In the last few years super luxury hotels have been working
to make their restaurants destinations in their own right. Very often they’ve
put in big names to emphasise this – think of Gordon Ramsay at Claridges and
Helene Darroze at the Connaught.
Now the Hotel Le
Meurice, the first palace hotel in Paris, has invited Alain Ducasse to take
over the management of its kitchens. He will bring his distinctive take on
contemporary French haute cuisine.
From September, Ducasse
will start working in the gastronomic restaurant, one of the most beautiful
rooms in Paris with its18th century style revisited by Philippe Starck in 2007,
and the restaurant le Dalí, where the spirit of the surrealist artist still
reigns supreme.
A feast for the eyes: the gastronomic restaurant of Hotel Le Meurice, Paris |
Ducasse commented, “I am honoured that Franka
Holtmann, general manager of Le Meurice, with the support of François Delahaye,
chief operating officer of Dorchester Collection, has asked me to come and join
Le Meurice. French cuisine has a major place, a role and an impact in the world
today. I am pleased to contribute to its success in the two finest locations in
Paris: Hotel Plaza Athénée and Le Meurice.”
Alain Ducasse has over 25 years of experience
and has designed the menus of many prestigious establishments worldwide, from
Monaco to New York, Tokyo and Doha. At Le Meurice, he will offer an impeccably
prepared cuisine that more than ever reflects his philosophy of focusing on the
very essence of the product, continually seeking both
simplicity and generosity.
His impact at
Dorchester Collection, with three-star restaurants at Hotel Plaza Athénée in
Paris and The Dorchester in London, is a key factor in his arrival at Le
Meurice.
“In view of the closure of Hotel Plaza Athénée
in order to expand it, I have the marvellous opportunity to continue offering
contemporary French cuisine at Le Meurice. My philosophy still remains the
same: a cuisine that concentrates on the essential with taste at its
forefront."
His world-renowned expertise is backed by his
excellence in sharing knowledge: as a trainer and mentor, Alain Ducasse is now
taking up the challenge of a new three-star restaurant.
Christopher Cowdray, chief executive officer
of Dorchester Collection, commented: “Dorchester
Collection seeks to align itself with the very finest and most prestigious
global partners. Given the long-standing success of Alain Ducasse at two of our
hotels, selecting him to oversee the culinary operations of Le Meurice was a
natural choice to ensure its gastronomic reputation not only in Paris but the
world.”