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.
Over thirty years Alain Ducasse has developed his unique expertise in gourmet cuisine, and is now at the helm of 30 restaurants worldwide (including three with three Michelin stars) and a collection of independent hotels. His approach is founded on two main desires: to share his passion for good food and to pass on his exceptional culinary knowledge. It’s this inquisitive nature and determination which create the extraordinary dining experiences at Alain Ducasse au Plaza Athénée.
Executive chef Romain Meder first trained in France before embarking on an adventure to discover new cuisines from around the world. On returning to Paris, he was quickly noticed by Alain Ducasse, who brought him to Hôtel Plaza Athénée as chef-de-partie, then sous-chef and finally as the head chef at La Cour Jardin. In early 2014, Meder and Ducasse together planned the reopening of the restaurant, and Meder became the new executive chef.
Jessica Prealpato is our talented 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. In November 2015, she took on the role of chef pâtissière, giving her the opportunity to showcase her creative flair with 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”.
An experience for the senses
To reflect the purity of our menu, the designers, Patrick Jouin and Sanjit Manku, have chosen to highlight the authentic nature of their materials and the craftsmen who create with them. Huge, elegant silver bells, echoing the service cloches of the last century, reflect the deconstructed crystal drops of the chandeliers. The raw oak wooden tables are beautifully unadorned. Enjoy simply being in this stunning room. Savour its design and humour as you will the food.
Alain Ducasse au Plaza Athénée restaurant will be closed from July 19 to August 27
Romain Meder Head Chef, Alain Ducasse au Plaza Athénée
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The very best, from beginning to end
A three Michelin-starred dining experience deserves an unforgettable finale. Through her deliciously simple desserts, ‘World’s Best Pastry Chef’ Jessica Prealpato delivers this and so much more.
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Alain Ducasse au Plaza Athénée
25 avenue Montaigne
The serviceAt Dorchester Collection we make sure your stay is as comfortable as possible. Suites and rooms have been built to be flexible so we can create the configuration that’s right for you, just contact our reservation specialists to discuss your needs.
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