie de l’Abbaye de la Celle
366 € / per person
7 November 2012
In November, Benoit New York suggests its Pumpkin Pie, a traditional dessert to share to celebrate Thanksgiving!
Chef Patissier Jérôme Husson invites you to take away this beautiful seasonal dessert to enjoy at home with your family and loved ones. Treat them with this melting pumpkin tart, with sweet flavours of nutmeg, cinnamon, cloves and other spices.
Available from November, 1st to 30th 2012, for 6 to 8 people.
$30
7 November 2012
In November only, discover our live “bouquet” prawns from Brittany, freshly extracted from Rech’s fish-tank by Malek, our oyster seller, and cooked very simply by Chef Adrien Trouilloud to express all their flavours.
Faithfull to Rech since 1982, real memory of the house, Malek prepares every day wonderful seafood platters and plates, to savour in the restaurant or to take away. This month, Malek is particularly taking care of live “bouquet” prawns, caught by the net on the Brittany shores, in sheltered coves with little water depth. Rech’s oyster farmer, David Hervé, told us they like to find refuge near the oysters beds.
The quality and the freshness of these prawns have inspired Chef Adrien Trouilloud this authentic and exquisite starter. Simply sautéed with salted butter, they are served warm, in a cast iron frying pan. Some lime zests, a little pepper from the mill … The best of the ocean at your table!
Olivier the sommelier recommends a “naturally” Rech wine pairing : a Côte de Beaune, François de Nicolay, 2010.
This starter is available from November, 1st to 30th, 2012, for lunch and dinner.
€ 24
6 November 2012
Enjoy the enchanting and intimate setting of this beautiful house – Alain Ducasse’s favourite – and be seduced by the Christmas spirit in Provence. Relax in a cozy and refined atmosphere, with the sound of the restaurants’s crackling fireplace and the gentle light from the outside. Be seduced by our four-hectare garden, an open window over Provence, in the center of the Cotaux Varois.
Discover Southern cuisine’s rich flavours, with magnified seasonal and terroir products, during two fine dining dinners – Christmas Eve and Christmas Day – prepared by the Chef Christophe Martin.
An attentive team will take care of you during your stay at La Bastide de Moustiers and will be devoted to make this Christmas a marvelous memory.
This offer includes:
- 3 nights in a double superior room, breakfast included
- Christmas Eve gourmet dinner for
two (beverages not included)
- Christmas Day gourmet dinner for two (beverages not included)
- A Christmas gift in your room
From 1 235€ in a double superior room (for 3 nights and two persons). Only available from December, 23rd to 27th 2012.
For any reservation of a fourth night, La Bastide de Moustiers will offer you a 50% rebate on your room and breakfasts.
From 1 235 €
26 October 2012
Enter into Alain Ducasse univers, his culinary DNA and discover the recipe of a Cookpot of autumn vegetables and fruits.
Sublimate seasonal products, with bright colours and rich flavours, thanks to the Cookpot, the signature dish of the chef, created for shaping a balanced and sensible vegetables cuisine, respectful of the environment. The Cookpot is present on the menus of all Alain Ducasse’s restaurants, all around the world, like a philosophical link between them all.
26 October 2012
American news and the release of Alain Ducasse’s awaited book J’aime New York have inspired the chefs of Aux Lyonnais to create a unique burger…
Steeped in history, Aux Lyonnais is a Parisian “bouchon” celebrating a modern and revisited Lyonnais cuisine. Chef Frédéric Thévenet had fun rethinking the burger in an unusual and delicious manner. Two mini burgers created using the excellent pistachio cervelat sausage made by Colette Sibilia in Lyon, a smattering of onions, comfit shallot mayonnaise mixed with a delicious watercress coulis. Voila! Well, not entirely…. The brioche bread is buttered with faisselle cheese scattered with comté flakes and subtly flavoured with a hint of Tabasco. The end product is served with comfit fries, Lyonnais style, a few onion rings and a Lyonnais salad.
To accompany this dish, Steeve, the sommelier suggests you try a French or American wine, but preferably a syrah or Pinot (in 15cl glass or in duo two glasses of 7cl). To finish on a sweet note, a dessert reflecting all the conviviality of Aux Lyonnais: pears in red wine and cream “Monts Lyonnais”.
This dish
is available from October, 30th to December, 8th.
Price : 21€
of 31 with a wine pairing. The dessert price is 9€.
Learn more about the
bistrot Aux Lyonnais
Alain Ducasse’s
awaited book J’aime NY will be available in English from November, 1st.
21 €
25 September 2012
Follow the long line of cypresses and sea pines that shade the road and immerse yourself in the atmosphere of charmed refinement at Andana.
This beautiful Tuscan home which used to belong to Grand Duke Leopold II is located on 500 hectares of vineyards and olive orchards in a beautiful, unique environment. The carefully decorated 36 rooms and 11 suites, the stunning gardens, outdoor pools and the Spa will make your stay an unforgettable one. So will the cooking at the Trattoria Toscana, simple and authentic, revealing all the wealth of the region with the delightful flavours of products like its olive oil that are produced on site.
From 300 €, superior bedroom, breakfast included (available until November, 3rd 2012)
From 300 €
