News

23 September 2016
Champeaux Paris – Ham,Comté,Black truffle, Coquillettes pasta

The Ham/Comté/Black Truffle/Coquillettes pasta are currently at the menu at Champeaux Paris. The Executive Chef Bruno Brangea sublimes our childhood dish, the coquillettes, with noble and flavoured ingredients. The black truffle comes with its singular flavor giving an extra touch to the dish. 

A dish that seems simple to make at first, this recipe has become a classic and will surprise your tastebuds with its seizing savours

The Ham/Comté/Black Truffle/Coquillettes pasta is suggested for lunch and dinner at Champeaux Paris for a delicious moment. 

 

Champeaux
LA CANOPÉE
Forum des Halles
Porte Rambuteau
75001 Paris
+ 33 1 53 45 84 50

www.restaurant-champeaux.com

18 €

16 September 2016
Automnal flavors at Rivea London

Rivea London is honouring Autumn with its best seasonal produce! Discover autumnal flavours and let yourself be tempted by the Cep mushroom and ricotta ravioli or the Hand-dived sea scallops, cep mushrooms and pancetta from the Excutive Chef Alexandre Nicolas. For a generous and fruity note, taste the desserts made by the Pastry Chef Xavier Mertz, with at the moment, the delightful Cookpot of apple and quince, almond milk ice cream.

 

Open Monday to Sunday from 12pm to 2.30 pm and 6.30 pm to 10.30 pm.
Information and reservation: rivealondon.com/

 

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

Lunch menu from 26  £ per person
(including taxes, excl. service charge)

 

 

£26

15 September 2016
Sail on the Atlantic at Rech

The culinary journey initiated in the beginning of the year by Chef Damien Leroux continues along the French shoreline with its "Coast to Coast" menus. The next stop and new menu available until the end of October invites you on a journey across the Atlantic shores. Indulge in the Shrimp tartar, sorrel and salicorna, the Roasted line-caught hake, stuffed sweet bell pepper, cooking jus or the Ewe’s curd, caramel with Espelette pepper, gateau basque…

From the Loire region to the Spanish border, the French Atlantic coastline stretches across more than 1 200 km.

Long sandy beaches alternate with cliffs and even wilder stretches.

The ancestral port of Saint-Jean-de-Luz, which can only accommodate small boats, has been able to resist the lure of modern fishery. Still strictly adhering to traditional methods, the fishermen provide the delicate and appetizing line-caught hake, prepared by our chef Damien Leroux. This fish, accompanied with organic, sweet and fleshy mini peppers grown in full earth by Christophe Latour, reveals all its flavours.

 

 

Shrimp tartar, sorrel and salicorna

Shrimps marinated in olive oil, lemon and Espelette pepper/ accompanied by a condiment of young sorrel sprouts and glasswort.

 

Quick-sautéed baby squids, marine herb condiment

Pan-seared squid accompanied by zucchini and confit tomato, seasoned with Espelette pepper and served with a cuttlefish ink sauce.

 

Roasted line-caught hake, stuffed sweet bell pepper, cooking jus

Line caught hake from the Atlantic Ocean and fished using traditional methods. Organic, sweet and fleshy mini peppers grown in full earth by Christophe Latour.

 

Ossau-Iraty cheese

And its cherry jam.

 

Ewe’s curd, caramel with Espelette pepper, gateau basque

Natural sheep curd accompanied by a Espelette chili caramel. Confit orange and lemon Basque cake.

 

To pair with this menu, the Sommelier Romain Loriot suggests two wines full of character, the Irouleguy blanc – Domaine Brana and the Jurançon sec – Domaine Cauhapé.

 

 

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

Rech
62 avenue des Ternes
75017 Paris
www.restaurant-rech.fr

 

80 €

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

contact@ducasse-chateauversailles.com

 

Groups & Private events:
evenement@ducasse-chateauversailles.com

 

More information : www.ducasse-chateauversailles.com

 

 

 

6 September 2016
Manufacture de Chocolat : Discover our new creations!

 

La Manufacture du Chocolat Alain Ducasse has some exciting new products to share this season. New products, new stories, new journeys throughout the Manufacture's universe.

The Barre à Croquer, the on-the-go treat created last year, inspired by a delicious dark chocolate covered praline, reveals it’s new and improved recipe this fall: an almond and corn flake praline combined with a caramel ganache, covered in Madagascar 45% milk chocolate. A nomad treat to enjoy anywhere, anytime…

 

 

 

Milk Chocobar (also available in Dark chocolate), 60g, 8€
An exclusive creation from the designer Pierre Tachon for La Manufacture

 

 

 

Nicolas Berger, Artisan Chocolate Maker for La Manufacture, invites you to discover rare and unknown vintages with three new origins : Brazil, São Tomé & Principé and Nicaragua. The origin of the cocoa is key because it is the terroir of each country and more specifically of each region, which gives the beans their singular taste.

 

 

-  Grand Cru -

Brazil Forastero Blanco 75%,
with tropical fruit notes (guava, litchi) – 75g, 10€ l’unité

São Tomé & Principé Criollo « Monko » 75%,
honey and dried fruit tones – 75g, 10€ l’unité

 

- Origin Cru -

Nicaragua Trinitario 75%,
with floral and maracuja notes – 75g, 7€ l’unité

 

 

These new products are now available in our boutiques in Paris & online on www.lechocolat-alainducasse.com

 

La Manufacture de Chocolat Alain Ducasse
40, rue de la Roquette
75011 Paris
+ 33 1 48 05 82 86

 

Comptoir Saint Honoré
9, rue du Marché-Saint-Honoré
75001 Paris
+ 33 1 45 08 93 26 

 

Comptoir Saint Benoit
26 rue saint-Benoit
75006 Paris
+ 33 1 45 48 87 89

 

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.

 

« To Share », « discovery » or even « experience » – Mediterranean dishes from € 40 

 

 

Restaurant Le Dalí 

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

More information - www.alain-ducasse.com/en/restaurant/le-dali

 

from € 40

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 : contact@abbaye-celle.com 
Tel. : +33 (0)4 84 49 05 24
www.abbaye-celle.com

from € 220 / person

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
www.montecarlosbm.com

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:

latrattoria@sbm.mc 

 

17 May 2016
May 2016 - Spring renewal at Le Dalí

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.

Le Dalí is a unique place one in which a singular, elegant and relaxed spirit reigns supreme. A very Parisian place to be seen, as well as a cosy, welcoming hideaway.

For the reopening of Le Dalí, Alain Ducasse creates a dialogue between the traditional Parisian brasserie and the Mediterranean cuisine. Under the talented direction of Executive Chef Jocelyn Herland, the new menu is a celebration of the Ducasse vision of contemporary cuisine – sincere, flavourful and made to share – with dishes designed to be enjoyed with others, or served in half-portions for light aperitif eating.

 

 

Indeed, at Le Dalí, there is no shortage of Mediter-ranean flavour. Giving credit where credit is due, the journey upon which guests embark begins with the Catalan lands of Salvador Dalí, with specialties such as stuffed pimiento del piquillo with romesco sauce or black rice, baby squid and shellfish.The voyage then continues in Italy through some of that country’s finest foods, like black pork culatello from Massimo Spigaroli, straight from Emilia-Romagna. But also home-style cooking – slow-simmered and colourful – like aubergine caviar, a Provence-style vegetable caponata or minestrone broth and vegetables with garlic-basil condiment. Guests can also sample patatas bravas with an authentic tasca taste and enjoy down-to-earth specialties like salt cod, aioli and coco beans sourced from Valence up to the County of Nice, served here with Catalan accents.

In the “Timeless” selection, the restaurant is faithful to the Parisian brasserie cooking, dishes that have been the bedrock of Le Dalí’s popularity across several generations. These classics include Grenoble-style sole with croutons and cubed lemon and the light and creamy free-range chicken fricassee. Smaller appetites will succumb to the celebrated Hansen & Lydersen Norwegian smoked salmon for example.

Desserts earn their stars, as well, thanks to Pastry Chef Cédric Grolet and his pâtisserie cuisinée, a new interpretation of France’s most respected pastry classics such as the the Saint-Honoré, the Paris-Brest, the Soufflé, the Éclair and the Tartes, presented along other irresistible creations such as the Citron, a green lime shell filled with an incredibly light blend of lemon marmalade and mousse with a tinge of fresh mint.

 

 

Hôtel Le Meurice

228, rue de Rivoli
75001 Paris, France

 

 

 

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

www.alainducasse-meurice.com/en