I can’t believe it’s been almost nine years since I last dined at Alain Ducasse in Plaza Athénée. Although the years have come and gone, one thing remains at the center of my experience – – EXCELLENCE!!! From reuniting with Chef Sommelier Laurent Roucayrol, meeting the new amazing staff whose service was impeccable (hello Sarah and Julien), to sharing a magical moment in the kitchen with Head Chef Romain Meder and Head Pastry Chef Jessica Prealpato, for me this is what fine dining is all about. Exceptional quality from beginning to end with a special touch of humility, gratitude and generosity.
This lunch was the perfect follow up to our time at Musée Baccarat as that amazing Rohan decanter greeted me with a fascinating wine Laurnet manged to stump me on. Ah, but the joy of being stumped came with the consumption of a fantastic Greek blanc and the rest is a culinary delight.
Plaza Athénée
Plaza Athénée
Amuse-bouche
Amuse-bouche
Plaza Athénée
Chef Sommelier Laurent Roucayrol
Chef Sommelier Laurent Roucayrol
Monkfish Liver
Shaved Artichoke
Multigrain and Olive
Champagne Ruinart Blanc de Blancs
Sarah with the refill of Ruinart, Blanc de Blancs
Julien
Amuse-bouche
Légumes des jardins du château de Versailles, pignons de cèdre, trompettes-des-morts
Légumes des jardins du château de Versailles, pignons de cèdre, trompettes-des-morts
Légumes des jardins du château de Versailles, pignons de cèdre, trompettes-des-morts
Truffles on the side
Saint-Jacques de Chausey chou-fleur, vieux Comté, truffe noire
Saint-Jacques de Chausey chou-fleur, vieux Comté, truffe noire
Saint-Jacques de Chausey chou-fleur, vieux Comté, truffe noire
Saint-Jacques de Chausey chou-fleur, vieux Comté, truffe noire with 2008 Vouvray demi sec, “Le Haut Lieu” Domaine Huet
2008 Vouvray demi sec, “Le Haut Lieu” Domaine Huet
Cacahuètes des Hautes-Pyrénées, fontainebleau de lait de soja
Citron niçois, algues kombu à l’estragon
Agrumes de chez Michel Bachès teurgoule normande, granité amaro
Dessert
In the kitchen….
In the kitchen….
Head Chef Romain Meder
Head Chef Romain Meder
Head Chef Romain Meder requesting Head Pastry Chef Jessica Prealpato
Head Chef Romain Meder and Head Pastry Chef Jessica Prealpato with the kitchen staff
Head Chef Romain Meder and Head Pastry Chef Jessica Prealpato with the kitchen staff
With Tony & Chef Romain Meder
Plaza Athénée
Julien
Julien with HSE Rhum de Martinique and dessert
Julien with HSE Rhum de Martinique and dessert
HSE Rhum de Martinique soaked dessert
Kiwifruit
Chocolates
The Perfect Table With The Perfect View!!!
All Smiles…..An Experience to Remember!!!!
Having the opportunity to meet The Team at Alain Ducasse au Plaza Athénée was an amazing and gratifying experience. This is another one of those special encounters I spoke of with respect to the Baccarat experience. The A – Z of Alain Ducasse au Plaza Athénée sets the stage for, and prepares you to journey into a wonderful world of exciting, natural and reverential cuisine. I’ve made a promise to be back soon as nine years has been way too long.
Laurent, thank you kindly for the exceptional wine pairings and the terrific tour of the cellar.
Sagacious Palate 