{"id":25421,"date":"2016-03-16T12:02:46","date_gmt":"2016-03-16T11:02:46","guid":{"rendered":"https:\/\/www.luxury-hotel-expert.com\/?p=25421"},"modified":"2025-03-24T22:58:12","modified_gmt":"2025-03-24T22:58:12","slug":"alain-ducasse-plaza-athenee","status":"publish","type":"post","link":"https:\/\/delporte-hospitality.com\/en\/alain-ducasse-plaza-athenee\/","title":{"rendered":"Alain Ducasse : &#8220;My Hotel Restaurants&#8221;"},"content":{"rendered":"<h1>Alain Ducasse<\/h1>\n<p style=\"text-align: justify;\">I interviewed Alain Ducasse, when he was the chef of the restaurant Plaza Ath\u00e9n\u00e9e who oversees the cuisine of this Palace and balances it around these three themes:<\/p>\n<ol style=\"text-align: justify;\">\n<li>Restaurant offerings in luxury hotels<\/li>\n<li>The French art of welcoming<\/li>\n<li>The art of the table: tableware<\/li>\n<\/ol>\n<p style=\"text-align: justify;\">I invite you to read about his responses and simultaneously learn more about the new offerings that he has made available at the Plaza Ath\u00e9n\u00e9e.<\/p>\n<h2 style=\"text-align: justify;\"><strong>The majority of your restaurants are found in luxury hotels:<\/strong><\/h2>\n<p style=\"text-align: justify;\"><strong>What is your view of the relationship between the hotel staff and the kitchen staff, between the hotel and the restaurant? How is the restaurant related (or not related) to the spirit of the hotel? How do you see what you\u2019ve brought to the Plaza Ath\u00e9n\u00e9e over the years? How has your restaurant evolved from the beginning to today?<\/strong><\/p>\n<p style=\"text-align: justify;\">They\u2019re very closely related professions. Just think of the bygone profession of the innkeeper: he maintained the bedroom and the kitchen. Anyway, I consider myself an innkeeper of sorts, since I devote myself to three establishments that offer both rooms and a table. At the Plaza Ath\u00e9n\u00e9e, I have an interlocutor whom I have known and worked with for a very long time: Fran\u00e7ois Delahaye. We often have very lively discussions because we each possess our own convictions\u2014him with his career as a hotelkeeper, me with my profession as a chef. But at heart, we are, he as much as I, driven by the same manic desire to offer our clients an exceptional experience in our establishment, and so, we always manage to arrive at some kind of agreement.<\/p>\n<p style=\"text-align: justify;\">I\u2019m convinced that every space possesses some kind spirit and that it\u2019s this spirit that dictates everything\u2014the hotel as much as the restaurant. There cannot, therefore, exist any part of the establishment that is completely disconnected from the rest. This is true for the hotel and the restaurant, but it\u2019s also true for the bar, the lobby, and the rest of the ensemble.<\/p>\n<p style=\"text-align: justify;\">Then, of course, these places have to breathe life. On one hand, for technical reasons\u2014we have to grow, develop, and keep up with the latest trends. But there are also technical reasons: we have a regular clientele that, at the same time, is attracted to novelty. So, if we don\u2019t evolve, if we don\u2019t bring anything new, we only devolve. The Plaza Ath\u00e9n\u00e9e understands this, and this is why the building has undergone important developments that allow us today to offer our clients a new experience, both through hotel and restaurant offerings.<\/p>\n<h2 style=\"text-align: justify;\"><strong>A few examples of Alain Ducasse\u2019s restaurants in prestigious hotels around the world:<\/strong><\/h2>\n<figure id=\"attachment_3885\" aria-describedby=\"caption-attachment-3885\" style=\"width: 512px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-3885 size-large\" title=\"Alain Ducasse restaurant \" src=\"https:\/\/www.luxury-hotel-expert.com\/wp-content\/uploads\/2014\/11\/Capture-d\u2019\u00e9cran-2014-11-07-\u00e0-10.49.33-512x219.jpg\" alt=\"Alain ducasse Laurent Delporte\" width=\"512\" height=\"219\" \/><figcaption id=\"caption-attachment-3885\" class=\"wp-caption-text\">Alain Ducasse\u2019s restaurant at the Hotel Le Meurice in Paris<\/figcaption><\/figure>\n<figure id=\"attachment_3889\" aria-describedby=\"caption-attachment-3889\" style=\"width: 512px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-3889 size-large\" title=\"Le meurice - Alain Ducasse\" src=\"https:\/\/www.luxury-hotel-expert.com\/wp-content\/uploads\/2014\/11\/Capture-d\u2019\u00e9cran-2014-11-07-\u00e0-10.51.54-512x229.jpg\" alt=\"Alain Ducasse Le Meurice Laurent Delporte\" width=\"512\" height=\"229\" \/><figcaption id=\"caption-attachment-3889\" class=\"wp-caption-text\">Le Louis XV-Alain Ducasse, at the Hotel de Paris in Monaco<\/figcaption><\/figure>\n<figure id=\"attachment_3892\" aria-describedby=\"caption-attachment-3892\" style=\"width: 512px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-3892 size-large\" title=\"Dorchester Alain Ducasse\" src=\"https:\/\/www.luxury-hotel-expert.com\/wp-content\/uploads\/2014\/11\/Capture-d\u2019\u00e9cran-2014-11-07-\u00e0-10.55.14-512x221.jpg\" alt=\"Ducasse Delporte Dorchester\" width=\"512\" height=\"221\" \/><figcaption id=\"caption-attachment-3892\" class=\"wp-caption-text\">The Alain Ducasse Restaurant at the Dorchester in London<\/figcaption><\/figure>\n<p><span style=\"text-decoration: underline;\">\u00a0Discover other elements from this interview:<\/span><\/p>\n<p><a href=\"https:\/\/www.luxury-hotel-expert.com\/alain-ducasse-plaza-athenee-2\/\"><strong>An Encounter with Alain Ducasse at the Plaza Ath\u00e9n\u00e9e: His Take on the French Art of Welcoming<\/strong><\/a><\/p>\n<p><a href=\"https:\/\/www.luxury-hotel-expert.com\/art-table-alain-ducasse\/\"><strong>An Encounter with Alain Ducasse au Plaza Ath\u00e9n\u00e9e: The Art of the Table<\/strong><\/a><\/p>\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>Alain Ducasse I interviewed Alain Ducasse, when he was the chef of the restaurant Plaza Ath\u00e9n\u00e9e who oversees the cuisine of this Palace and balances it around these three themes: Restaurant offerings in luxury hotels The French art of welcoming The art of the table: tableware I invite you to read about his responses and [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_uag_custom_page_level_css":"","footnotes":""},"categories":[141],"tags":[],"class_list":["post-25421","post","type-post","status-publish","format-standard","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>Alain Ducasse : &quot;My Hotel Restaurants&quot; - 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