25 October 2016
A journey through Brittany at restaurant Rech!

The culinary voyage initiated at the beginning of the year along the French shoreline from « coast to coast » has now reached its final leg, in the region of Brittany. Until the end of December, Chef Anthony Denon explores coastal Brittany in your company. Indulge yourself with the Parmentier-style 'Princesse de Kermancy' oysters or the famous Kouign-amann…

The Brittany coast: a 100% authentic region where Gilles Jégo, fish wholesaler who has worked in the port of Etel for 20 years, selects for Rech extra fresh produce, caught at night time and delivered a few hours later in the restaurant kitchen.



Parmentier-style 'Princesse de Kermancy' oysters
A flat oyster accompanied with a lemon condiment and a shallow oyster garnished with shallots in vinegar, served with Noirmoutier mashed potatoes and an herb condiment.

Lightly seared line-caught hake, confit onions from Roscoff
Hake marinated in sugar and sea salt, then roasted, accompanied with Roscoff onions cooked in broth and stuffed with onion cream, served with sautéed wild broccoli, onion petals and sea goose-berries.

Small scale fishing monkfish, two way artichokes
Roast monkfish in brown butter and artichokes garnished with a chard, Parmesan, onion and pine nut pesto; garnished with artichoke shavings, rocket leaves, butter foam and diced lemon.

Curé Nantais cheese
Cheese and herb salad

Crispy traditional cake made of puff pastry, covered with a butter-sugar glaze.

To accompany this menu, sommelier Romain Loriot suggests two Muscadet served in a magnum, the « Terre de Pierre » by Pierre Luneau-Papin and the « Monnières » by Dominique Martin.

Menu for the whole table - 80 € (drinks not included)

From Tuesday to Saturday
Lunch 12 pm – 2pm
Dinner 7.30 pm – 10 pm

62 avenue des Ternes
75017 Paris



24 October 2016
An exceptional meat on the menu at Benoit Paris : Tiger Veal

From October to November, Benoit Paris will offer Tiger Veal on its menu. This exceptional meat, reared in Corsica in the Taravo valley is fed on its mother’s milk and Maquis herbs and leaves. Jacques Abbatucci, Tiger cow and veal farmer and Fabienne Eymard, chef at restaurant Benoit, tell us a little more about this unique meat. 

Jacques Abbatucci : The « Tiger cow » comes from an authentic Corsican bovine strain, identifiable by its brindled coat, called Saïnata in Corsican language. The livestock farm is located in the municipality of Taravo. It is the result of an extensive selection and contributes to preserving this Corsican specie. The quality of the meat is based on the variety of the cows chosen for their hardiness and their adaptation to the farming conditions in Corsica.

The farm is certified organic, also applying the principles of biodynamics, since 2002. The cows and calves remain free range, reared in herds in a 100% natural environments, their feed revolving with the seasons.

Fabienne Eymard : Unlike the classic calf, Tiger Calf is considerably less fatty! However, Tiger Veal jus is highly fragrant, as demonstrated by the recipe of the veal shank, which is slowly baked for 48 hours. The meat is extremely tender when cooked. It is delicious grilled. Because of its low fat content, it is a meat better served pink. 



On the Menu According to availability :

Veal chop, €54
Cooked to the heart then scented with thyme, pepper and sea salt

Shoulder of veal, €44
Stewed as a Daube in a gluten free wine and chestnut flour sauce

Veal shank, €44
Slowly cooked in its own juice

Piece of veal, €52
Naturally cooked, pink at the heart

*All dishes come with autumn vegetables: baby carrots, salsify, parsnips or spinach.


20, rue saint Martin
Paris 4ème
T. +33 1 42 72 25 76

From October to November


From 44€

20 October 2016
Thanksgiving in Paris at Allard and Benoit!

On Thursday, November 24th, you are invited to celebrate Thanksgiving - the famous American feast - in Paris at Allard and Benoit.

Thanksgiving is a family celebration where Americans gather within their home to share a special meal. On the table lies the traditional stuffed turkey and its gravy sauce but also side dishes. 

Come & savour the turkey at Benoit or a dedicated menu at Allard and share the emotions of Thanksgiving in Paris with your friends or family!



Allard: Thanksgiving menu with a selection of American wines - 120€ per person
Suggested by Chef Fanny Herpin with pairings by Excecutive Head Sommelier Gérard Margeon

Chestnut velouté, delicate duck foie gras royale
Roasted free-range turkey, cranbery and gravy
Confit pumpkin with orange, gingerbread ice cream

Red wine – 2014 – Sonoma Pinot Noir - Buena Vista
White wine – 2014 – Carneros Chardonnay - Buena Vista


Benoit Paris: Main course - 49€
Suggested by Chef Fabienne Eymard

Free-range turkey stuffed with wild mushrooms, cranberry & gravy



Paris 6ème
T. +33 1 43 26 48 23


Paris 4ème
T. +33 1 42 72 25 76 


Le menu Allard : 120€ par personne, boisson comprises

From 49€

19 October 2016
Happy Hour at Champeaux, from Monday to Friday!

From Monday to Friday, from 5.30pm to 7pm, it’s Happy Hour at Champeaux with a special menu: Plates to share, beers at 4€ and the famous cocktails of our mixologist Marjolaine Arpin at 6€. Sit back and relax with friends at the bar, inside the restaurant or out on our terrace!

Alcohol abuse is dangerous for your health. Consume with moderation.  



Forum des Halles
Porte Rambuteau
75001 Paris
Tel. +33 1 53 45 84 50

From Monday to Friday, from 5.30pm to 7pm – No reservation required


From 4€

11 October 2016
Fall menu at the restaurant le Meurice Alain Ducasse

The menu of the restaurant le Meurice Alain Ducasse glorifies the philisophy of Alain Ducasse's cuisine. A cuisine of the essentials that respects the seasons, and is loyal to the product while conserving the recipe's simplicity.


Currently discover the new Fall menu elaborated by the Chef Jocelyn Herland and exceptional products sublimed with a modern touch such as the Bonite fish, aubergine, the Lobster, tomatoes or for desert, the famous Pineapple. 

Also at the moment, the Fall Lunch Menu with daily suggestions, starter and main course or main course and dessert from 85€.

An unforgettable experience in one of the most beautiful restaurants of the Capital, overlooking the Jardin des Tuileries. 


From 85€

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 6.30pm

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


Romain Rapoport
+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


4 October 2016
Pink October in Alain Ducasse restaurants

From October 1st to the 31st, Alain Ducasse restaurants have joined forces with Pink October, dedicated to international breast cancer awareness. The chefs from Allard, Rech, Benoit, Aux Lyonnais & Champeaux have each created a pink, delicate and delicious dessert.

A wonderful opportunity to indulge yourself for a good cause, as profits made from these desserts will be donated to the International Cancer Institute of Paris* led by Professor David Khayat, in support to his combat against cancer.

Allard - Pink grapefruit-coconut-lichee vacherin

Rech - Pink grapefruit shortbread, Campari granité

Aux Lyonnais - Cookpot of figs, pink praline ice cream

Benoit - Fig & pink grape charlotte

Champeaux - Rose/raspberry soufflé



Paris 6ème
T. +33(0)1 43 26 48 23

Paris 4ème
T. +33(0)1 42 72 25 76

Aux Lyonnais
Paris 2ème
T. +33 (0)1 58 00 22 06

Paris 17ème
T. +33(0)1 58 00 22 03

Paris 2ème
T. +33(0) 1 53 45 84 50

*Created by Professor David Khayat, The International Cancer Institute of Paris focuses on improving the patient journey and encourages inovating  Cancer research programmes and missions.


From 12 €

Pink October in Alain Ducasse restaurants





Aux Lyonnais





4 October 2016
Grands crus served in carafes !

Emblematic of Burgundy, the Corton offers great wines of Côte de Beaune.

Until December 3rd, Alain Ducasse’s restaurants in Paris, Rech, Allard, Benoit and Aux Lyonnais, invites you for a sensational food & wine pairing.

Discover four Grands Crus of Burgundy, carefully picked by the Executive Sommelier Gérard Margeon, three red wines and one white. Clos du Roi is one of the most refined and elegant Corton with its unrivalled aromatic intensity. 

More about the picks of Gérard Margeon.


2006 – Corton – Clos du Roi – Louis Jadot
2008 – Corton – Clos du Roi – Domaine de la Pousse d'or
2009 – Corton - Clos du Roi - Domaine Thénard
2011 – Corton-Charlemagne – Domaine du Pavillon

A bottle (75cl) : 130€
A carafe (45cl): 78€
A glass of wine (15cl) : 26€
Two glasses (2x7cl) or three glasses (3x5cl) : 26€

Alcohol abuse is dangerous for your health. To consume with moderation. 


To book :

Aux Lyonnais, Paris 2nd
T. +33(0)1 42 96 65 04   

Rech, Paris 17th
T. +33(0)1 45 72 29 47  

Benoit, Paris 4th
T. +33(0)1 42 72 25 76  

Allard, Paris 6th
T. +33(0)1 43 26 48 23 



Grands crus served in carafes !





Aux Lyonnais







3 October 2016
Rivea London: all about Chestnuts !

A special attention to the festivals that occur each year in the region of the côte d'Azur during the chestnut picking season. Rivea London is celebrating the Chestnut again this year: a beautiful fruit with rich and delicious variables. 


Until November 13th, Rivea London suggests a four-course tasting menu around chestnuts imagined by the Executive Chef Alexandre Nicolas. Autumn is about to be delicate and comforting! 




Delicate chestnut velouté, ricotta ravioli

Scottish salmon gravlax, tangy cream & chestnut blinis


Roasted sea scallops, pumpkin, chestnut & watercress



Slowly cooked shoulder of boar, chestnut & seasonal vegetables


Pear & chestnut contemporary vacherin


Paired with a glass of Château Unang Ventoux Blanc 2015 or a bottle of Corsican chestnut Pietra beer 


Chestnut Menu at 48£ 
Until November 13th
(1 glass of wine or 1 beer – 2 starters, 1 main course, 1 dessert)



Rivea London
Bulgari Hotel London,
171 Knightsbridge,
London SW7 1DW