5 April 2017
The Fin Gras du Mézenc beef

An exceptional produce to discover at Aux Lyonnais until June!

Xavier Boireau, Chef at Aux Lyonnais, suggests the Fin Gras du Mézenc beef, Appellation d’Origine Contrôlée (AOC) (Certified Label of Origin), regional exception rarely suggested on the Parisian restaurants’ menu.

A regional exception:  Fin Gras du Mézenc beef is raised on hay and grass from the Mézenc region (between the Haute-Loire and Ardèche) and during the last winter is fed with natural mountain hay.

A distinctive flavour: The very fragrant Mézenc hay releases its aromatic notes into the meat, making it extremely flavourful. The meat stands out from those issued from a more classic production by a more pronounced taste, a richer colour and superior tenderness. Gabriel Gauthier, Ambassador of taste and Clermont Ferrand butcher, selects an exceptional Fin Gras for the Aux Lyonnais chef. A great lover of Fin Gras, he actively participates in promoting this AOC and compares «the heifers to young girls in Sunday dress.»

The Appellation d’Origine Contrôlée (AOC) (Certified Label of Origin) signifies a close link between the product, region and human expertise. AOC guarantees that the regional origin of your beef bestows taste and organoleptic qualities that could not exist in any other region. The Fin Gras, 3rd French beef to be awarded the prestigious Appellation d'Origine Contrôlée (since 2006 and PDO since may 2013), is distinguished by its unique flavour.


At the moment on the menu:

Roasted Fin Gras du Mézenc beef, green asparagus and tiny potatoes


"Every day we have a limited number of Mezenc boeuf fin gras pieces . If you want to enjoy this exceptional product, we recommend that you report at the time of your booking! "


Aux Lyonnais
20 rue Saint-Martin
75002 Paris
Tél. +33 1 42 96 65 04


31 March 2017
Discover the Poke at Rech!

Until mid-June, discover the Rech’s Poke! Pronounced “Pokaï”, this traditional Hawaiian dish is made with raw fish, mixed with cereals and condiments, served in a bowl.

Chef Anthony Denon created at Rech an unreleased version of the Poke, more elaborated and highly tasty, with two recipes inspired by sustainable fishing. Anthony Gala, sommelier, suggests sake for a striking pairing!


The Rech’s Poke

Jack mackerel/orange/avocado/toasted seeds – 18€
Red mullet/small spelt/herbs/rock fish broth – 24€


62 avenue des Ternes
75017 Paris 
Tel: +33 1 58 00 22 03


The Rech’s Poke, to enjoy by yourself or to share, on the menu until mid-June


From 18€

24 March 2017
Rediscover the Merveilleux at Benoit Paris

Benoit Paris suggests to rediscover a classic of French pastry, the Merveilleux. This cake, traditionally composed of delicate and crispy meringue layers, Chantilly and covered with chocolate chips is a beautiful reference to the Merveilleuses. These women under the Directory regime, were well-known for the extravagance of their clothes.

Edwin Carrière, Pastry Chef of the restaurant has imagined a fruity and light version of this dessert. Made of delicate and crispy meringue layers, a mint Chantilly, stewed strawberries, all covered with biscuit breadcrumbs…He brings back to life the traditional baking methods: no cake mould used, the layering is entirely done with a spatula.

A very Parisian dessert to celebrate the arrival of spring!

Strawberry-fresh mint merveilleux – 14 €


Benoit Paris
20 rue Saint-Martin
Tél. +33 1 42 72 25 76
75004 Paris         


8 March 2017
Women's portraits

The culinary pleasures and arts of hospitality rely also on the talent and the passion of these women who dedicate their life to it everyday, everywhere in France and in the world.

Charline Clos, Maître d’ and Elisa Combrouze, Sommelier at Aux Lyonnais
Charline, previously chef de Rang at Benoit Paris, and Elisa, driven by her passion with sommellerie, welcome you at aux Lyonnais with warmth and simplicity. 

Jessica Prealpato, Chef pâtissière – Alain Ducasse au Plaza Athénée
After an A-Level specialized in literature and psychology studies, Jessica finally started to live her passion: pastry… After beautiful experiences in France and abroad with renowned chefs like Philippe Labbé, Philippe Etchebest and Frédéric Vardon, she finally settled in Paris where she creates simple and refined deserts at Alain Ducasse au Plaza Athénée.

Alicia Vegezzi, Restaurant manager at ore-Ducasse au château de Versailles
Alicia first joined the ranks of Alain Ducasse at the Salon la Première Air France in 2014, before flying to Hong Kong where she became Assistant Manager of the restaurant Spoon by Alain Ducasse at the InterContinental hotel. Since September 2016, Alicia is manager of the restaurant ore-Ducasse au château de Versailles.

A dynamic and feminine team at Benoit New York under the direction of chef Laëtitia Rouabah
In 14 years, Laëtitia evolved in the kitchens of the Relais Plaza, the restaurant Alain Ducasse at The Dorchester in London, Le Jules Verne, then the Salon la Première Air France before taking over at bistro Allard in 2013. She is now chef at Benoit New York, assisted by four young women in her kitchen including Laure Rewega, sous-chef and Anneka Books on the floor. 

Marjolaine Arpin, Bar manager at Champeaux
This 36-year old bubbly girl from Quebec was initially trained in art history and management before turning her life around to embrace a career in mixology at « La Distillerie ». She is a real show stopper at Champeaux’s bar where she creates unique and sophisticated cocktails. 

Claire Sonnet, Maître d' at Alain Ducasse au Plaza Athénée
A determined young woman, first hoping to start a career in the social field, Claire finally went for a new career which lead her to the French school of gastronomy Ferrandi. After an internship with Denis Courtiade, director of Alain Ducasse au Plaza Athénée, she pursued her work experiences at Cyril Lignac and then at the Salon la Première Air France.

Fanny Herpin, chef at Allard 
At Allard, tradition dictates that a woman does the cooking. Fanny followed these steps and has been named chef of this Alain Ducasse bistro in 2016, after a beautiful career path in prestigious Parisian houses (Jules Verne, le Meurice Alain Ducasse, Taillevent, Benoit Paris).

Fabienne Eymard, chef at Benoit Paris
She joined the Taillevent gourmet restaurant in Paris in 2002, then moved abroad. In Switzerland at Caprice in 2004, then in 2013 as sous-chef at Benoit New-York. She evolved then as executive chef in the restaurant Pinch in New York before returning to Paris to take back the reins of bistro Benoit.

Alexandra San Miguel, Director at Le Comptoir Saint Honoré
After starting her career in hospitality, she went from Ladurée in 2010 to Le Chocolat Alain Ducasse for the opening of its new boutique at rue du Marché Saint Honoré.

16 February 2017
Sunday feasting at Rivea London

From February 19th to April 16th, Rivea London located in the Bulgari Hotel in London will introduce a convivial Sunday feasting menu. Chef Alexandre Nicolas has created a menu that invites guests to share dishes, perfect for enjoying an afternoon with family and friends.

Featuring on the menu, a choice of starters and for main, large sharing style plates, with the flavors of the French and Italian Riviera. For dessert, guests will be welcome to choose from a stunning display of sweet treats.

Exclusively available for Sunday lunch only until April 16th!

Menu - £48 per person
See the menu

Bulgari Hotel London,
171 Knightsbridge,
London SW7 1DW
+44 207 151 1025

From £48

14 February 2017
Lunch Menu at the restaurant Alain Ducasse au Plaza Athénée

Alain Ducasse au Plaza Athénée offers an ideal environment for lunch.

Discover the Naturalness cuisine with the lunch Menu that can be composed from the seasonal menu. Three dishes to discover a cuisine concentrated around the  fish-vegetables-cereal trilogy and created by Chef Romain Meder.

Currently, discover the Gascogne bay’s turbot, Milan cabbage, fins gently smoked, the Sea scallops from Chausey, cauliflower, old Comté cheese, tartufi di Alba, the Vegetables from château de Versailles, cedar seeds, mushrooms or the Lemon picked in Nice area, kombu seaweeds with tarragon.

These dishes are accompanied by two glasses of wine to be chosen from a selection composed by Laurent Roucayrol, the chef sommelier.


Photos extracted from the book Naturalité, published at the Editions Alain Ducasse, photo credit @Benjamin Schmuck

« There is an absolute necessity to go towards a better way of eating, in harmony with nature, healthier and more environmentally friendly ». explains Alain Ducasse. The Chef invites you to explore a universe with new flavours in one of the most beautiful restaurant in the French capital.



Starter, main course & dessert : 210 €

Discover the restaurant and see the Menu


* except dishes with caviar


Lunch Menu at 210 €

Lunch Menu at the restaurant Alain Ducasse au Plaza Athénée

For your reservation,


contact us at the following number: +33 1 53 67 65 00


Or by e-mail at


17 January 2017
An exceptional lunch at le Jules Verne...

Boarding for a wonderful journey…

At lunch, energy is dominant, the area is open and bright. Overlooking Paris, on the 2nd floor of the Eiffel Tower, the Jules Verne restaurant's unique location has made it the ultimate Parisian venue, where Alain Ducasse reinterprets beautiful French cuisine classics with a modern touch. 

On the menu, savour the Pan-seared duck foie gras, parsnip and prune or the Jaune des Landes chicken, cardoon with truffle jus. On dessert, difficult to choose between the Cookpot of apples, honey ice cream and the crispy “Tower nut”, chocolate from our Manufacture in Paris. Excellence of regionally sourced produce.

The 3-course lunch menu is exclusively available week days.
(Except bank holidays - Up to 7 people).

Le Jules Verne
Tour Eiffel, 2ème étage
Avenue Gustave Eiffel
75007 Paris, France

3-course lunch menu, 105€


1 January 2017

We wish you a happy New Year 2017!  Discover our resolutions for this new year, eating right makes spirits bright!


Our resolutions -


20 December 2016
Choux d'Enfer, the Parisian « sweet food »

The kiosk Choux d'Enfer has settled in Gare de Paris Saint-Lazare!

By stopping by the Kiosk, you immediately get the caramelized scent of the dough…

To achieve a delicious chou, it needs to be ultra-fresh and just filled-in. To be crispy on the outside, and melting inside, they are baked in front of you, on the spot. (Re)Discover the choux filled with a meltingly soft cream flavoured with chocolate, citrus, salted-butter caramel...

The kiosk also offers savoury choux served lukewarm (ham/cheese, Mornay sauce, or olive pesto).

A few delicious bites to eat promptly at the kiosk Choux d'Enfer.

Gare de Paris Saint-Lazare
Parvis Havre de la Gare de Paris Saint-Lazare - 75008 Paris • Tel 06 67 20 25 56
Station Saint-Lazare
Open 7/7 from 7am until 9pm



17 November 2016

For an exceptional moment at the château de Versailles, combine café ore breakfast or lunch and visit of the Palace with direct access!

Get through the first gate, pass the ticket office (not need to stop by), go directly to the café ore located on the 1st floor of the Pavillon Dufour with its unique perspective on the cour Royale and the cour d'Honneur, share a savoury breakfast or enjoy an elegant contemporary French cuisine for Lunch, then get direct access to the Palace and continue your day with the visit of this magical place!



Breakfast & Direct access to the visit of the Palace*: 35€

From 8 am to 10.30 am, be the first to enter the château de Versailles still empty, savour a sumptuous breakfast at the café ore- Ducasse au château de Versailles and get direct access to the château for a visit. A timeless experience in an exceptional venue !

> Breakfast Le Lever du roi – Your choice of hot drink, vegetable or fruit juice, toasted ficelle baguette & butter, jam, honey or chocolate spread, 3 mini viennroiserie assortment, two organic eggs, pan-seared or scrambled, sausages & tomatoe.

> Ticket for the visit of the Palace with direct access - The Palace ticket gives access to the most famous places of the Palace of Versailles. It also includes the temporary exhibitions. The audio-guide for the Palace (available in 11 languages) is included in the ticket price.

*Payment and ticket withdrawl directly in the restaurant ore – Ducasse au château de Versailles – Pavillon Dufour – 1st floor – Place d’Armes – 78000 Versailles


Lunch & Direct access to the visit of the Palace: 50 €

From 11 am to 5 pm in the Pavillon Dufour château de Versailles’s sumptuous setting, come discover the savoury and contemporary cuisine of the Chef Stéphane Duchiron ; on the menu classics of French cuisine, small, light and quick plates as well as fine pastries. Also get direct access to the château de Versailles for your visit. A beautiful experience to fully enjoy Versailles!

> Late Lunch menu at café ore – Starter / main course or main course / dessert, mineral water, a glass of wine and coffee – View the menu – The menu changes according the the season.

> Ticket for the visit of the Palace with direct access - The Palace ticket gives access to the most famous places of the Palace of Versailles. It also includes the temporary exhibitions. The audio-guide for the Palace (available in 11 languages) is included in the ticket price.

*Payment and ticket withdrawl directly in the restaurant ore – Ducasse au château de Versailles – Pavillon Dufour – 1st floor – Place d’Armes – 78000 Versailles



ore - Ducasse au château de Versailles

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

Open Tuesday to Wednesday from 8 am to 5 pm

From 35€