May 25, '09

Alain Ducasse at Plaza Athénée

Plaza Athénée

Alain Ducasse is French haute cuisine, French haute cuisine is Alain Ducasse. Well, maybe not, but without doubt, he is one of the famous French chef in the world and his name has become a synonym of the French gastronomy. It was my third time at Alain Ducasse’s Parisian location and like previous two times, the food was far away from “wow” level, but good enough to come back again and again.

The cooking at Alain Ducasse is without any risks. No surprise why – Alain Ducasse at Plaza Athénée is kind of high-end tourists spot and the restaurant assumes that ( Most of the tables were foreign that night (Japanese, Russians, maybe only one table speaking French)). The French waiter speaking fluently Russian, and small copies of Eiffel tower on each table… You get the picture…

Plaza Athénée
Ravioli of foie gras in mushroom broth for an amuse bouche (excellent)...
Ravioli of foie gras in mushroom broth for an amuse bouche (excellent)
green asparagus with "mimosa" condiment
Green asparagus with “mimosa” condiment (eggs sticks (I could swear there was also cheese in it, but maybe I was wrong)) with truffle vinagraitte (basic and boring)
lobster with spicy curry
Lobster with spicy curry ( very good)
Veal glazed in "florentine" style
Veal glazed in “florentine” style, slightly creamy morels (delicious)
baba au rhum
Very classics of Alain Ducasse – “baba au rhum” with chantilly cream

If you search for something innovative, stimulating and authentic, Alain Ducasse at Plaza Athénée is not really for you. Having said that the dinner at Alain Ducasse was pleasant and enjoyable, a nice reminder of French classic cuisine. 

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