Alain Ducasse au Plaza Athénée
our commentsThe Alain Ducasse is an 18th century space space done modern. Chef Christophe Moret, for years Ducasse’s second, shares the faith of his mentor in the superiority of the great classics that he dons with discreet modern looks. One of the specialities is cèpes d’automne en fine pâte croustillante (wild autumn mushrooms in a pastry crust). Fresh cèpes cooked in duck fat are arranged on a bread dough base, then spread with a condiment composed of almonds, hazelnuts, tomatoes and Jabugo ham and served with a mesclun salad seasoned with a cèpe salt and fresh herbs. Other examples of this extremely sophisticated cuisine are the signature dishes, such as the famous poularde de Bresse (truffled and roasted with celeriac, cèpes mushroom and carrot stuffing), the leg served separately in a ravioli along with zucchinis and celeriac in a chicken broth perfumed with chervil, tarragon, chives and truffles. The exclusively French wine list includes an impressive selection of Grandes Marques Champagnes.
- March 2005
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