27 July 2017
Summer at the Cour Jardin

This summer, discover one of the most beautiful terraces in Paris. The Cour Jardin, privy only to the well informed Parisians, is hidden inside the Hotel Plaza Athénée. 

During lunch or dinner, taste the light and elegant cuisine composed by Chef Mathieu Emeraud. The menu highlights seasonal products, with the

Red mullet, grilled cucumber, olive oil sauce and among the classics suggested the Caesar-style chilled blue lobster.

La Cour Jardin
Hôtel Plaza Athénée
21 avenue Montaigne
75008 Paris 

From 28 €

Summer at La Cour Jardin

To make a reservation,


contact us by telephone at : +33 (0)1 53 67 66 02


Or by email at


3 July 2017
Raspberry-Verbena Pavlova at Benoit!

Until the end of July, Benoit is honoring the Pavlova! This traditional recipe is suggested putting forth two seasonal products: raspberries & verbena.

The base is composed of a generous meringue bringing a crunchy and tender touch to the dessert. It is then covered with a light Chantilly cream and a thin layer of raspberry jam. To finish, raspberries and verbena leaves are put on the top.


Raspberry-Verbena Pavlova - 14 €


20 rue Saint-Martin
75004 Paris


14 €

28 June 2017
Lunch menu at Champeaux!

Enjoy a proper lunch break at Champeaux with the new menu prepared by our Chef Kévin Kowal!

Featured: Our light soufflés, signature of Champeaux, followed by the main course and for the gourmets a dessert of your choice.

View the menu


Forum des Halles
Porte Rambuteau
75001 Paris
Tel. 01 53 45 84 50


From 28€

6 June 2017
ore - The Fountains Night Show dinners

The Fountains Night Show or the chance to discover the château de Versailles by a nice summer night!

The restaurant will be open in the evening for a delectable break before the Fountains Night Show. Chef Stéphane Duchiron has created a 2 or 3-course menu featuring the best seasonal produce.

Join afterward for a 2h30-fairytale, the château de Versailles’s magnificent gardens, magically illuminated, with all the fountains playing and a grand firework as crowning point. 

On Saturday, from June 17th until september 16 :

Diner at ore from 6pm - see the menu

2-course menu, water and hot drink – 39€

3-course menu, water and hot drink – 45€

Fountains Night Show from 8:30pm

Queue jumper Ticket Fountain Night Show – 26€ 

from 39€

31 March 2017
Discover the Poke at Rech!

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


From 18€

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.

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 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