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.Here we will introduce you to great produce. The use of cereals in the kitchen is a sophisticated art, mastered by chef Romain Meder. 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. This is healthy and natural food, prepared to perfection.Our cuisine interprets the concept of ‘nature’s generosity’ by celebrating the trilogy of fish, vegetables and cereal. He represents the naturalness cuisine, inspired by the fish-vegetables-cereals trilogy, with the help of his chef Romain Meder. Award-winning cuisine based on Alain Ducasse's unique culinary concept Stunning contemporary interior designed by Jouin MankuBecause a restaurant’s story is never complete, there is always something new and wonderful to discoverWe use cookies to ensure that we give you the best experience on our website. The grains used by chef Romain Meder are all labelled organic and are sourced from small producers who live in harmony with their land. Sustainable fishing, rediscovered grains, exclusively grown vegetables from the queen’s garden at the Château de Versailles. Tel: +33 1 58 00 22 43 E-mail : adpa@dorchestercollection.com. Hôtel Plaza Athénée 25 avenue Montaigne, 75008 Paris, France.

They do not remain at sea more than three hours so the fish is landed alive and arrives only a few hours later on the table. Psyllium is one of the seeds we use either as flour, or as is, added to other gluten-free flours. The raw oak wooden tables are beautifully unadorned. Kind to the planet around us. Through her deliciously simple desserts, ‘World’s Best Pastry Chef’ Jessica Prealpato delivers this and so much more.Our guests are the heart of our hotels. Sustainable fishing + short travel = a maximum of flavours.Gilles Jego is both fisherman and fishmonger. Enjoy simply being in this stunning room. However, buckwheat (more of a grass) does not require cooking as it is used in the form of flour, a condiment, ice cream, or in the case of the Plaza Athénée restaurant, as kasha (shelled and roasted grains). 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. ... caractéristiques de la cuisine de shojin ont été intégrés par Alain Ducasse dans sa vision de la cuisine de son restaurant du Plaza Athénée. Desserts are beautifully simple, with no icing, fuss or decorations. Hotel Plaza Athenee SAS Société par Actions Simplifiées au capital de 460 000 €uros 25, 27 Avenue Montaigne, Paris 75008 [email protected] RCS.

Fishmonger Gilles Jégo who supplies the restaurant reminds us that fishing must follow the seasons. Savour its design and humour as you will the food.Our cuisine interprets the concept of ‘nature’s generosity’ by celebrating the trilogy of fish, vegetables and cereal. Whatever you need and whenever you need it, simply ask.If you’d like to talk about reservations, menus or special occasions, please contact our team and we’ll be happy to take you through our lovely dining experiences.Enjoy a regular heads-up on our Dorchester Collection news and exclusive offers. Some only require a single cooking, others require two (such as spelt). FOR LUNCH OR DINNER ... a condiment, ice cream, or in the case of the Plaza Athénée restaurant, as kasha (shelled and roasted grains). Ce bistrot art déco, situé dans l’hôtel Plaza Athénée et prisé par le tout Paris, vous reçoit dans une ambiance chic et glamour, entre sophistication et décontraction. Wonderful news – our remaining reopening dates are Hotel Principe di Savoia on August 31, followed by Hôtel Plaza Athénée, Le Meurice and Hotel Eden on September 1, and The Dorchester on September 4. Situé au cœur de l'hôtel Plaza Athénée à Paris, le restaurant gastronomique du chef Alain Ducasse vous propose une cuisine de la naturalité inspirée par la trilogie poissons-légumes-céréales. "A chimera created by Pierre Tachon symbolises the restaurant. Supply follows the rhythm of nature to which the chef adapts his menus. A diet more in tune with nature and better for your health.We have dared to question tradition, and won… Alain Ducasse au Plaza Athénée has been awarded three Michelin stars, is part of the best restaurant in ‘The World’s 50 Best Restaurants’, and of La Liste’s ‘1000 Outstanding Restaurants’.Expect sensory revelations as your meal progresses and your tastebuds revisit the beauty of simplicity.A three Michelin-starred dining experience deserves an unforgettable finale. Contacts & Informations. Hôtel Plaza Athénée. When the tide rolls in at Quiberon and Lorient harbours, he selects, sorts and prepares the finest catch to be shipped to the Alain Ducasse restaurant, where it arrives by morning. These vegetables will never encounter the slightest pesticide. 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.