Alain Ducasse Au Plaza Athénée

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Description: Cosmopolitan chic meets grand culinary traditions at Alain Ducasse au Plaza Athénée, Ducasse's Parisian haute-cuisine outpost at the legendary Hôtel Plaza Athénée. With the aid of right-hand man Christophe Moret at the stove, Ducasse offers seasonally inflected classic French cooking re-imagined for his well-heeled, well-travelled 8th arrondissement clientele. Brittany Lobster with Artichokes and Black Truffle, Saddle and Rack of Aveyron Lamb with Farro and Citron Condiment or Bresse Chicken with Sauce Albufera and Black Truffle are pure ADPA perfection. The 2005 redesign by Starck protégé Patrick Jouin is perfectly in tune with it; Regency-style chairs made of Corian, 10,000 dangling Swarowski crystal pendants in lieu of chandeliers and a clock that ticks but doesn't tell the time lend a suitably classic-with-a-twist aspect. The service remains as famously seamless as ever. Since the 50-cover restaurant's move to the Plaza Athénée from the Hotel Parc in 2000, exacting standards have been maintained thanks to the input of Maitre D' Denis Courtiade and his team. Sommelier Laurent Roucayrol, supervised by Group sommelier Gérard Margéon, oversee a 1200-strong list, with vintage after vintage of the most sought-after wines in the world.
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Is there a terrace: No
Is there a garden: No
Is there a conference room: No
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