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Image 1: www.alain-ducasse.com Chef: Christophe Saintagne
The restaurant is located in one of the most luxurious hotels in Paris, Plaza Athénée, with huge crystal chandeliers in the high-ceiling dining room.

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Collection: €360 À la carte menu: About €220 for 3-course
Open Thursday and Friday for lunch; Monday to Friday for dinner.

Image 3: We were there when Christophe Moret was in charge of the kitchen. As expected, service is impeccable in Ducasse's flagship - menu holders on the table and a small stool for lady's handbag.

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Amuse Bouche

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Salted butter in an inverted-cone shape.

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Unsalted butter with the Ducasse symbol.

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Langoustines crowned with oscietra caviar and an aromatic consommé on the side. An extensive use of caviar!

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A cool presentation where the Spider crab soup is served on its shell!

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Remaining spiky crab shell.

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Though nothing extraordinary, the Brittany lobster with green asparagus was delicious with high quality ingredients.

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A foamy refreshment prior to main course.

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The famous Bresse chicken with morel mushroom cream. The thigh was moist and flavourful; the breast was soft and juicy.

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A very rich but delectable dish of squab with foie gras.

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It came with a side dish.

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Cheese trolley before the dessert.

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For dessert, we ordered the classic - Ducasse's famous "Baba au rhum" dessert served in his Louis XV in Monte Carlo.

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And finally a simple crème brulée with panna cotta and ice cream.

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Petits-fours
A selection of pastries and macarons.

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And various ganache.

Image 20: Final touch from our server - rose infused water for our fingers!

It was a high class dining experience but it came with a high price!

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Well, at least they offered us a selection of sweets from the trolley to take home!

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