Culinary Stops

Le Meurice Alain Ducasse - "We are going back into real seasonality"

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Le Meurice Alain Ducasse - "We are going back into real seasonality"

At Le Meurice Alain Ducasse in Paris, France the menu is an ode to new classic French cuisine. The menu doesn’t change very often, instead a confident array of dishes are brought to the table where seasonality and essence reign supreme.

The waiting staff at Le Meurice are well prepared, they have a deep knowledge and evident passion for the food they present. This is how a restaurant at the peak of its powers performs, the kitchen and front of house working in harmony with the guest at the centre of the dining experience.

Jocelyn Herland, Executive Chef of Le Meurice says: “Just some dishes from time to time. There is no big change. Before we had a winter, spring, summer and autumn menus. Now we make a change every two-three weeks. One appetizer, one main course... We are going back into real seasonality”.

The Seabass is paired with artichoke puree, raw artichoke compote and fried artichoke. The Seabass is slaughtered using the traditional method of Ikejime, which blocks the nervous system of the fish 'and drains the blood from the fish, delaying rigor mortis, meaning the meat is very tender.

Le Maurice serves exquisite cuisine in sumptuous surroundings that encapsulate an old world feel updated by design powerhouse Philippe Stark Inspired by the Salon de la Paix in the Chateau de Versaille.

“The vegetables are world class,” says chef Herland. “Each season we have 80 different vegetables. Why? Because it’s the root. That, I learned from Mister Ducasse. Alain Ducasse wants to make them important. It’s a lot of work and attention. Vegetables… it takes time, a lot of time and dedication.”

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