If you have to pick only one restaurant to dine in during Maison et Objet in Paris, Alain Ducasse au Plaza Athenee must be your choice. Alain Ducasse’s most ambitious project to date, this three-Michelin-starred restaurant takes an architectural approach to fine dining.
Behind this fascinating façade lies an exclusive luxury dining room serving the best that French cuisine has to offer.
The fine dining experience begins at the entrance of the room, this area set off by three polished stainless steel bells – evoking those traditionally covering plates – creating a smooth transition, a gentle manner of giving time to the visitor to enter the restaurant’s world.
The stunning exclusive design of the luxury dining room is by Jouin Manku. Associated with the largest high-end projects, such as the Dorchester, Van Cleef & Arpels, the Montparnasse train station (with AREP), Patrick Jouin and Sanjit Manku develop a creative dialectic dedicated to the optimization of space and architectural design projects.
The dining room design is illuminated by a monumental chandelier of delicate crystals suspended on invisible strings. The chandelier is garnished with Swarovski crystal.
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Finely molded dove-colored walls in the traditional style are complemented by a modern interior design with the table settings and furniture having a splash of orange.
Solid oak modern dining tables beckon the hand to caress them. If the hand does continue its path and slips under the table top, it will come into contact with leather. Everything has been engineered for the guests’ delight.
To the left of the room, an amazing structure, an erected boat-hull form delimits a singular space in the restaurant. Of extremely elegant and sleek contemporary lines, it adds verticality to the volume of the room, thus connecting the floor to the ceiling. The interior of the hull is carved staff, whereas the exterior is in wood.
An exclusive menu is provided for the Table Cabane, located in a monumental structure in the shape of a hull. Here, the tone is resolutely Bordeaux, the emblem of French wine expertise.
Alain Ducasse designed his cuisine at the Plaza Athenee around the fish-vegetables-cereal trilogy. A trilogy of produce which has a specific meaning: a diet more in tune with nature and better for your health. Although fundamentally French, the restaurant also draws on shojin cuisine – a spiritual Japanese approach to cooking vegetables that originated in China.