{"id":25563,"date":"2016-04-13T17:15:52","date_gmt":"2016-04-13T16:15:52","guid":{"rendered":"https:\/\/www.luxury-hotel-expert.com\/?p=25563"},"modified":"2026-05-05T09:16:35","modified_gmt":"2026-05-05T09:16:35","slug":"art-table-alain-ducasse","status":"publish","type":"post","link":"https:\/\/delporte-hospitality.com\/en\/art-table-alain-ducasse\/","title":{"rendered":"French Art of Welcoming: Alain Ducasse, Hospitality Strategy and Guest Experience at Plaza Ath\u00e9n\u00e9e"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">This interview with\u00a0Alain Ducasse\u00a0was conducted around 2015, at a time when the transformation of the French art of welcoming was already underway within luxury hospitality. Revisiting this exchange today offers a particularly insightful perspective. It reflects a vision that has not only endured but continues to influence how hotels and restaurants approach guest experience, design, and service culture.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">At the time, Alain Ducasse had just reimagined his restaurant at the Plaza Ath\u00e9n\u00e9e, introducing a bold reinterpretation of fine dining rooted in what he defined as \u201cnaturality.\u201d Beyond cuisine, this transformation embodied a broader shift in hospitality strategy: moving away from rigid formalism toward a more sincere, human, and experience-driven approach.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">This philosophy resonates strongly with today\u2019s key challenges in luxury hospitality: how to design experiences that are both meaningful and differentiated, how to align tableware, space, and service with a coherent narrative, and how to create emotional connections that go beyond traditional standards. These are not only questions of gastronomy but also of hotel conception, interior design, and operational strategy.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Within DELPORTE HOSPITALITY MAG, the editorial approach has always been to produce timeless content. Interviews such as this one are intentionally preserved and revisited because they continue to provide strategic insight years later. They reflect a deeper understanding of hospitality one that transcends trends and focuses on what truly creates value: attention, coherence, and the human dimension of service.<\/p>\n\n\n<h2>How do you envision the French art of\u00a0welcoming? In what ways have you\u00a0revisited it? What are the keys to\u00a0success today in guaranteeing that the\u00a0client enjoys an exclusive experience?<\/h2>\n<p>The French art of welcoming has been shaped by a very long tradition. This is an\u00a0advantage, but, over time, it has also become a problem. The codes by which the\u00a0art of the table operates have begun to be perceived as very formal and\u00a0restrictive. Newer clients found them excessive and intimidating. We ended up\u00a0losing sight of what actually constitutes the essence of the art of welcoming:\u00a0being sincerely attentive to guests and allowing them to penetrate the bubble of\u00a0perfection and generosity.<\/p>\n<p>When we re-opened my restaurant at the Plaza Ath\u00e9n\u00e9e, I figured that I would\u00a0have to restore this authenticity of attention and reinvent the rituals of welcoming.\u00a0This is the meaning behind the drink that\u2019s offered to clients as soon as they take\u00a0their place: beetroot water infused with hibiscus. This drink is accompanied by a\u00a0tuile of grains and several fine slices of rice-bread, along with some lightly salted\u00a0butter. The message is clear: we are truly going to take care of you. This is in\u00a0some ways a return to the core value: at its heart, the art of welcoming consists\u00a0of exhibiting the pleasure that we take in receiving guests.<\/p>\n<h1>\u00a0<\/h1>\n<h1>Alain Ducasse and His Art of the Table<\/h1>\n<p style=\"text-align: justify;\">How have you arrived at reinterpreting tableware in your new restaurant?\u00a0How have you moved past pre-existing codes? And could you also give us\u00a0a few words about the cabinet of curiosities and the glassware you\u2019ve set\u00a0on your table?<\/p>\n<p style=\"text-align: justify;\">Tableware, or the art of the table, corresponds with the art of welcoming, and the\u00a0two are obviously inspired by the cuisine that is served at the Plaza Ath\u00e9n\u00e9e.\u00a0That\u2019s where it all starts: my conception of a cuisine of \u2018naturality.\u2019 It\u2019s a cuisine\u00a0that expresses, somewhat radically, the following conviction: before the chef,\u00a0there was nature. It\u2019s nature that dictates the menus, and the talent of the chef\u00a0consists in a form of self-effacement in order to exalt the true taste of what nature\u00a0intended to give us. The tableware thus reflects this philosophy. For example, the\u00a0tables are constructed from an absolutely superb oak. I thus decided not to hide\u00a0this splendor of nature under tablecloths. This move breaks the traditional codes\u00a0of haute-cuisine restaurants, but it conveys a very strong meaning.<\/p>\n<p style=\"text-align: justify;\">The cabinet of curiosities serves in homage to artisans who have dedicated their\u00a0expertise to the service of the art of fine dining. We have a few pieces on loan\u00a0from the Christofle Museum and several crystal pieces by Saint-Louis\u2014these\u00a0represent two of the most prestigious French artisan houses. And I\u2019ve also added\u00a0a few copper pieces from my personal collection. But I didn\u2019t want the cabinet to\u00a0serve a strictly decorative function: it renders a service that is put to efficient use\u00a0by the service staff. It thus completely enters as part of the dining experience.<\/p>\n<p style=\"text-align: justify;\">As for the glassware, they\u2019ve been designed by Pierre Tachon and produced by\u00a0MD Crystal. These are mouth-blown glasses with hollow, tapering stems, such\u00a0that the wine takes on the form of a diamond. I wanted the champagne glasses\u00a0to be of the same model to underscore that champagne is, at the end of the day,\u00a0a wine at heart.<\/p>\n<p style=\"text-align: justify;\">The water glasses from the Austrian house Lobmeyr are also remarkable pieces.\u00a0Mouth-blown, these are objects of arachnid finesse, light as a bubble, such as\u00a0only an artisan\u2014an artist, shall we say\u2014would be capable of executing.<\/p>\n<p style=\"text-align: justify;\">Several of the pieces\u2014such as the glasses, carafes, cups, etc.\u2014from Lalique\u00a0and other artisans were personally sourced by Alain Ducasse, who is said to be\u00a0an indefatigable treasure hunter. This is the case, for instance, for a full service\u00a0set that he\u2019s procured from Baccarat: the Harcourt model, the iconic collection\u00a0first created in 1841.<\/p>\n<figure id=\"attachment_3500\" aria-describedby=\"caption-attachment-3500\" style=\"width: 512px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-3500 size-large\" src=\"https:\/\/www.luxury-hotel-expert.com\/wp-content\/uploads\/2014\/10\/laurent_delporte_ducasse_restaurant-512x380.jpg\" alt=\"laurent_delporte_ducasse_restaurant\" width=\"512\" height=\"380\" \/><figcaption id=\"caption-attachment-3500\" class=\"wp-caption-text\">The dining room of the Alain Ducasse Restaurant<\/figcaption><\/figure>\n<p data-start=\"6875\" data-end=\"7241\">Revisiting this 2015 interview highlights a fundamental truth in luxury hospitality: beyond trends, technologies, and evolving customer expectations, the essence of hospitality remains deeply human. Alain Ducasse\u2019s vision centered on sincerity, coherence, and respect for nature illustrates how the French art of welcoming can evolve without losing its identity.<\/p>\n<p data-start=\"7243\" data-end=\"7640\">From a strategic perspective, this approach goes far beyond gastronomy. It informs the broader conception of hotels and restaurants, where every element design, tableware, service rituals, and team culture must contribute to a unified guest experience. In today\u2019s highly competitive environment, where differentiation is key, such coherence becomes a decisive factor in creating lasting value.<\/p>\n<p data-start=\"7642\" data-end=\"8027\">For hotel owners, architects, and operators, this interview serves as a reminder that true innovation does not lie in breaking away from tradition, but in reinterpreting it with meaning. This is precisely where hospitality becomes strategic: when it aligns human attention, design intent, and operational excellence to deliver an experience that guests will not find anywhere else.<\/p>\n<p data-start=\"8029\" data-end=\"8285\" data-is-last-node=\"\" data-is-only-node=\"\">This is also the editorial ambition of DELPORTE HOSPITALITY MAG: to share timeless insights that continue to inspire professionals years after their publication, and to contribute to a deeper understanding of what truly defines exceptional hospitality.<\/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>","protected":false},"excerpt":{"rendered":"<p>This interview with\u00a0Alain Ducasse\u00a0was conducted around 2015, at a time when the transformation of the French art of welcoming was already underway within luxury hospitality. Revisiting this exchange today offers a particularly insightful perspective. It reflects a vision that has not only endured but continues to influence how hotels and restaurants approach guest experience, design, [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":3497,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_uag_custom_page_level_css":"","footnotes":""},"categories":[141],"tags":[],"class_list":["post-25563","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 v27.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>French Art of Welcoming: Alain Ducasse, Hospitality Strategy and Guest Experience at Plaza Ath\u00e9n\u00e9e - DELPORTE Hospitality French Art of Welcoming in Luxury Hospitality: Alain Ducasse\u2019s Vision of Guest Experience and Table Design<\/title>\n<meta name=\"description\" content=\"Discover how Alain Ducasse redefines the French art of welcoming through guest experience, table design and hospitality strategy at the Plaza Ath\u00e9n\u00e9e. 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