The origins of DUCASSE Restaurant lie in Chef Alain Ducasse's desire to feed his contemporaries by offering a "cuisine of the essential" that glorifies a product's authentic flavor.
Restaurant
From Paris to Tokyo, 34 addresses
of high flavoured value
34 restaurants around the World
Haute Couture, Signature, Contemporary, Timeless, Bistrots & Brasserie:
Each of our 34 restaurants has its own editorial line, originally set by Alain Ducasse then fed by the personality and moods of the chef he appoints to direct it.
At Allard, it is a woman's cuisine that has been keeping this Parisian bistrot spirit alive for 3 generations.
Chef, Restaurant Allard
Recipes that glorify the taste of the produce
In our restaurants, the menus change with the seasons and the techniques adapt to the traditions and trends of local cuisine.
Vegetables, cereals, fish, meat or fruit: our chefs systematically seek to glorify the original taste of each and every produce.
At the Louis XV, Alain Ducasse is constantly reinventing the Riviera's haute cuisine.
Head Chef, Hôtel de Paris Monte-Carlo
A Shared Passion
Cooks, sommeliers, waiters, sales managers... all over the world, our teams seek to provide the best experience possible for our clients. Behind every gesture, one single objective: to make the customer happy and to promote our culinary vision of tradition and modernity.
Whether in Paris, Tokyo, Doha, London, New York, Hong Kong or Monaco, we all share the same demanding nature when selecting exceptional produce and tirelessly seeking authentic tastes, all the while remaining generous and passionate about our approach to cooking.
Taste of the Essence
