From Avenue Montaigne to Park Lane: The Alain Ducasse experience

Hôtel Plaza Athénée, Paris
The  Dorchester, London
The Plaza Athénée and the Dorchester, both of them part of the Dorchester Collection, are giving you an opportunity to savour a unique culinary experience in Paris and London and taste the 3 Michelin star cuisine of Alain Ducasse.

In Paris, the Alain Ducasse au Plaza Athénée restaurant welcomes you for lunch or dinner. You’ll find exceptional surroundings, the new menu prepared by Christophe Saintagne and marked by a return to the very essence of taste, and the attentive service of Denis Courtiade.

The finishing touch to this experience is the privilege of having your pre-dinner drinks in the kitchens, with the chef, so that you can feel the intensity of the atmosphere in the minutes leading up to the beginning of service.

The experience continues in London, just a stone’s throw from Hyde Park. In the Alain Ducasse at The Dorchester restaurant, you can enjoy Executive Chef Jocelyn Herland’s cuisine along with a professional, bespoke and friendly service in elegant decor. This second meal will be as unforgettable as the first one and, again, will be preceded by pre-dinner drinks behind the scenes.

Whether you prefer to begin your culinary voyage in London or Paris, you will enjoy the same privileges – we will provide your transfer from the station or airport to the hotel and a bottle of champagne Selection Alain Ducasse will be waiting for you on your arrival in the suite that we will have booked for you.

In the Hôtel Plaza Athénée in Paris, Alain Ducasse has marked the 10th anniversary of his restaurant by going "back to basics", to real taste and unusual flavours. The chef, Christophe Saintagne, puts his interpretation on a style of cuisine that is "unadorned", producing superb food with simple ingredients. Taste takes on its true dimension, without pretence or artifice.

In the restaurant are some rare items of tableware such as the original designs by Pierre Tachon or delicate examples of Japanese craftsmanship from Shinichiro Ogata. Haute couture has added its touch to the decor, in the chandeliers consisting of 10,000 Swarovski drops and the four large screens that are unique pieces of embroidery by Patrick Jouin.

Signature dishes: Lobster and Sea Apple Cookpot, Chicken Albufera with Tartufi di Alba (October to January), Roast Chicken with Black Truffles (January to March), or Pigeon with Turnips.

In London, at The Dorchester, Jocelyn Herland interprets Alain Ducasse’s cuisine in a modern and refined way consistently championing and enhancing current seasonal produce, most of which are sourced from British and French suppliers.

The restaurant boasts an elegant contemporary design by Patrick Jouin. The centrepiece of the room, the stunning Table Lumière, enables guests to create their bespoke dining experience and tailor their table setting by choosing from specially selected sets of Hermès china.

Signature dishes: Fillet of Beef Rossini, crunchy cos lettuce, "sacristain" potatoes; Wild Sea  Bass, citrus and swiss chards or a Cookpot of British terroir Vegetables  and Mushrooms with Montgomery cheddar gratin.

Offer valid for 2 people from 1st September 2011 to 31st March 2012 (reservation upon hotel and restaurants availability)

Source = Dorchester Collection / Hotel Plaza Athénée
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