Alain Ducasse at the Plaza Athénée

Alain Ducasse Plaza Athenee Restaurant in Paris | Paris By Mouth

Alain Ducasse’s flagship at the Plaza Athénée remains one of the bastions of French gastronomy. Since autumn 2014, the restaurant has reoriented its cuisine around fish, cereals and vegetables. The quinoa doesn’t come cheap here: expect to pay more than 1000 euros for 2 people at lunch.

Practical information

Address: 25 avenue Montaigne, 75008
Nearest transport: Alma-Marceau (9)
Hours: Closed Saturday & Sunday; Open Monday-Wednesday for dinner only and Thursday-Friday for lunch & dinner
Reservations: Book many weeks in advance
Telephone: 01 53 67 65 00
Average price for lunch: More than 100€
Average price for dinner: More than 100€
Style of cuisine: Haute Cuisine
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Reviews of interest

Patricia Wells (2014) “Ducasse pledges a new definition of luxurious, attempting to turn every element into a radical, minimal, experience.  Again, an idea to be applauded, if it works. At this point, to this diner and critic, it does not… During the same week, dining in various Paris establishments, I had better, brighter, less-tortured vegetables, sampled in modest bistros, newcomer star restaurants, and competing grand tables.”

David Lebovitz (2014) “I went with the Légumes des jardins du château de Versailles, a lovely piled of just-picked vegetables from Alain Baraton… Each vegetable with perfectly and precisely cooked; tiny turnips with the little leaves still attached, slender fennel bulbs no larger than my pinky, silky caramelized onions, and tender beet leaves. The vegetables were so good that they didn’t need the slightly rich, contrasting sauce on them.”

Libération (2014) “Lorsqu’un client dîne à une table où la note comportera trois chiffres, à quoi s’attend-il ? Sans doute à un défilé de mets raffinés, mais aussi à faire bombance. Or, pour la réouverture du restaurant du Plaza Athénée à Paris, fermé dix mois pour rénovation, Alain Ducasse a choisi une formule surprenante en proposant un néologisme culinaire : la «naturalité», via un repas composé de graines, de légumes et de poisson. Ce qui, sur le papier, ressemble plus à un menu Weight Watchers qu’à un festin de roi.”

L’Express (2014) “Vu la sincérité méticuleuse et la précision diabolique que son chef exécutif, Romain Meder, déploie dans chacune de ses assiettes, on serait plutôt tenté d’y déceler une nouvelle étape dans l’avantgarde gastronomique: celle d’une frugalité exquise, saine et vertueuse. Le Ducasse du siècle? “

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