News
25 September 2012
A two-day 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 personalised Ayurvedic 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 :
- 2
nights in a double bedroom
- 2
glasses of Champagne upon arrival
- Breakfast
for two
- Dinner
for two at the restaurant, Menu “Grisolière” (beverages not included) –
Discover the menu
- 2
Ayurvedic massages (90min) during the stay
From 955€/ person
It is not cumulable and not available during bank holidays
From € 955
21 September 2012
Ducasse Education offers international culinary trainings in France. Designed for beginners and professional cooks, these programs combine hands-on courses and a work-experience in a French restaurant.
Choose your international course ...
6-month Advanced Program
for practicing cooks willing to complement
their culinary expertise and technical skills and gain access to world of
culinary excellence.
More details
2-month Summer Program
for beginners willing to discover the early
stages of a culinary career and to master basic professional cooking
techniques.
More
details
1-week or 2-week Programs
for
practicing cooks willing to acquire the best skills in a precise field such as
French Cuisine, Hotel Catering or “Nature” cooking.
More
details
Ducasse Education prepares the next generation of top professionals with a single motto in mind: EXCELLENCE in PRACTICE.
Discover Ducasse Education Culinary programs and apply now for 2013 sessions on Ducasse Education website or contact international@ad-formation.com .
20 September 2012
Alain Ducasse Edition is delighted to offer you an exclusive preview of Julie Andrieu latest cookbook with her recipe of Meagre Tartare, pears and courgettes. So fresh and so sunny for a late taste of summer!
Date of publication: October, 25th 2012
26 July 2012
Make the most of a trip to Provence - take an epicurean break !
Scents and flavours of Provence sublimate your stay at l'Hostellerie de l’Abbaye de la Celle !
Stop over in this boutique hotel and be seduced by the seasonal menu by Chef Benoit Witz.
This offer includes:
- One night in a superior double room with breakfast for two people. (Upgrade subject to availability)
- A seasonal menu for two people. (Starter, main course, dessert and after-dinner sweets- drinks not included)
- Alain Ducasses’ recipe book « Tradition & Evolution » is your gift to prolong your gourmet stay.
From € 195 / person
26 July 2012
Chef Philippe Bertineau is introducing a 100th anniversary burger.
Drawing from bistro classics like Joues de boeuf en daube, this
delicious Franco-American handful is made with a custom blend of beef
chuck, short ribs and beef cheeks, seasoned with a pinch of Espelette
pepper, tucked in a house-made bun with a pat of béarnaise and sucrine
lettuce.
Until october 12th at Benoit New York
$ 17
26 July 2012
Chefs
Jacques Maximin and Adrien Trouilloud introduce you to a seafood cuisine
inspired from Rech restaurant. (Paris 17)
Discover
the "skate wing with leeks and delicate Murcia carpers" recipe step by step…
More information about the cooking course of L'Ecole de Cuisine Alain Ducasse
18 July 2012
MiX celebrates summer with a special 3-course menu.
Come experience the best flavors of summer at miX!
Chef Bruno Riou has created an eXciting and eXquisite 3-course tasting menu, bringing together signature dishes and seasonal favorites.
Try the exotic Chicken & coconut Thai soup with its crispy rice cracker, and Chef's innovative Slightly glazed 'NE3' pork belly, with a spicy 'mangavocado' salad. And don't miss out on our reputable miX candy bar for dessert.
Available until August 26, 2012 - Discover the Summer at miX menu
Summer at miX menu, $50
$50
6 July 2012
Summer is served in Benoit New York!
From Memorial Day to Labor Day, head out for the open sea... with Chef Philippe Bertineau’s of delicious Bouillabaisse for a table of at least eight guests in Benoit’s private dining rooms or Chef’s Table.
Legendary for its heady
distillation of sun and sea, listen for tales of the Mediterranean. Drink
chilled rosé and eat spoonfuls of fish soup, toasted baguette rounds topped
with deep yellow rouille, fish and potatoes.
Taste this Benoit classic and drink in the sight of vacation in the distance.
Benoit’s Bouillabaisse is served family-style with sides, a sweet Tropezienne
Tart to share, and two 5 oz. pours of rosé wine.
$59 per person, excluding tax and gratuity. Reserve 48 hours in advance.
$59 / person
4 July 2012
The restaurant Alain Ducasse at The
Dorchester will be
exceptionally open every day for lunch and dinner from 26th July to 12th August.
From the Champagne reception to a 3-course Lunch Menu or a 5-course Tasting
Menu, enjoy a tailor-made experience!
The restaurant can accommodate requests
from 2 to 80 guests.
Contact us for more information: alainducasse@thedorchester.com
/ T: 44 (0)207 629 8866
Discover The A la carte Olympics Menu
Discover the Private Dining Olympics experience
26 June 2012
The most succulent and sought after crustacean reveals all of its secrets... Underneath that Samurai looking shell, the lobster hides a delicate and flavorsome flesh.
Our chefs invite you to discover or rediscover a number of delicious recipes that pay tribute to the one once referred to as "the cardinal of the seas."
LE RELAIS PLAZA (in Paris):
From July 03rd to 10th
Homard bleu de Bretagne rôti en carapace mijoté de févettes
et pommes de terre grenaille - 54 €
RECH (in Paris):
From July 02nd to 28th
Lobster & chips with
Piccalilly sauce - 54 €
HOSTELLERIE DE L’ABBAYE DE LA CELLE (in Provence):
From July 03rd to 31st
Salade de homard bleu,
sucrine et croûtons aillés, sauce César - 28 €
From € 28
Lobsters are celebrated in Paris and Provence
Make a reservation at Le Relais Plaza
Make a reservation at Rech
Make a reservation at l'Hostellerie de l'Abbaye de la Celle
