aving completed the preface, Alain Ducasse is now turning the page at the Plaza Athénée restaurant. Once again, he has called upon designer Patrick Jouin to give this new chapter appropriate illustration, creating a look and style that reflects both magic and poetry. The plotline, which is interpreted by the cuisine, is a story within a history, with tradition deconstructed and modernity reconstructed.
Witness the furniture and the lights... now the chandeliers have exploded into stardust, into a cloud of 10,000 dangling, illuminated crystal pendants, stopping time, and allowing us to enjoy it all the more.
'Place of Excellence', the Parisian 'symphony' of the Alain Ducasse Restaurant at the Plaza Athénée, is orchestrated by Christophe Moret. Alain Ducasse and Christophe Moret have been collaborating for more than ten years. With each passing season, they offer resolutely contemporary French cuisine with a strong emphasis on authenticity in order to reveal the hidden flavours of the ingredients.
Alain Ducasse also relies on the professionalism of Denis Courtiade to welcome guests. Having worked for the chef for more than ten years, the Restaurant Manager and his team want the Alain Ducasse Restaurant at the Plaza Athénée to be a place where guests benefit from warm, friendly service, within a harmonious and contemporary setting.
Alain Ducasse has entrusted the compilation of his wine list to Gérard Margeon, Chef Sommelier of all his establishments, together with Laurent Roucayrol, Sommelier of the Alain Ducasse Restaurant at the Plaza Athénée. For the Parisian restaurant, Gérard Margeon and Laurent Roucayrol have compiled a thoroughly modern wine list that is easy to read and, they hope, is as objective as it is suggestive, grouping together the very quintessence of France's vineyards in 1001 labels.