Alain Ducasse au Plaza Athénée
If there's one word that sums up Parisian restaurant Alain Ducasse au Plaza Athénée, then it's luxury. From the Patrick Jouin-designed interior (featuring enormous Swarovski crystal chandeliers) to the exacting levels of service (a team of 55 waiting staff look after just 50 diners), this place is sheer glamour all the way. Ducasse's authentic, but always exciting modern French menu follows the same path of sumptuousness, offering such delights as Turbot with Shellfish Bouquet and Parsley Juice, or Roe Deer with Winter Vegetables and Poivrade Reduction.
Behind the stove:
Head Chef Christophe Moret
What they say:
"Alain Ducasse and Christophe Moret offer, with each passing season, resolutely contemporary French cuisine where great importance is given to authenticity in order to reveal the hidden flavours of the food." Paris-Restaurants.net
New dish this year:
Seared Scallops in Coconut Curry
Not a lot of people know that:
The waiting staff's outfits were designed by couturier George Feghaly, based on their own definition of 'the ideal uniform'.
Hôtel Plaza Athénée, 25 Avenue Montaigne, 75008 Paris, France+33 (0)1 53 67 65 00
www.alain-ducasse.com, www.plaza-athenee-paris.com
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