The new decor of Alain Ducasse's restaurant at the Plaza Athénée, entirely redesigned by Patrick Jouin, is guaranteed to put on a show. Chandeliers, multiplied by a profusion of pendants, sparkle in the centre of the grand salon. On the walls, leather and satin screens embroidered with pearls give the whole a very couture atmosphere.
It's the ideal setting for savouring a meticulously prepared cuisine that marks a return to our roots and a triumph for the product, cooked raw to preserve its essence. On the menu: scallops and white truffles; duck and turnips; turbot with shellfish and chard; not forgetting the famous rum baba, just like in Monte Carlo, or an absolutely stunning sheep's curd with caramel, pear and acacia honey.
From €220.
25, av Montaigne. Paris VIII e.
Tel.: 01 53 67 65 00
