{"id":25077,"date":"2015-12-02T09:35:46","date_gmt":"2015-12-02T08:35:46","guid":{"rendered":"https:\/\/www.luxury-hotel-expert.com\/?p=25077"},"modified":"2025-03-24T23:05:08","modified_gmt":"2025-03-24T23:05:08","slug":"the-alain-ducaral-gastronomy","status":"publish","type":"post","link":"https:\/\/delporte-hospitality.com\/en\/the-alain-ducaral-gastronomy\/","title":{"rendered":"The Alain Ducasse restaurant : Natural Gastronomy &#8230;"},"content":{"rendered":"<h1 style=\"text-align: justify;\">The Natural Gastronomy of Alain\u00a0Ducasse<\/h1>\n<p style=\"text-align: justify;\">\u201cNourishing oneself in a healthier and more natural way is today a widely held\u00a0expectation and necessity that it is time to translate in the realm of haute\u00a0cuisine.<\/p>\n<p style=\"text-align: justify;\">Exceptional products expressing themselves in their simplicity, a technique that\u00a0has the elegance to efface itself to render itself in service to a larger ensemble.\u201d<\/p>\n<p style=\"text-align: justify;\">This is the cuisine that I sincerely love. A cuisine of naturality, one that is\u00a0liberated, emancipated. This highly personal interpretation plays here henceforth,\u00a0in my restaurant at the Plaza Ath\u00e9n\u00e9e.\u201d \u2013 Alain Ducasse<\/p>\n<p style=\"text-align: justify;\">This time, Alain Ducasse transports us into a newly declared realm where fish\u00a0and grains are elevated to sublimity. The Plaza Ath\u00e9n\u00e9e proposes a\u00a0differentiated restaurant offering that you won\u2019t find anywhere else in France. It\u2019s\u00a0important for a hotel to set itself apart from the rest. In doing so, it can create a\u00a0strong connection with its clients.<\/p>\n<p style=\"text-align: justify;\">The gastronomic experience will be sure to leave a lasting mark on your\u00a0impressions. Once you arrive, the French art of welcoming takes its place. You\u00a0are welcomed with a highly personalized attention. The host offers you a chilled\u00a0tomato cooler infused with hibiscus, followed by a tuile of grains and several fine\u00a0slices of rice-bread, along with lightly salted butter from Fr\u00e9d\u00e9ric Leroux of<\/p>\n<p style=\"text-align: justify;\">Cauville-sur-Mer, in the Seine-Maritime. The excellence and originality of the\u00a0products speak through their presence.<\/p>\n<p style=\"text-align: justify;\">To accompany a glass of wine or champagne, the host delivers you variations on\u00a0the theme of vegetables, followed by seafood hors d\u2019\u0153uvres such as clams,\u00a0grilled sardines from Saint-Malo, and sea urchins au naturel.<\/p>\n<p style=\"text-align: justify;\">This generosity extends throughout the course of the meal, with, preceding the\u00a0arrival of the cheese, rice cooked and presented in a \u2018chamba\u2019: oven-cooked\u00a0black rice, with clams, squid, and octopus. It comes somewhat as a surprise,\u00a0since you would typically expect a pre-dessert at this stage of the meal.<\/p>\n<p style=\"text-align: justify;\">And trailing behind your dessert comes the ultimate gesture of generosity: fresh\u00a0fruits of the season and a small bar of black praline chocolate from Le\u00a0Manufacture de Chocolat Alain Ducasse.<\/p>\n<figure id=\"attachment_3876\" aria-describedby=\"caption-attachment-3876\" style=\"width: 512px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-3876 size-large\" src=\"https:\/\/www.luxury-hotel-expert.com\/wp-content\/uploads\/2014\/11\/Capture-d\u2019\u00e9cran-2014-11-05-\u00e0-22.38.55-512x329.jpg\" alt=\"plaza athenee chef\" width=\"512\" height=\"329\" \/><figcaption id=\"caption-attachment-3876\" class=\"wp-caption-text\">The Plaza Ath\u00e9n\u00e9e Chief<\/figcaption><\/figure>\n<p>&nbsp;<\/p>\n<p style=\"font-weight: 400; text-align: justify;\"><span style=\"color: #ff6600;\"><strong>Update<\/strong><\/span><\/p>\n<p style=\"font-weight: 400; text-align: justify;\"><span style=\"color: #ff6600;\"><em>After the departure of multi-starred chef Alain Ducasse from the\u00a0Plaza Ath\u00e9n\u00e9e,\u00a0Jean Imbert will succeed him at the head of the kitchens of the palace since July 2021. Revealed by the cooking show Top Chef broadcast on M6 in 2012, he is in charge of the hotel\u2019s six restaurants, namely the Table Gastronomique, the Cour Jardin, the Galerie, the Relais Plaza, the Montaigne terrace and the Bar. More recently, at the end of 2020 and during 2021, he has begun several collaborations with the luxury house of\u00a0Dior.<\/em><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>The Natural Gastronomy of Alain\u00a0Ducasse \u201cNourishing oneself in a healthier and more natural way is today a widely held\u00a0expectation and necessity that it is time to translate in the realm of haute\u00a0cuisine. Exceptional products expressing themselves in their simplicity, a technique that\u00a0has the elegance to efface itself to render itself in service to a larger [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":3503,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_uag_custom_page_level_css":"","footnotes":""},"categories":[141],"tags":[],"class_list":["post-25077","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-the-art-of-welcoming"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>The Alain Ducasse restaurant : Natural Gastronomy ... - DELPORTE Hospitality<\/title>\n<meta name=\"description\" content=\"Laurent Delporte, the french Luxury Hospitality expert, presents the Alain Ducasse restaurant at the plaza Ath\u00e9n\u00e9e: Natural Gastronomy ...\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/delporte-hospitality.com\/en\/the-alain-ducaral-gastronomy\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The Alain Ducasse restaurant : Natural Gastronomy ... - DELPORTE Hospitality\" \/>\n<meta property=\"og:description\" content=\"Laurent Delporte, the french Luxury Hospitality expert, presents the Alain Ducasse restaurant at the plaza Ath\u00e9n\u00e9e: Natural Gastronomy ...\" \/>\n<meta property=\"og:url\" content=\"https:\/\/delporte-hospitality.com\/en\/the-alain-ducaral-gastronomy\/\" \/>\n<meta property=\"og:site_name\" content=\"DELPORTE Hospitality\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/delportehospitality\" \/>\n<meta property=\"article:published_time\" content=\"2015-12-02T08:35:46+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2025-03-24T23:05:08+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/delporte-hospitality.com\/wp-content\/uploads\/laurent_delporte_plat_ducasse.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"517\" \/>\n\t<meta property=\"og:image:height\" content=\"664\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Laurent delporte\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@laurentdelporte\" \/>\n<meta name=\"twitter:site\" content=\"@laurentdelporte\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Laurent delporte\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/delporte-hospitality.com\/en\/the-alain-ducaral-gastronomy\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/delporte-hospitality.com\/en\/the-alain-ducaral-gastronomy\/\"},\"author\":{\"name\":\"Laurent delporte\",\"@id\":\"https:\/\/delporte-hospitality.com\/en\/#\/schema\/person\/52214e1f2397e33e406d2bbe1de33b19\"},\"headline\":\"The Alain Ducasse restaurant : Natural Gastronomy &#8230;\",\"datePublished\":\"2015-12-02T08:35:46+00:00\",\"dateModified\":\"2025-03-24T23:05:08+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/delporte-hospitality.com\/en\/the-alain-ducaral-gastronomy\/\"},\"wordCount\":466,\"publisher\":{\"@id\":\"https:\/\/delporte-hospitality.com\/en\/#organization\"},\"image\":{\"@id\":\"https:\/\/delporte-hospitality.com\/en\/the-alain-ducaral-gastronomy\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/delporte-hospitality.com\/wp-content\/uploads\/laurent_delporte_plat_ducasse.jpg\",\"articleSection\":[\"Art of Welcoming and Guest experience\"],\"inLanguage\":\"en-US\"},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/delporte-hospitality.com\/en\/the-alain-ducaral-gastronomy\/\",\"url\":\"https:\/\/delporte-hospitality.com\/en\/the-alain-ducaral-gastronomy\/\",\"name\":\"The Alain Ducasse restaurant : Natural Gastronomy ... - 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