The Alphabet - Restaurant Alain Ducasse au Plaza Athénée

The Alphabet

Artisans “There is a remarkable representation of artisanal craftsmanship expertise.The hand of Man in the service of beauty transcends shape and matter”.

Bienveillance (Benevolence) “Special attentions accompany you throughout your meal. My team and I are artisans of happiness”.

Cabinet de curiosités (Curiosity cabinet) «Cookery and eating tools made from silver, crystal and copper. Some are on loan others come from my private collection”.

Durable (Sustainable) «Naturality cuisine is respectful of our planet’s resources. Our cuisine modestly adapts to nature”.

Écrin (Precious casket) «The dining room is elegantly showcased in curves, materials and fabrics. All is of remarkable quality, each piece is executed with stringent attention to detail”.

Formes (Shapes) «True form, shapes from today and yesterday cohabitate. Re-edited 1970’s cutlery blends magnificently with a contemporary knife design. Each has its own story to tell, together, they write harmonious stories».

Geste (Gesture) We have created innovative, free gestures.. Simple and honest. The meal’s experience engages the entire body».

Humbles «I believe the time has come to allow more modest yet exceptional produce to interpret haute cuisine. Today, I invite you to discover a universe of new flavours».

Inattendues (Unexpected)) «Incredible combinations such as green lentils and caviar or turbot with chick peas. Contrasted harmony».

Jardin de la reine (The Queen’s Garden) «Vegetables produced at the Chateau de Versailles, exclusively for your personal pleasure. Harvested in the morning, they reach our kitchens only a few hours later».

Khorasan «Khorasan wheat is organically farmed, as are all the cereals used in our kitchens and produced by small holdings».

Libérée (Liberated) «A free, instinctive cuisine, emancipated from all restrictive codes. The technical base of French Cuisine is present, but the interpretation is resolutely personal».

Mer (Sea) «We work with fishermen who are conscious of the fragility of fishery. All our fish are caught from small boats.

Sustainable fishing, short circuits, for a maximum flavour».

Nature brute (Nature, untouched) « A very delicate touch is required to bring unadulterated nature into the plate. The cooks take a great deal of care to extend the fine work of the farmers».

Originel (original) «The cook simply interprets nature's generosity. Naturalness cuisine respects each flavour of origin, with every produce»

Producteurs (Producers) «I hold deep respect for these passionate and dedicated women and men. Their produce tells a story that we, in turn, try to tell in our kitchens».

Quête de l'excellence (quest for excellence) «We work directly with fishermen, and they work without nets. Attention is brought to each detail to create an unforgettable experience».

Respectueuse (Respect) «By emphasizing the products quality, we participate in global awareness.. My choice of products committed me as a cook and as a citizen».

Saine (Healthy) «Eating in the most salubrious and natural way is today an expectation and a necessity that I transcribe into Haute Cuisine».

Trilogie (Trilogy) «A produce trilogy- fish, vegetables, cereals- with a clear meaning: food more in tune with nature and healthier».

Uniques «The most precious materials cohabitate with the more simple in this unique collection. On the table, just as in the kitchen, brut and refined converge. The container and the continence (re)-united in perfect harmony ».

Vin (wines) «Turning our backs on traditional presentation, wines are now classified by their generation. 10 years, 15 years, up to 55 years. A wonderful manner to select wine according to life events and their celebration».

W... «Because a restaurant’s story is never complete, there is always something new and wonderful to discover».

Inox (Stainless steel) «Polished stainless steel, solid oak, leather, crystal, woven metallic cloth, silver and copper in the dining room. Lacquer, bamboo coal ceramic, silver steel, linen, bamboo, pewter, porcelain, Japanese steel, marble, glass, oxidized brass and resin for the tables. Materials of truth».

Psyllium «Psyllium is a grain we use either as flour or as is, in addition to other gluten free flours. We carefully cater to our gluten free guests».

Zen «Tanahashi-san is one of the few rare Shojin cooking specialists (method of cooking favoured in Buddhist temples in Japan). For several months, he shared his knowledge with us. We integrated certain of its elements into our menu, while maintaining our own vision».

RESTAURANT ALAIN DUCASSE AU PLAZA ATHENEE

FOR LUNCH OR DINNER

FOR A PRIVATE EVENT:

OPENING HOURS: