Restaurant le Meurice Alain Ducasse

Born on a farm in the south west of France, Alain Ducasse first discovered a taste for cooking at an early age. At just 16, the young chef entered the restaurant world in his native region, before training with chefs such as Michel Guérard, Gaston Lenôtre, Alain Chapel and Roger Vergé. In 2005, Ducasse became the first chef to have three restaurants with three Michelin stars at the same time.

Executive chef Amaury Bouhours is our rising star. Beginning his career at Le Louis XV in Monaco, he then went on to work for Alain Ducasse restaurants around Paris, before joining Le Meurice as chef de cuisine. In June 2020, it was quite natural that Ducasse would hand over the reins to Amaury: “If I chose Amaury, it was because he has the potential to embody a new stage in the life of the restaurant at Le Meurice.”

When it came to choosing a pâtissier for the restaurant, it could only be Cédric Grolet. Our world-renowned pastry chef and Brevet Technique des Métiers graduate – the highest qualification in his field – is the undisputed master of his art. Since joining in 2012 he’s earned multiple awards, including World’s Best Pastry Chef 2018, and expanded his empire with new patisseries in Paris.

Enter a theatre of surprise through a private entrance and learn the secrets of the Michelin-starred kitchen from this exclusive table. Here, executive chef Amaury Bouhours guides you through his menu in an intimate atmosphere, while the kitchen performs its ballet before you.

Under the seamless conduction of Olivier Bikao, the service is both relaxed and anticipatory. A rapport with this young restaurant manager feels instantaneous. Everything is simpler, everything is possible. Gabriel Veissaire, the head sommelier, engages in the adventure with his personal recommendations.

Amaury’s ecological vision goes beyond fruit and vegetables. He chooses simple, authentic ingredients and uses each and every part, from stalk to seed. Dishes pay a glowing tribute to our wonderful producers, many of whom are based locally to keep our supply chain short.