Celebrating Hôtel Plaza Athénée’s local producers
Discover how our exceptionally talented chefs, Romain Meder and Jessica Préalpato, bring to life Alain Ducasse’s naturalness concept at Hôtel Plaza Athénée, with the help of some very carefully chosen local producers.
Restaurant with a difference
Back in 2014, Alain Ducasse came up with his environmentally aware concept of naturalness cuisine, for our three-Michelin starred Alain Ducasse au Plaza Athénée restaurant, inspired by the fish-vegetables-cereals trilogy. It’s a healthier and more natural way of cooking and far more respectful of the planet. Delivering an instinctive interpretation of Haute Cuisine, it reveals the original flavours of our produce and places them centre stage. Here’s the story of our local food heroes who make all this possible.
Gilberte and Noëlle Taxil, chickpea producers
This mother and daughter team works in the time-tested tradition of producing small quantities to the highest standard from their farm in Lazer, in Hautes-Alpes. They first met Alain Ducasse at a farmers’ market in 2012 and have worked with us ever since. Gilberte chose to go organic 30 years ago and still carefully hand sorts the chickpeas one by one to ensure the best quality.
Gisèle Taxil, raspberry farmer
Although she grows many things, the undisputed jewel of Gisèle Taxil’s garden are the berries, especially the raspberries. Her secret to success is enriching the soil with forest compost, to give them the taste of their origins. She only picks the berries when they are fully ripe and at their best, sometimes waiting until August to harvest them.
Emmanuel Volle, lentil grower
Emmanuel Volle is a busy man. He produces a range of cereals, works as a ewe breeder and is a firm believer in organic produce. His farm is located in Salettes in Haute Loire, at an altitude of 1050m/3444ft. Around ten hectares of his land are set aside for lentils, which are all grown organically. The green puy lentils make a well-deserved appearance on our menu as a starter served with caviar, which is a wonderful play on words as lentils are often nicknamed ‘the poor man’s caviar’.
Thomas Teffri-Chambelland and Nathaniel Doboin, breadmakers
Thomas Teffri-Chambelland and Nathaniel Doboin founded the Chambelland bakery in Paris in 2014. A stone’s throw away from rue Oberkampf, the bakery offers all kinds of gluten-free breads, pastries, pies, muffins and cookies. Their idea is to offer tasty alternatives and help people be more open to new possibilities. They love to demonstrate that you can make delicious baked delicacies without wheat and that they taste as good, if not better.
Bernard Agostinelli, fish expert
From Sète to Nice Bernard Agostinelli knows all the fishermen and selects the very best of their catch. The Mediterranean’s sparkling coastline and deep seabed are a true passion for him. He admires fishermen’s highly targeted techniques, adapted to suit the different types of local fish and shellfish. Catching on a small scale like this works in harmony with the sea and its resources. When you see any fish, octopus, squid or shellfish on our menu, you can rest assure that Bernard has helped bring them to the table.
Philippe Constant, salt harvester
For Philippe Constant, fleur de sel from the Loire-Atlantique is the best salt in the world. His passion led him to study his craft before buying an abandoned saltworks, which he meticulously refurbished. He’s dedicated to working in tune with nature, paying close attention to the weather and the tides in order harvest the salt, which is then used to enhance the natural flavours so prised in our dishes.
To experience this glorious produce and taste the difference these ingredients make, come and dine with us at Alain Ducasse au Plaza Athénée. We also recommend Alain Ducasse’s book, Naturalité, which is dedicated to our wonderful producers.
Picture © Benjamin Schmuck for the DUCASSE Edition
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