Restaurant le Meurice Alain Ducasse
The two Michelin-starred Restaurant le Meurice Alain Ducasse celebrates Ducasse’s culinary philosophy under the mastery of executive chef Jocelyn Herland. In a reinterpretation of classic haute cuisine, dedicated to great subtlety and technical skill, exceptional ingredients remain true to their authentic flavours.
Inspired by the Salon de la Paix at the Château de Versailles, the majestic setting has been carefully enhanced by more playful touches, including iconic Eero Saarinen Tulip chairs, two decorative screens and a sculpture capturing the suspended movement of water. These modern elements sit perfectly amongst the antique mirrors, crystal chandeliers and elegant frescoes, creating a stunning setting for the outstanding cuisine.
Born in Auvergne, France, Jocelyn Herland, has worked with Alain Ducasse for many years. From 1997–2000, he was chef de partie at Restaurant Alain Ducasse at 59 Avenue Poincaré (three Michelin stars). He then moved as chef de partie to Restaurant Opéra (one Michelin star) at Hotel Intercontinental in Paris, and as sous chef at the Royal Monceau Hotel.
In December 2003, when Alain Ducasse introduced new head chef Christophe Moret to Alain Ducasse au Plaza Athénée in Paris, Herland joined him as sous chef, progressing to chef adjoint (deputy).
In 2007 Herland became executive chef at Alain Ducasse at The Dorchester (three Michelin stars), before moving to Le Meurice as executive chef in January 2016. In keeping with Alain Ducasse’s philosophy, the freshest and seasonal produce, strictly sourced for their quality and provenance, are vital to providing the finest cuisine.
Cédric was born in Firminy, a small French village in the Rhône-Alps region of the Loire. At the age of 32 he is now the head pâtissier at Le Meurice, where he was recently named ‘World’s Best Restaurant Pastry Chef 2017’ by Les Grandes Tables du Monde.
The experience, the story, the food
At the very heart of the restaurant is our dedication to celebrating the essential nature of every ingredient. This results in delicious dishes of great subtlety, created with simple produce. From here the journey begins.
A symphony of Grand Siècle splendour and modern lines
Inspired by the Salon de la Paix in the Chateau de Versailles and reinterpreted by Philippe Starck, this is a room of majestic, classical elegance combined with contemporary delight and humour.
The Chef's Table
Enter a theatre of surprise through a private entrance and learn the secrets of the Michelin-starred kitchen from this most exclusive and beautiful table. Here, executive chef Jocelyn Herland guides you through his menu suggestions in an intimate atmosphere, while the kitchen performs its ballet before you.
|Monday to Friday||12.30–2pm|
|Monday to Friday||7.30–10pm|
Check availability and book a table online
My aim is to surprise our guests, and then to let the food carry them into the story of the flavours
Executive Chef, Restaurant le Meurice Alain Ducasse
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Restaurant le Meurice Alain Ducasse
228 rue de Rivoli, 75001 Paris
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228 rue de Rivoli