Alain Ducasse has developped his cuisine at the Plaza Athénée around a trilogy of fish, vegetables and cereal, which constitutes the bulk of the menu.
This trilogy has a specific meaning: to eat more healthily while respecting the planet. The Chef says: « There is an absolute necessity to go towards a better way of eating, in
harmony with nature, healthier and more environmentally friendly ». Humble produce at the service of gastronomy? For Alain Ducasse, the challenge is reasonable: « I am convinced that the time has come to give an interpretation of haute cuisine to these modest products. In my opinion, this is not a constraint. It is a world of new flavours that I am offering my clients to explore. »
Humble but exceptional products. Atlantic sardines and squid, Mediterranean Hake and porgies… all from sustainable fishing – small fishing boats by cautious fishermen, aware of sea resources fragility.
The same stringent quality requirements preside over vegetables and cereal selection grown by small producers living in the heart of their land. All cereals are labelled “organic farming” and are supplied from small farms. Sourcing meticulously follows nature’s rhythm, to which the cook aligns and adapts himself.
Hôtel Plaza Athénée
25 avenue Montaigne
Tél : +33(0)1 58 00 22 43