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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.
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.
Salted butter in an inverted-cone shape.
Unsalted butter with the Ducasse symbol.
Langoustines crowned with oscietra caviar and an aromatic consommé on the side. An extensive use of caviar!
A cool presentation where the Spider crab soup is served on its shell!
Remaining spiky crab shell.
Though nothing extraordinary, the Brittany lobster with green asparagus was delicious with high quality ingredients.
A foamy refreshment prior to main course.
The famous Bresse chicken with morel mushroom cream. The thigh was moist and flavourful; the breast was soft and juicy.
A very rich but delectable dish of squab with foie gras.
It came with a side dish.
Cheese trolley before the dessert.
For dessert, we ordered the classic - Ducasse's famous "Baba au rhum" dessert served in his Louis XV in Monte Carlo.
And finally a simple crème brulée with panna cotta and ice cream.
A selection of pastries and macarons.
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!
Well, at least they offered us a selection of sweets from the trolley to take home!