A composed plate showcasing whatever vegetables are in season from the Versailles gardens, treated with respect and minimal intervention. This course exemplifies Ducasse's philosophy—vegetables are worthy of a full course, not just an accompaniment. The selection changes seasonally, and each vegetable is cooked to preserve its character.
Tips from diners
Don't skip this course—it's not a filler but a showcase of Ducasse's vegetable philosophy.
A light preparation of sole cooked in parchment with zucchini and tender crayfish, allowing the fish to steam in its own juices while absorbing the sweetness of the vegetables. The parchment cooking method preserves delicate textures and flavors. This dish exemplifies Ducasse's 'naturalness cuisine' philosophy—simple ingredients, respectful technique, and no unnecessary sauces.
Tips from diners
This is an ideal choice for those seeking refined but lighter dining—vegetables are not a side but a main component.
Premium gamberoni from San Remo, lightly dusted with sesame seeds and accompanied by fresh beans and peas. The simplicity allows the prawns' natural sweetness to shine. The vegetables add textural variety and the sesame provides subtle nutty flavor. This dish showcases Ducasse's sourcing of the finest European ingredients while respecting their preparation.
Tips from diners
The San Remo gamberoni are among the finest prawns available—this is the place to taste their quality.
Precisely cooked sea bass that retains a delicate, barely done center, paired with earthiness of Jerusalem artichokes and the distinctive flavor of black truffle. The combination is sophisticated—the light fish, the earthy root vegetable, and the umami-rich truffle create complexity. This is contemporary French cooking where vegetables elevate rather than support the main component.
Tips from diners
This dish is at its best during truffle season (November-March)—availability and quality peak during these months.
Premium Brittany lobster paired with smoked cabbage (adding depth) and roasted mini brussels sprouts (adding sweetness and earthiness). Candied clementine rounds out the composition with subtle citrus notes. The delicate lobster meat is the star, while the vegetables create a sophisticated supporting cast. This is Ducasse's interpretation of surf-and-turf refined.
Tips from diners
Brittany lobster is considered among the finest—Ducasse sources premium specimens. This is the preparation to experience their quality.
Located in the five-star Plaza Athénée Hotel in the 8th arrondissement's Golden Triangle, Alain Ducasse's signature restaurant has undergone a philosophy shift toward vegetables as the main attraction. Known as 'naturalness cuisine,' the menu emphasizes a fish, vegetables and cereals trilogy, creating a healthier approach while maintaining Ducasse's reputation for refined technique and luxury ingredients.
Plaza Athénée is one of Paris's most iconic luxury hotels. The dining room offers elegance and refinement in a prestigious setting.
Dinner jackets are required for male guests and must be worn throughout the meal. Dress appropriately for this formal establishment.
Ducasse's shift toward 'naturalness cuisine' means lighter, vegetable-focused preparations. If you prefer traditional French richness, other three-star options may suit you better.
Spring through early summer offers the widest vegetable variety at Versailles gardens. Time your visit for maximum ingredient diversity.
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