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Christophe Moret
'Alain Ducasse lays out the broad strokes. It's up to me to fill in the lines,' says Chef Christophe Moret, who apprenticed at the Louis XV-Alain Ducasse in Monaco, became Sous Chef at Restaurant Alain Ducasse in Paris, Avenue Raimond Poincaré, then Chef at Spoon food & wine in Paris. The new spécialités of the Plaza Athénée restaurant? Brittany Langoustines with Court Bouillon Reduction and Osetra Caviar from Iran; and Bresse Chicken with Albufera Sauce. The plaisirs de table? Turbot en Tronçon with Shellfish / Shrimp 'Bouquet' and Parsley Juice; Local Lamb Chops and Saddle with the First Vegetables of the Season...
As each preparation only involves two or three seasonal elements, the cuisine is clear, easy to read.
As each preparation only involves two or three seasonal elements, the cuisine is clear, easy to read.
Restaurant(s)
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Having completed the preface, Alain Ducasse is now turning the page at the Plaza Athéné...0
