Contemporary French menu complemented by a private wine cellar at two-Michelin star Alain Ducasse
Traditional French gastronomy gets a modern update, with a menu that includes the likes of crab broth with hibiscus infusion and Rossini-style French beef
With two Michelin stars after just over a year of opening, Alain Ducasse pays homage to traditional French fare, giving it contemporary flair. The ambience is plush, with a magnificent crystal chandelier resembling a waterfall, and a walk-in glass cupboard displaying Ducasse’s own vintage tableware, and other items.
Mediterranean gamberoni, delicate gelée and gold caviar.
The private cellar room allows guests to choose from 1,200 labels and design a menu around their choices. Recent à la carte items have included delicate crab broth with hibiscus infusion, Rossini-style French beef, red mullet on scales with celeriac in hay and civet sauce, and for dessert confit Granny Smith apple and lime sorbet. Tasting menus are available.
