The spectacular Restaurant Le Meurice, reworked by Philippe Starck, inspired by the Salon de la Paix at the Palace of Versailles, boasts shimmering crystal chandeliers, bucolic wall frescoes, iconic Eero Saarinen Tulip chairs, designer stools for the Birkin, decorative screens and a sculpture capturing the suspended movement of water. Inspire du Salon de la Paix du chteau de Versailles, la salle du restaurant impose son raffinement classique : miroirs anciens, lustres en cristal, bronzes, marbres et fresques. France. Currently, the main attraction is pastry chef Cdric Grolet and his stunning desserts. Were proud to announce that Restaurant le Meurice Alain Ducasse has been recognised by sustainable restaurant label Ecotable, making us the first Parisian hotel to receive this accolade. Start your day surrounded by grandeur #DCmoments #dinewithDC Discover Restaurant le Meurice Alain Ducasse at @LeMeurice: http://bit.ly/3UIdeTa Free of limitations, the team presents a whole new way of enjoying the Michelin-starred experience. If you need help creating an account please CLICK HERE to view our Frequently Asked Questions. Plus, it was so overcooked we actually had to bear down on our knives to saw through it. Le Meurice Paris, France View on a map 9 10 Telegraph expert rating Le Meurice, located on the doorstep of the Tuileries Gardens, has been welcoming distinguished guests for almost 200 years,. The French art of pastries, beautifully reinvented by Cdric Grolet. The flavours smoked, spicy, bitter, briny are always clear-cut and memorable. I mean, who doesnt know foie gras? dcouvrir . The room is so attractive, though, that the restaurant hosts principally those who are interested in constantly photographing themselves and their food. 3) Quality of the food is not even comparable between the two. A longtime Paris traveler shares her tips and tricks for navigating your museum adventurebeyond the Louvre. That will be plenty for the two of you. During our tea time service at Le Dal youll often find them tip-toeing around, quietly offering you a warm Madeleine or Kugelhopf just out the oven. I bet he was secretly wishing I will just leave as soon as possible. What a disaster the night was! You will do much better getting a reservation at Jules Verne in the Eiffel Tower. Le Chocolat Alain Ducasse, CDG Airport Corner Terminal Liaison B-D. France. Very appalling customer service and not worthy of a manager in a high-end restaurant. At Le Meurice, Paris, five exceptional chefs, five dishes, orchestrated by Alain Ducasse - the perfect way to celebrate French gastronomy "Alain Ducasse has an idea every minute," says an admiring Gilles Pudlowski, author and CEO of Guide Pudlowski - a worthy member of the French restaurant industry elite. was life-changing: I may never order another souffl for the rest of my life. At just 16, the young chef entered the restaurant world in his native region, before training with chefs such as Michel Gurard, Gaston Lentre, Alain Chapel and Roger Verg. We cannot find one. Not heavy food, but every single dish was spot on taste wise and quite satisfying. This makes him the current living chef with the most Michelin stars in the world. it is absolutely drop dead gorgeous in the dining room. If not, how long will it be available and at what price? They restaurant had a champagne cart (similar to their cheese and bread cart) that rolled up to your table as soon as you sat down (before menu or wine/champagne menu was provided) and are asked if you would like a glass of Champagne. LOL I threw it away. We ofcourse said yes, thinking it was part of our meal. And dessert? Enjoy a heads-up on our Dorchester Collection news and exclusive offers, Meurice SPA Socit de droit Italien au Capital de 24 800 000 Euros 228 rue de Rivoli, Paris 75001 [emailprotected] R.C.S. I decided to give this Paris restaurant a try, huge mistake. This is the 2nd of 4 Michelin starred restaurants I booked for my Moms birthday/Mothers Day gift. Please can anyone tell me the average price for a bottle of wine here. Exclusively at Restaurant le Meurice Alain Ducasse, award-winning pastry chef Cdric Grolet breaks all the rules with innovative plated desserts, centred around his three key principles: one flavour in multiple textures, one surprise element, and of course stunning presentation. We were surprised to see a $120(+$150 after tip) charge for two champagne drinks on our bill of $1000 I told one of the waiters it was too salty and he simply shrugged his shoulders. Value 4.7. Next, that same arrogant manager came to ask me if I am sure I did not want to continue and I said yes, because I disliked your food, everything is so salty. The food was incredible and the atmosphere made me feel asif I were dining with Napoleon III! The asparagus is very fresh indeed but I questioned how much cooking skills is required to cook fresh asparagus since the natural taste is fresh. star status. Next, horror show #2, I was served the veal with olive from Nice and one bite into the meat, I almost threw up in disgust. When I went to restroom, no one guided me and I need to find the restroom by myself and asked a doorman for directions. Under the seamless conduction of Olivier Bikao, the service is both relaxed and anticipatory. Would visit this restaurant again next time were in Paris.More, Simply outstanding. I bet he was secretly wishing I will just leave as soon as possible. Further, we found the service lackluster. The bill 1000 euros for 2. Our Paris destination expert answers your most pressing travel questions. Next I proposed he switched me to a table along the side so that I have more privacy and that was refused too. The explanation came later when the young new chef came in the dining room, he has been working there for 5 years but only been The Chef for 1 year. So I checked trip advisor see whats going on with this restaurant. Thank you. An innovative restaurant, well worth a detour! So be aware if you decide to go, you will be surrounded by an absolute circus of amateur photographers who seem to care little about the experience of a restaurant beyond the ability to take 100 shots of every dish placed in front of them. Get quick answers from Restaurant Le Meurice Alain Ducasse staff and past visitors. As soon as the wine was finished they grabbed the bottle and whisked it away without asking us if we wanted another. Now for the food The story now changed that the table at the window were all reserved for minimum two diners. I honestly can not recommend this restaurant despite the beautiful atmosphere. I start to wonder if the restaurant was doing this on purpose to me. The story now changed that the table at the window were all reserved for minimum two diners. restaurant. restaurant. The team consists of Amaury Bouhours as the Executive Chef and Cdric Grolet as the Pastry Chef. A unique place with a singular and elegant spirit, as well as a cosy and welcoming hideaway. Not only was the meat tough and has little to no texture, the veal was again seasoned with overdose of salt. like a well-oiled machinery. In fact, for everyone, just avoid this restaurant like the plague and save your money. Metro: Tuileries. Enter a theatre of surprise through a private entrance and learn the secrets of the Michelin-starred kitchen from this exclusive table. Le Meurice Alain Ducasse. 2. In the humble opinion, the Michelin guide is spot on with its 2 star rating. How is Restaurant Le Meurice Alain Ducasse rated? This two Michelin-starred restaurant resides in the iconic hotel Le Meurice , was inspired by Salon de la Paix at the Chteau de Versailles, making it a most regal place to enjoy a once-in-a-lifetime meal. Every single time they served the dish and introduced the ingredients, they acted liked they just finished their job and ran away to serve other tables in the next seconds. Dinner: Monday to Friday from 7pm to 9:30pm. Then when asked to consider switching table, he simply said Sorry I cant and walked away. Unbelievable. From simple ingredients, unforgettable moments are made. For nearly 400 years, the city is known to be the cradle of Japanese porcelain. There was no joy or excitement in their delivery. - the man who helped to take my order did not explain the dishes at all. Headed by Alain Ducasse with executive chef Amaury Bouhours, Restaurant le Meurice Alain Ducasse has become the epicurean address in Paris. France. Ducasse doesn't change the menu often. You can leave it up to your imagination discover . Every mouthful was a joy. My husband had to get up from the table to pour water for us. This shows how badly the serving staff at this restaurant has been trained. The bill 1000 euros for 2. Full review is in my YouTube channel later: Keno Good Vibes Only. I cleaned up my table several times. Alain Ducasse expresses himself with conviction: before cooking, there is nature. He chooses simple, authentic ingredients and uses each and every part, from stalk to seed. Maybe it was a bad night,but the food was just average. Plus, it was so overcooked we actually had to bear down on our knives to saw through it. Instead, it was replaced with seared chicken with fresh asparagus. For solo diners, we can only provide this smaller table. if your restaurant does not have capacity to take care solo guest, please rejected my reservation on the first place which make both of us comfortable. The service was the worst. Congratulations and thank you for the great memories. Vaut le dtour ! Find on the map and call to book a table. Every course came quickly and they did not clean the table off . A truly mediocre, disappointing experience. Through the two Michelin-starred Restaurant le Meurice Alain Ducasse, with its exclusive Chef's Table, Le Dali, which honors the famed painter and hotel guest, the very British Bar 228 and the private function rooms, the hotel proudly heralds a love of gastronomy. Whatever you need and whenever you need it, simply ask. To do this, the service needs to be uplifted with more theatre but more intimacy and some of the dishes will need to be further refined. Service is performed in the spirit of hospitality and friendliness, so essential in creating a successful moment. Yes, there were tensions in the kitchens while we were cooking but were used to that with five chefs and their Master in one space thats a lot of egos! they admit. Are you sure you want to delete this answer? We also received take home gifts on ourway out. RESTAURANT LE MEURICE ALAIN DUCASSE** RESTAURANT OMAR DHIAB* SUR MESURE PAR THIERRY MARX** 2 place de la concorde 6 rue Bailleul 43 rue Etienne Marcel 9 rue Vauvilliers 93 rue de Rivoli 228 rue de Rivoli 16 avenue de l'Opra 110 galerie de Valois 228 rue de Rivoli 23 rue Hrold The waiters seemed a little frightened, almost as though someone was watching and waiting for them to make a mistake for which they would later be punished. Synonymous with breaking Michelin stars records, Alain Ducasse currently holds 17 Michelin stars. "No," I replied. I stayed Paris for a week and tried four Michelin stars(including 1 star and 3 stars). By closing this message, you consent to our cookies on this device in accordance with our. Each dish expresses the truth of the product around which it is built. Dirig par Alain Ducasse et son chef excutif Amaury Bouhours, le Restaurant le Meurice Alain Ducasse est devenu l'adresse des picuriens Paris. In conclusion, an utter and absolute horror show from start to finish, a culinary catastrophe with dish after dish of overtly salty, revolting food paired with some of the worst service I have ever experienced in any restaurants, and this restaurant has in my opinion, without a single redeeming quality to it. Carr VIP.- L'anniversaire de Jean Dujardin, le Tout-Paris au Prix du Meurice, l'inauguration d'un navire avec Sophia Loren et Bob Sinclar, Joey Starr au 7e Ciel. Yes, you can make a reservation by picking a date, time, and party size. The spectacular Restaurant Le Meurice, reworked by Philippe Starck, inspired by the Salon de la Paix at the Palace of Versailles, boasts shimmering crystal chandeliers, bucolic wall frescoes, iconic Eero Saarinen Tulip chairs, designer stools for the Birkin, decorative screens and a sculpture capturing the suspended movement of water. Chef Bouhours, Julie and the rest of the team made all of us including our daughters (11 and 14) feel specially welcomed and provided us with an experience and memories that we will cherish for a life time. Le Chocolat Alain Ducasse, Corner Gare du Nord. It is my daughter's 16th birthday and she loves the way your restaurant looks. The meal started and I was presented with the restaurants first horror show, the fancifully named Warm young partridge and foie gras pate. restaurante MICHELIN de la 2023 Gua MICHELIN Francia. Next, the blue lobster with radish and prune, and it is really difficult to cook lobster wrongly. We have proud and generous pastry chefs. "Lgumes racines de nos marachers, poire, pica, jus de fanes", "Daurade de Noirmoutier peine cuite, betterave, cynorrhodon, yaourt fum", "Saint-Jacques de Normandie au naturel, poireau, hareng, andouille de Gumen", "Petit pt chaud de pintade et foie gras, salade amre", Vegetarian Friendly, Vegan Options, Gluten Free Options, This review is the subjective opinion of a Tripadvisor member and not of Tripadvisor LLC. When it came to choosing a ptissier for the restaurant, it could only be Cdric Grolet. Intensive cookery courses at The Cordon Bleu, London, a wedding gift from a very astute ex-husband, gave her the base that would take her travelling (leaving the astute one behind) in search of rare food and wine experiences, such as the vineyards of Thailand, 'gator hunting in South Florida, learning to make eye-watering spicy food in Kerala;pasta making in a tiny Tuscany trattoria. We did the tasting menu and every dish was fabulous as were the amuse bouche. I gingerly cut the lobster and avoiding touching the sauce. On arrival, I was shown to my table which was dead center in the whole dining room, exactly what I did not want. Sy ajoute la vue sur le jardin des Tuileries qui se dessine travers les larges fentres. On the exceptional lunch and wine pairing menu: Marinated scallops, bergamot and delicate seaweed consomm from Jean-Philippe Blondet (Alain Ducaase at The Dorchester) with Condrieu La Berne 2017 Domaine Fury; Alain Ducasse Sak Junmai Domaine Nakamura the perfect match for oven-cooked carrots and turnips, soft abalone by Kei Kojima (Beige Tokyo); Delicate Mediterranean sea bass / fennel and citrus fruits from Menton by Dominique Lory (Le Louis XV-Alain Ducasse) with the excellent Bellet (white) Le Clos Clos Saint-Vincent. Right? When I asked the style they cooked for foie gras, he said its a very famous France dish. The associations are unexpected. I requested a table by the window and was bluntly told by the Manager on duty that those were reserved by guests that have booked earlier. But not the Alain Ducasse at Le Meurice and certainly not this arrogant Manager I was interacting with. I was asked seat backwards which is awkward. I have tried Alain Ducasse before at the Dorchester London and while the meal was average, it wasnt that bad, though it doesnt stand out much despite its acclaimed 3 Michelinstar status. Which could be explained by the fact the place seems to exist primarily as a backdrop for social media posts. In a reinterpretation of classic haute cuisine, dedicated to great subtlety and technical skill, exceptional ingredients remain true to their authentic flavours. The amuse bouche came, some kind of crackers and salty tidbits that have no distinctly taste, other than saltiness. Service 4.9. dcouvrir . The famous bar of a thousand stories. They did not, as probably the Chef refused to admit his dish was revoltingly salty. Chef Amaury Bouhours under Alain Ducasse's guidance. But to the food. When we brought it up to our waiter, he rudely said this is France. When the dessert is awful - Im not going to review the food. In conclusion, an utter and absolute horror show from start to finish, a culinary catastrophe with dish after dish of overtly salty, revolting food paired with some of the worst service I have ever experienced in any restaurants, and this restaurant has in my opinion, without a single redeeming quality to it. For solo diners, we can only provide this smaller table. Does Mr Alain Ducasse even come and taste the food cooked by his restaurants bearing his name? Le lieu impose son lgance Grand Sicle. Despite the fact the waiters were picking up course after course of unfinished plates from our table, it wasn't until the final course that one of them asked if I didn't like the dessert. Free of limitations, the team presents a whole new way of enjoying the Michelin-starred experience. Restaurant le Meurice Alain Ducasse accepts credit cards. Tripadvisor performs checks on reviews as part of our industry-leading trust & safety standards. Le service uvre dans un esprit dhospitalit et de convivialit si essentiel pour un moment russi. The executive pastry chef of the iconic Le Meurice Hotel and its two-MICHELIN-starred restaurant Le Meurice Alain Ducasse in Paris is one of the hottest names in the French pastry world at the moment. Enter a theatre of surprises through a private entrance and learn the secrets of the Michelin-starred kitchen from this most exclusive and beautiful table. Alain Ducasse is at the helm of what is one of France's truly great restaurants. What I will definitely do is to make sure the management of the Le Meurice hotel and restaurant hears about this. The elegance of the table comes forth through the intrinsic beauty of each piece and its often unique character. Alain Ducasse at Morpheus. Le Chocolat Alain Ducasse, Corner Galeries Lafayette Champs-lyses. Being slightly innovative, not everything worked but overall, the food was balanced, well structured and the contrasting flavours were great. So, you're thinking of heading to Ducasse? Obviously if a diner is so fed up with the food that he chooses not to continue the remaining courses, how good can it be? I have never had a fine dining meal experience as appalling as this. Sophisticated techniques transform simple ingredients through the touch of talented Amaury Bouhours. And at 300 euros per person you are better off at Prete a Manger - they say thank you after you pay At the heart of the restaurant is our dedication to celebrating the essential nature of every ingredient. All the waiter could tell us was "this is the caviar Ducasse considers the finest in the world." The setting and ambiance is also a treat, as was the opportunity to meet the chef, Yannick Alleno, who did a lot of special stuff, especially with some more esoteric ingredients in his dishes. Our in-room dining menu features a selection of our chefs signature dishes to enjoy for breakfast, lunch, dinner and every moment in between. Dancing was sadly not an option despite the excellent jazz combo but we had the whole chef brigade banging away on cooking pots to mark midnight ! +33 (0)1 44 58 10 44. Here, chef des cuisines Amaury Bouhours guides you through his menu suggestions in an intimate atmosphere, while the kitchen performs its ballet in front of you. If she were a dish she'd be Alain Passard's Millefeuille Caprice d'Enfant, as a painting: Manets Dejeuner sur lherbe ! We rank these hotels, restaurants, and attractions by balancing reviews from our members with how close they are to this location. The explanation came later when the young new chef came in the dining room, he has been working there for 5 years but only been The Chef for 1 year.More, the Hotel Meurice has been a lifelong favorite for me in Paris. Then when asked to consider switching table, he simply said Sorry I cant and walked away. On arrival, I was shown to my table which was dead center in the whole dining room, exactly what I did not want. And yet, there is indeed technique, a cleverly orchestrated complexity. - even this restaurant is under the name of Alain Ducasse, the whole dinner preparation seems irrelevant with him until his chocolate coming up. Can a gluten free person get a good meal at this restaurant? Just 60 EUR per year. : Paris B 345 034 904 TVA intracommunautaire : FR 70 345 034 904. Photo: Margaret Kemp. Photo: Margaret Kemp. Tlphone : +33 1 58 00 21 19 E-mail : restaurant.lmp@dorchestercollection.com 228 rue de Rivoli, 75001 Paris. D'une crativit sans bornes, l'quipe propose une nouvelle faon de vivre l'exprience d'un toil Michelin. Under the impetus of Philippe Stark, the dining room begins a new life: pure lines, contemporary materials and objects, exceptional furniture pieces. "No," I replied. We were pleasantly surprised at how the flavors of each dish were very simple but complex. Alain Ducasse has an idea every minute, says an admiring Gilles Pudlowski, author and CEO of Guide Pudlowski a worthy member of the French restaurant industry elite. Spotlight on the pistachio by Executive pastry chef Cdric Grolet (50 Best Restaurants Pastry Chef of the Year 2018) whose, Dear Seena, Thank you for your comment. Is there somewhere we can see a menu for your breakfast. It is so salty that it managed to completely overpowered the flavor of the foie gras which in itself is already a flavorsome dish. "Like most of the food we were served tonight, it was disappointing." Ducasse brings his signature lightness of touch to dishes such as crispy goat cheese and sorrel amuse-bouche and blue lobster with black garlic and sea potatoes (a type of urchin). Free online booking on the MICHELIN Guide's official website. Considered by many to be one of the best chefs in the world, he's built a business empire over the years with 36 restaurants spanning across the globe. I told him I did not have the dessert and cheese and he grudgingly re-adjusted the bill. - Cereals, pastries and yoghurts ~10 euros I cleaned up my table several times. Le Meurice, 228 rue de Rivoli, 1st. Surprise charges on a customers bill are never a good thing. Never been so disappointed. The re-adjusted bill which included 3 tasting courses and a white wine and a bottle of water still comes up to 250 euros. Le cuisinier veille prserver jusqu' l'assiette la saveur authentique du produit. Experience the rarest journey back in time with a multitude . And so hardly surprising that . It really felt like the chef was trying so hard to be different that the taste was completely lost. When I came back, my napkin was not organized like other guests did discover . La ville connue pour tre le berceau depuis prs de 400 ans de la porcelaine japonaise. Make sure you are comfortable vastly overpaying for food that can only be described as average at best, that you enjoy spending three hours around patrons wearing sweatshirts (yes, you read correctly) whose only interest is leaving with some good photos, all the while being served by staff who seem so afraid and demoralized that they cannot answer basic questions or engage as human beings. Photo: Margaret Kemp, Lead photo credit : Franka Holtmann, GM Le Meurice, Gilles Pudlowski, Alain Ducasse & friend. 1. 90 points. He just replied OK and presented me the bill. All other items that were brought to us during our meal were included in the price why was this any different? The food was delicious and the presentation was very unique. And at 300 euros per person you are better off at Prete a Manger - they say thank you after you pay Grolet offers his versions of Frances most respected pastry classics such as the the Saint-Honor, the Paris-Brest, the eclair and the tartes, presented along with other irresistible temptations such as his original trompe loeil sculptured fruit creations. No one came to our table to discuss this matter, and when we had paid the (completely outrageous for the poor quality) tab, no one said goodnight or acknowledged us in any way. La table est une scne : dpouille du superflu. He had no response other than to leave with the un-eaten desert. Revisite par le designer culte Philippe Starck en 2016, la grandiose salle manger Grand Sicle mle ambiance Versailles et mobilier contemporain, dans une atmosphre dcontracte et dcomplexe, orchestre par le jeune Directeur de Salle, Olivier Bikao. Unfortunately the experience in Le Meurice in totally wasted my night. discover . Being slightly innovative, not everything worked but overall, the food was balanced, well structured and the contrasting flavours were great. One appetizer,. Merece la pena desviarse! And, no surprise, the resulting choice was mediocre. I honestly can not recommend this restaurant despite the beautiful atmosphere. That was of course completely and conveniently ignored as evident from the subsequent dishes.