RESTAURANTS & BARS
Alain Ducasse au Plaza Athénée
Here, Alain Ducasse tells a personal and radical story, continuing the work he began twenty-five years ago. He represents the naturalness cuisine, inspired by the fish-vegetables-cereals trilogy, with the help of his chef Romain Meder. Healthier and more natural, more respectful of the Planet, it delivers a free and nearly instinctive interpretation of Haute Cuisine, revealing the produces’ original flavour, from the noble to the humble, all exceptional.
The art and beauty of naturalness
Here we will introduce you to great produce. Locally sourced and seasonally relevant. Kind to the planet around us. Sustainable fishing, rediscovered grains, exclusively grown vegetables from the queen’s garden at the Château de Versailles. This is healthy and natural food, prepared to perfection.
In tune with nature
Our cuisine interprets the concept of ‘nature’s generosity’ by celebrating the trilogy of fish, vegetables and cereal. A diet more in tune with nature and better for your health.
In thirty years, Alain Ducasse, the famous chef, has developed his own unique expertise in lifestyle and gourmet cuisine. He is both a chef-designer, producing meals that are just right, and a businessman, working to establish a modern business model, pass on his knowledge and maintain an open mind when it comes to the world of cooking and hospitality. Alain Ducasse is the head of more than twenty restaurants worldwide (including three with three Michelin stars that bear his name), three delightful inns and a chain of traditional, independent hotels. His view of his profession is based on two main ideas – his desire to share his passion for good food and his determination to pass on his knowledge. This can be seen in his books, his courses for professional chefs and enthusiastic amateurs and his consultancy work. He has an enquiring mind that steeps itself in the rich diversity and culture of the world as a whole.
Roman Native of Franche-Comté, Romain did his training in France and then realized his traveling dreams by exploring the world, discovering new flavours. He worked for a year in the British West Indies where he became acquainted with Caribbean spicy cuisine. Upon his return, he spent two years with Hélène Darroze in Paris, then honed his talent at the service of the prestigious Maison Potel et Chabot. Then, Alain Ducasse took notice…
Alain Ducasse notices him and calls him to his side at Hôtel Plaza Athénée, first as chef-de-partie and then as sous-chef before being named chef at La Cour Jardin. He then earns the position as Chef at Spoon des Iles in Mauritius, after which he is entrusted with the launch of Idam in Doha (Qatar), in the restaurant located in the Museum of Islamic Art. In early 2014, he returns to Paris to rejoin Alain Ducasse au Plaza Athénée where together, they plan the reopening of the restaurant, becoming the new executive chef.
Jessica Prealpato is our pastry chef at Alain Ducasse au Plaza Athénée, who has recently been named the World’s Best Pastry Chef 2019 by The World’s 50 Best. Since first discovering her passion for cake making, she began work experience at L’Hostellerie de Plaisance under Philippe Etchebest, then took on various chef roles for prestigious Parisian hotels. This soon inspired her to travel around the world and gain experience with new flavours, cultures and cuisines.
In November 2015, she joined the team at Alain Ducasse au Plaza Athénée as chef pâtissière. Here she delights guests with her exquisite desserts which remain true to the Alain Ducasse concept of natural, authentic cuisine. Desserts are beautifully simple, with no icing, fuss or decorations. Through exceptional precision and passion, she hopes to “tell a beautiful story in each meal, while being in a permanent search for innovation”.
|Thursday and Friday||12.30 - 2.15pm|
|Monday to Friday||7.30 - 10.15pm|
Romain Meder Head Chef, Alain Ducasse au Plaza Athénée
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Alain Ducasse au Plaza Athénée
25 avenue Montaigne
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