Alain Ducasse’s most ambitious project to date, this three-Michelin-starred restaurant takes an architectural approach to dining. In lieu of flashy decor, Alain Ducasse au Plaza Athenée opts for simple furnishings to let the food take center stage. Finely molded dove-colored walls in the traditional style are complemented by modern table settings and furniture with a splash of orange, all illuminated by an immense chandelier of delicate crystals suspended on invisible strings.
Ducasse’s chefs use only the best ingredients, sourced according to the season to ensure that each dish reaches its full flavor potential. Langoustine tartare is seasoned only with lime juice, salt and pepper so as not to obscure its pure ocean taste. Alain Ducasse au Plaza Athenée has achieved reader recognition in Elite Traveler‘s Top 100 Restaurants in the World.
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