Globally acclaimed chef Alain Ducasse has been invited to join Le Meurice, the first palace hotel in Paris, to take over the management of its kitchens.
He will bring to this landmark his innovative vision, ethos and distinctive take on contemporary French haute cuisine.
From September, Ducasse will start working in all of the hotel’s kitchens, including three Michelin-starred Restaurant Le Meurice and the famed Restaurant le Dalí.
The chef has over 25 years of experience and has designed the menus of many prestigious establishments worldwide, from Monaco to New York, Tokyo and Doha.
At Le Meurice, he will offer impeccably prepared cuisine that continues to reflect his own philosophy of seeking both simplicity and generosity.
His impact at Dorchester Collection, with three-star restaurants at Hôtel Plaza Athénée, in London, is a key factor in his arrival at Le Meurice.
Ducasse’s world-renowned expertise is backed by his excellence in sharing knowledge: as a trainer and mentor, he is now looking forward to taking up the challenge of a new three-star restaurant.
He commented: “I am honored that Franka Holtmann, General Manager of Le Meurice, with the support of François Delahaye, Chief Operating Officer of Dorchester Collection, has asked me to come and join Le Meurice.
“French cuisine has a major place, a role and an impact in the world today. I am pleased to contribute to its success in the two finest locations in Paris: Hôtel Plaza Athénée and Le Meurice.”
Ducasse continued: “In light of the closure of Hôtel Plaza Athénée and its upcoming restorations, I have the marvellous opportunity to continue offering contemporary French cuisine at Le Meurice.
“My philosophy still remains the same: a cuisine that concentrates on the essential with taste at its forefront.”
Christopher Cowdray, Chief Executive Officer of Dorchester Collection, commented: “Dorchester Collection seeks to align itself with the very finest and most prestigious global partners. Given the long-standing success of Alain Ducasse at two of our hotels, selecting him to oversee the culinary operations of Le Meurice was a natural choice to ensure its gastronomic reputation not only in Paris but the world.”