A culinary extravaganza with Alain Ducasse and friends

The multi-Michelin-starred chef gathers maestros from his London, Tokyo and Monaco restaurants for a one-night-only feast at Le Meurice Paris

Alain Ducasse is bringing five of his star chefs together for the January 31 event at Le Meurice
Alain Ducasse is bringing five of his star chefs together for the January 31 event at Le Meurice

It promises to be a night to remember as multi-Michelin-starred Alain Ducasse gathers chefs from his eponymous London, Tokyo and Monaco restaurants in Paris on January 31 for a culinary extravaganza at Le Meurice, where diners will enjoy a five-course feast featuring signature dishes from each maestro.

Chef Jean-Philippe Blondet of The Dorchester, who will prepare sea scallops with bergamot in a seaweed consommé
Chef Jean-Philippe Blondet of The Dorchester, who will prepare sea scallops with bergamot in a seaweed consommé
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The all-star line-up includes Dominique Lory of Monaco’s Louis XV – Alain Ducasse, Jean-Philippe Blondet of The Dorchester and Kei Kojima of Beige Alain Ducasse in Tokyo, all of whom will work alongside Le Meurice chef Jocelyn Herland and pastry star Cédric Grolet to create an extraordinary culinary experience.

Le Meurice’s Jocelyn Herland will serve saddle of venison with peppered sauce
Le Meurice’s Jocelyn Herland will serve saddle of venison with peppered sauce
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The evening (priced at €580 per person, including wine pairings) will begin with a first course of marinated sea scallops with bergamot in a seaweed consommé prepared by Blondet, followed by carrots, turnips and abalone by Kojima, who creates simple vegetable- and seafood-centric dishes. Next up is Lory’s Mediterranean sea bass with hints of fennel and citrus fruits, which should refresh the palate before Herland serves his saddle of venison with peppered sauce. The dessert – a vision by Grolet, crowned World’s Best Pastry Chef in 2018 – promises to be “all about pistachio”, but the creation will remain under wraps until the big reveal on the night.

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