The summer menu was revealed a few days ago at Alain
Ducasse’s restaurant in Hotel Meurice.
Chef Christophe Saintagne takes you on the discovery of the new 85 euros lunch menu.
The kitchen’s main directive remains the same: simple in appearance yet radical, this essential cuisine places the produce at centre stage and through it, all the producers who place their passion at its service.
Allow yourself to be seduced by the lunch menu to be discovered in one of the most beautiful dining rooms of the Capital, overlooking the Jardin des Tuileries.
Starter, main course or main course and dessert: 85 €
Starter, main course and dessert: 110 €
Starter, main course, cheese and dessert : 130 €
Lunch menu € 85
The ultimate alliance between land and sea, this American favourite centred on lobster and beef will be served at RECH, Alain Ducasse’s seafood restaurant from June 27th till July 26th.
Chef Adrien’s surf’n’turf: delicious and bursting with summer fun!
For his Surf’n’Turf, Adrien Trouilloud, Chef at Rech, wanted to « play with textures and colours to put forward seasonal produce that celebrate summer ».
The result is a beautiful plate for two to share. In the plate, half a Brittany lobster served with a sauce made from lightly sautéed lobster heads and spices, then deglazed with cognac, and a rib eye served with beef jus. « The two full-flavoured and perfectly seasoned sauces pleasantly marry the beef and lobster, while retaining their respective flavours » explains Adrien Trouilloud. Small capsicum peppers, cherry tomatoes and spring onions create a balanced side dish and add a touch of freshness to the dish.
Key Lime Pie, a fresh and tangy dessertTo complete the meal, head pastry chef Nelson Mendoca has elaborated a Key Lime Pie.
This typically American dessert is a tart made with lime.
At Rech, it becomes a « lemon pie» ice cream, marbled with marmalade and served with lime jelly. Pieces of meringue and shortbread, some zest and lemon chips sublimate the dessert while adding some crunch.
Ultra fresh, light, and perfect for the season!
To accompany the Surf’n’Turf the sommeliers suggest a Franc0-American duet, served by the glass, in a carafe or by the bottle.
The choice is given between a white of Burgundy from the Pouilly-Fuissé region from Domaine Thibert and a Californian pinot noir produced by Hahn winery in Monterey.
€ 64 per person
An exceptional product to discover at Aux Lyonnais from March 4th till July 26th!
Restaurant Aux Lyonnais, the first establishment granted the title « Bouchon Lyonnais » outside of Lyon, greets you with a warm and relaxed welcome. Chef Francis Fauvel successfully reinterprets Lyonnais cuisine with a contemporary flair, creating a lighter, even more delicious experience. Faithful to Alain Ducasse’s philosophy, he honours good and beautiful produce.
The Chef selected « Fin gras du Mézenc » beef, a Certified Label of Origin regional speciality rarely served in Parisian restaurants.
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. This feature ensures that this marbled meat is a typical and seasonal product, justifying its Appellation d'Origine Contrôlée recognition.
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.
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.
Chef Francis Fauvel suggests:
Roasted Fin Gras du Mézenc beef, diced bacon and new potatoes – Price
according on availability.
Time for lunch, discover: «Fin Gras du Mézenc» beef parmentier.
"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! "
Roasted Fin Gras du Mézenc beef...
June 19th till November 30th, Eric Azoug, chef at restaurant Benoit, pays a
loving tribute to four great names of French cuisine, by recreating their
signature dishes in the purest tradition.
Grand dishes steeped in history, to discover or rediscover paired with remarkable wines.
June and July: chefs Auguste Escoffier and Fernand Point are honoured on
Dish : Marinière-style sole vol-au-vent / Auguste Escoffier, 52€
2009 – Beaune 1er cru Grèves – Louis Jadot
Dish : Yellow chicken from Landes region cooked bladder for 2 persons price per person / Fernand Point, 58€
2008 – Chambolle-Musigny – Clos du Village – A Guyon
Dessert : Sarah Bernhardt-style strawberry / Auguste Escoffier, 16€
2010 Sauternes – Château Haut-Bergeron
(On lunch and dinner)
Starting from € 16
This gift package, a lunch invitation for 2, includes:
- A window-side table
- Champagne & canapés apéritif for two
- 2 menus with matching wine and fare
- Privileged visit of the kitchen
- 2 menus dedicated and autographed by the Chef
- 2 chocolate bars from Alain Ducasse Manufacture in Paris
- Booking convenience (special phone number for package recipients)
Invitation is valid for 12 months following purchase date from Monday to Friday for lunch (except bank holidays, 14th February, 24th and 31st December).The minimum delay for a reservation varies from two weeks to two months.
€ 400 for 2
Head chef Damien Leroux who has spent more than 10 years under the tutelage of Alain Ducasse in Provence and Monaco, shares his passion for ‘la cuisine du soleil' and reveals us the Rivea salad recipe.
In 2014, Alain Ducasse restaurants pay tribute to
great produce and their producers.
Discover all year round our sweet associations…
In June and July : Milk-fed Limousin veal & Barbès “tête de clou” Chanterelles
Organically raised calf,
fed with its mother’ milk, is a rare product. Its meat is white or pink in
colour, has a very fine and marbled grain, and a satin creamy white fat.
Cooking fully reveals all its succulence and flavour.
They harmonise perfectly with the «nail heads» chanterelle whose white creamy flesh reveals a slightly fruity and peppery taste. These mushrooms picked the day before in Corrèze by Jean-Pierre Barbès are in the plates at lunchtime !
Blanquette-style farm veal and girolles - 32€
Pièce de veau fermier cuisinée en cocotte, girolles tête de clou, vrai jus – 62 €
Hostellerie de l’Abbaye de la Celle
Poitrine et ris de veau à la sauge, primeurs de Vincent Duclos - 36€
Barbès « nail heads » chanterelles - 38€
Limousin veal, citrus fruit tagliatelli - 48€
Sommelier’s tip :
2000 - Côtes de
Provence - Fazioli - Château La Mascaronne
2011 - Palette - Quintessence - Château Henri Bonnaud
2009 - Les Baux de Provence - Domaine Dalmeran
Starting from € 32
Time for lunch, discover our menu...
He respects the tradition and maintains associations of tastes from the "Mothers of Lyon" cuisine while adding a touch of modernity and lightness to make it more accessible and tasty. Terroir products are honored, celebrate the Lyonnais specialties of foie gras which is currently à la carte in some of our Parisian restaurants.
several dishes from our lunch menu : cabbage soup with golden croutons ;
Perch "quenelle" (traditional dumpling) with Nantua sauce (sauce with
crayfish). The "crème caramel with langue de Lyon" (caramel cream
with a traditional biscuit).As wine suggestion, we propose by glass or
decanter: Récolte 2009 en Saint-Joseph "Les Muletiers" - Domaine Vallet
(€ 12 for a 15cl glass, € 36 for a 46cl decanter).
The lunch menu is € 32, and the suggestions change with the seasons.
32 € / person
An escape to the heart of Provence will delight all your senses. Take advantage of our Relaxing and Gastronomic stay and discover the refined atmosphere at the Bastide de Moustiers, its delicious Provençale cuisine and the relaxing pleasure of massages. In a unique setting, not far from the Gorges du Verdon, so you can enjoy an exceptional weekend!
It was in 1994 that Alain Ducasse, on a motorcycle ride over the back roads of Provence, first quoted this bastide rising up out of the fields of lavender and olive trees. He made it his first port and his home before deciding to open it up for others to enjoy. This house still holds a very special place in his heart. The passing years have made Bastide de Moustiers even more beautiful. A few delightful rooms, the vegetable garden, the grounds, pool, and the silence… In the restaurant, Christophe Martin’s inspired cuisine will win your heart. Enjoy the salt coated brandade, toast with a hint of garlic and field greens, the fresh goat cheese tart, lightly braised apricots – the most honest, simple cuisine.
Relax with an Ayurvedic massage to rebalance and revitalise your senses. By purifying the body, improving the flow of energy, eliminating tension and fatigue, this traditional Indian massage technique contributes to relaxation of the body, inner harmony and fulfilment of the soul.
Leave your unique weekend retreat relaxed and soothed.
This package includes :
- Two nights in a double room with
- Upgrade upon availability
- A cup of Champagne at your arrival
- Two gastronomic dinners for two with our Menu Grisolière, excluding drinks, with a starter, a main course, a selection of cheese and a dessert.
- A relaxing massage for two.
Price low season, From € 505 per person
Price high season, From € 570 per person
From € 505
Reservation by Phone +33 4 92 70 47 47 or firstname.lastname@example.org