Restaurant le Meurice Alain Ducasse
Hôtel Le Meurice
228, rue de Rivoli
75001 Paris, France
Tél. +33 (0)1 44 58 10 55
- Tuileries: line 1
- Concorde: lines 1, 8 et 12
- Opéra: lines 3, 7, 8
- Pyramides: lines 7 et 14
The restaurant is open from Monday to Friday, for lunch (from 12.30 pm to 2.30 pm) and for dinner (from 7.30 pm to 10.00 pm). And for breakfast from 7.00 am to 10.30 am during the weeks and from 7.00 am to 11.30 am on weekends).
Dress code : jacket required and tie recommended.
Arrival of Alain Ducasse at Hotel Le Meurice.
A spring renewal at Alain Ducasse au Meurice
Le Meurice continues to write its history by remaining true to its time. The hotel called on the talents of Philippe Starck for his spaces impregnated with surrealism, and to Alain Ducasse whose cuisine already infused the soul of the establishment.
The new menu at Le Meurice Alain Ducasse exalts the Chef’s cuisine philosophy. Excellence, elegance and experience are the keywords. Cuisine of the essential, as it remains faithful to the truth of the product and the readability of the recipe. But freely revisited to give it new impetus. Each dish expresses the truth of the product around which it is built. For example, carrots, artichoke and Chioggia beets, which comprise the Vegetable Cocotte, are sourced from Créance, in Normandy, where they were grown in strict compliance with organic agriculture guidelines.
The pleasure of the dinner requires that the cook's technique is placed in the background. And yet, there is indeed technique, with the executive Chef Jocelyn Herland and his team! As with the cleverly orchestrated complexity of the bonito filet, lightly seared to give it form, then smoked on birch wood before being marinated twenty-four hours in a flavoured juice.
There must also be a certain roughness in the tastes, to make every bite a memorable experience. In this regard, we can cite the Turbot filet baked on a slice of bread. The latter incredibly concentrates the flavours of both the fish and the truffle, spring onions and turnip leaves sauce which accompanies the cooking process.
The most important in pastry, for Executive pastry chef Cedric Grolet is to get rid of the excess of sugar and fat that weighs down flavours - and the dinners! But also, to limit the number of ingredients, making flavours lighter and more legible.
In the cellar, this translates to a wine list imagined with for ambition to find the taste of terroir in the glass. With the support of Gérard Margeon, Chief Executive Sommelier of Alain Ducasse restaurants, Damien Azemar, the restaurant’s Head Sommelier, combines the great French classics with the most beautiful discoveries of the moment.
Finally, going to the essential in terms of service means having an absolute sense of hospitality by adding today’s pace and energy to the equation. Frédéric Rouen, the Floor Manager, comments: « The hardest, really, it is to stay simple, to find the right gesture, the right word ».As for the décor, thanks to the intervention of designer Philippe Starck, the Dining Room begins a new life. Vigorous lines and contemporary materials combine with light effects to make the guest enter into a new dimension. Some of the furniture items and objects testify to the strength of the creator’s flair. Knoll Armchairs – a re-edition of the famous Tulip d’Eero Saarinen model - clad in white leather, an original Murano glass sculpture by Aristide Najean, bronze and stainless steel screens on the inside of which is found a transparent geometric mosaic composed of messages, photos and sketches.
Enter the universe of the restaurant Le Meurice Alain Ducasse and discover the essential of cuisine at www.alainducasse-meurice.com
Chef : Jocelyn Herland
Restaurant Manager : Frédéric Rouen
Sommelier : Damien Azemar
Our menus change with the seasons. Our chef adjusts the menu to suit your budget.
Menu example :
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