29 Août 2020
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Brasseries chics, restaurants de palace, cuisine de terroir ou aux influences japonaises : le chef triplement etoile aime faire voyager sa gastronomieAlain-ducasse.He operates a number of restaurants including Alain Ducasse at The Dorchester which holds three stars (the top ranking) in the Michelin Guide.After this apprenticeship, he began work at Michel Guerard 's restaurant in Eugenie-les-Bains while also working for Gaston Lenotre during the summer months.In 1977, Ducasse started working as an assistant at Moulin de Mougins under legendary chef Roger Verge, creator of Cuisine du Soleil, and learned the Provencal cooking methods for which he was later known. Retrieved 16 July 2018.In early 2008, Ducasse opened Adour, at the St.In 1984, he was awarded two stars in the Michelin Red Guide. Archived from the original on 27 September 2011.Ducasse is also only one of two chefs to hold 21 Michelin stars throughout his career.com., a non-profit organization.After assuring himself that the Hotel's other restaurant operations were operating well, Ducasse continued to run management.The Red Guide awarded the restaurant three stars just eight months after opening.
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Supply follows the rhythm of nature to which the chef adapts his menus.We pay specific attention to our gluten intolerent guests.Of their common love of vegetables, naturally.However, buckwheat (more of a grass) does not require cooking as it is used in the form of flour, a condiment, ice cream, or in the case of the Plaza Athenee restaurant, as kasha (shelled and roasted grains).a delicious inventory.Sorrel, squash, baby fava beans, eggplant, cabbage, tomatoes, potatoes (amongst them the famous Bonnotte, cultivated for the first time ever away from Noirmoutier), rhubarb, raspberries, blackcurrant.When the tide rolls in at Quiberon and Lorient harbours, he selects, sorts and prepares the finest catch to be shipped to the Alain Ducasse restaurant, where it arrives by morning.He docks his two boats, Malouba and Uki at Etel, Morbihan, where, depending on the season, they go fishing towards Loctudy or the Pointe de Penmarc'h. DUCASSE Restaurant.
This contemporary brasserie is a lively place open everyday, where everyone lives their own experience, alone, with family, or friends.An experience that will delight your eyes and taste cells.As for the cuisine, it is a real taste experience that is offered to you, with a modern and refined French cuisine.Just like Alain Ducasse, he gives pride of place to local produce, and is partial to friendly and festive cooking that suits the traditional setting with its beautiful countertop and the metro-style wall tiles.People come to enjoy the dishes that made the place famous, while relaxing in a warm and friendly setting: Challans duck with olives, shoulder of Limousin lamb, le Coq au vin, Cassoulet or chicken with morels (in season) Alain Ducasse au Plaza Athénée.
56763.56.34.99
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A fluid, almost innate art of receiving.Hotel de Paris Place du Casino 98000 Monte-Carlo, Monaco.The cook strives to preserve the authentic flavour of the produce until it reaches the plate.In this cuisine of the essential, the pleasure of the dinner requires that the cook's technique is placed in the background.Under the impetus of Philippe Stark, the dining room begins a new life: pure lines, contemporary materials and objects, exceptional furniture pieces.The beautiful, silver-bordered, flower shaped porcelain presentation plate is specially created by the Japanese designer Shinichiro Ogata.Start from the beginning, where tastes are real, aromas are genuine.Each dish expresses the truth of the product around which it is built.It is manufactured in Arita, in the Kyushu region of Southern Japan.Service is performed in the spirit of hospitality and friendliness, so essential in creating a successful moment.The Dorchester Park Lane W1K 1QA Londres, Royaume-Uni.At the Meurice, colours, lines, contents, all is harmony.
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In the heart of Hotel Le Meurice, in Paris, Alain Ducasse's gastronomic restaurant, awarded 2 Michelin Stars, casts a fresh look on haute cuisine
Located at the heart of the Plaza Athenee Hotel in Paris, Alain Ducasse's gastronomic restaurant offers naturality cuisine inspired by the fish-vegetable-cereal trilogy..
Discover Alain Ducasse restaurants in Paris: Benoit, Aux Lyonnais and Alain Ducasse au Plaza Athenee.