Imagine a world-renowned culinary maestro orchestrating a harmonious symphony of flavors, where five exceptional chefs, each a virtuoso in their own right, collaborate to create an unforgettable dining experience. This is the reality at Le Meurice, a Parisian haven of elegance and refinement, where Alain Ducasse, the maestro himself, has assembled a team of culinary superstars.
A Gathering of Gastronomic Titans
“Alain Ducasse has an idea every minute,” observes Gilles Pudlowski, a respected figure in the French restaurant world. It’s no surprise then that Ducasse, with an impressive portfolio of 30 restaurants worldwide, has brought together some of the culinary world’s brightest stars. Dominique Lory from Le Louis XV-Alain Ducasse in Monaco, Jean-Philippe Blondet from Alain Ducasse at The Dorchester in London, and Kei Kojima from Beige Alain Ducasse in Tokyo, each a master of their craft, have joined forces with Le Meurice’s Michelin-starred chefs Jocelyn Herland and Cédric Grolet. This extraordinary gathering of culinary titans produces a truly haute-gastronomie lunch, a symphony of flavors orchestrated with the watchful eye of their guiding light, Alain Ducasse.
A Palace of Culinary Delights
The setting for this extraordinary culinary experience is none other than Le Meurice, a landmark Parisian hotel. The restaurant, revitalized by the visionary Philippe Starck, is a breathtaking spectacle. Inspired by the Salon de la Paix at the Palace of Versailles, the restaurant boasts shimmering crystal chandeliers, bucolic wall frescoes, and iconic Eero Saarinen Tulip chairs, creating an atmosphere of unparalleled grandeur and refinement.
A Menu of Culinary Masterpieces
The exceptional lunch menu is a testament to the chefs’ dedication to using the finest ingredients and crafting dishes that are both elegant and complex. Each course is a carefully curated symphony of flavors and textures, paired with an expertly chosen wine.
Jean-Philippe Blondet presents marinated scallops with a delicate seaweed consommé, perfectly complementing the Condrieu “La Berne” 2017. Kei Kojima’s oven-cooked carrots and turnips with soft abalone find the ideal harmony with Alain Ducasse Saké – Junmai Domaine Nakamura. Dominique Lory’s Mediterranean sea bass with fennel and citrus fruits is a refreshing delight, perfectly balanced by the Bellet (white) Le Clos – Clos Saint-Vincent.
Jocelyn Herland, Le Meurice’s executive chef, adds a savory venison dish with lardo di Colonnata and pepper sauce, paired with Châteauneuf-du-Pape 2012. And to complete this culinary masterpiece, Cédric Grolet, the 50 Best Restaurants Pastry Chef of the Year 2018, presents his signature pistachio dessert, a delicate and flavorful treat.
A Celebration of Shared Passion
“It’s all about the pleasure and conviviality – the shared moments that are so precious,” agree the chefs. While they acknowledge that the kitchen can be a place of high tension, they embrace the challenge, recognizing the power of collaboration. “With five chefs and their Master – in one space that’s a lot of egos!” they confess. “A lot of adrenaline.”
A Journey of Culinary Discovery
“At the heart of the restaurant is our dedication to celebrating the essential nature of every ingredient,” reveals Alain Ducasse. This commitment to fresh, simple ingredients results in dishes that are both complex and incredibly delicious. “From here the journey begins…” smiles Monsieur Ducasse, inviting diners to embark on a culinary journey of discovery at Le Meurice.
Le Meurice, 228 rue de Rivoli, 1st. Metro: Tuileries. Tel: +33 (0)1 44 58 10 55
