COVETED MAGAZINE PAGE 153.
Following a philosophy of naturalness, legendary Monegasque
chef, Alain Ducasse centres his cuisine menu around a trilogy of
healthier and enriching nourishments to the body referring to
fish, vegetables and cereal. Located at Plaza Athénée in Avenue
Montaigne, the restaurant went through an extensive period of
renovation which was concluded in 2014.
Determined on producing high-quality dishes that entail envi-
ronmental preservation, the chef sees the act of cooking as an
adaptable process, therefore, he tends to hold a courteous per-
spective towards these natural resources with the assistance of an
experienced team of multifaceted chefs headed by Romain Meder.
In an organic effort to synchronise the interiors with that sin-
gular touch of naturalness, just like in Alain Duchasse’s cuisine,
designers Patrick Jouin and Sanjit Manku made sure to highlight
the veracity of the materials as well as organising the space in a
way that guests would feel at their best, concerning privacy and
overall experience.
Eager to create a soft and marvellous decor, Ducasse’s restaurant
presents solid oak tables with leathering seats, silky cushions and
splendorous crystal chandeliers that exude glamour and serenity.
Although, the dining room was refurbished, a series of elements
were kept identical in order to uphold the history and essence of
the prestigious venue.
Additionally, the restaurant displays an exceptionally structured
collection of tableware which were exhaustively worked by skil-
ful and zealous artisans and designers, such as Tina Frey, Pierre
Tachon and Gérard Crociani. Each piece has its own narrative
leading to Ducasse’s ideologies for the restaurant. Characterised
by a modest and rudimentary form, these sporadic and precious
pieces handpicked by the French chef contrast in perfect harmo-
ny the existing difference between container and content.
Guests can opt for a diversity of menus all representing the
much yearned state of naturalness, from the Shojin Menu of
Chinese origins to the Jardin-Marin Menu consisting of three
half-courses, cheese and dessert. The most distinguished cours-
es vary from the Gamberoni from San Remo which comes with
avocado grilled on coffee beans as well as sea urchins, vegetables
from château de Versailles with cedar seeds and mushrooms, and
the beloved Brittany Langoustines with golden caviar which are
served cold. The restaurant also serves an outstanding wine se-
lection supervised by wine sommelier, Gérard Margeon.
To sum up and in the wise words of Alain Ducasse, “To eat more
healthily and naturally is today both an expectation and a neces-
sity that must be translated into the field of haute cuisine. Ex-
ceptional produce expressing their simplicity, a technique which
has the elegance to take a step back to their benefit. This is the
cuisine I sincerely love. Cuisine of Naturalness, released, freed.
This very personal interpretation is indeed, here, in my restau-
rant at the Plaza Athénée.”
