Ducasse Paris

Ducasse Paris is a French culinary group whose foundations rest on Chef Alain Ducasse's will to place excellence in the service of good eating, of a just and responsible cuisine, with the transmission of knowledge and an obsession with just and natural taste across multiple areas of expertise. Since its creation, the house has explored the dimensions of taste through restaurants, Manufactures of Chocolate, Ice Cream, Biscuit and Coffee, inns, and also by training, advising and publishing books to transmit the passion for just taste in France and around the world. Its activities are organized around Restaurants, Manufactures, Conseil (Consulting), Ecole (School), Reception, Hospitality and Edition (Publishing).

The key dates of Alain Ducasse and the Ducasse Paris group show that Alain Ducasse and the group have developed over thirty years a unique savoir-faire illustrating in multiple forms the art of French living and eating well. In 1987 Alain Ducasse took the direction of the restaurant 'Le Louis XV' in Monaco, which obtained three Michelin stars three years later. In 1995 the first inn opened, the Bastide de Moustiers in Provence, a region dear to Alain Ducasse, and it obtained a Michelin star in 2002. In 1996 Alain Ducasse came to Paris, taking over the former restaurant of the Hotel du Parc de Joel Robuchon at 59 avenue Raymond Poincare. In 1998 Alain Ducasse became the only chef to obtain 6 Michelin stars, 3 stars for the Alain Ducasse restaurant of the Hotel Le Parc in Paris and 3 stars for Le Louis XV at the Hotel de Paris in Monte Carlo; 'Spoon, Food & Wine' opened in Paris, the capital's first fusion-cuisine restaurant. In 1999, in the village of La Celle-en-Provence in the Var, Alain Ducasse chose to revive the Hostellerie de l'Abbaye de La Celle, and Ducasse Education, the training division of Ducasse Paris, was created. In 2000 Alain Ducasse opened 'Alain Ducasse at the Essex House' in New York, which was awarded 4 stars by the New York Times in 2001, and he moved his Paris restaurant from avenue Raymond Poincare to the Hotel Plaza Athenee, which was awarded three stars in March 2001.

Excellence in the service of good eating, a just and responsible cuisine, with transmission of knowledge and an obsession with just and natural taste.

Product categories. Restaurants · Manufactures of Chocolate, Ice Cream, Biscuit and Coffee · Inns · Culinary school · Consulting · Publishing

1. 1DUCASSE Paris | Site Officielducasse-paris.com
2. 2Notre Histoire | DUCASSE Parisducasse-paris.com
3. 3wikidata.orgwikidata.org