A staple of the Ducasse repertoire, sourced from the finest fishing grounds. Cooked simply to highlight the delicate flesh, often accompanied by a light beurre blanc or modern sauce and carefully plated vegetables.
A signature treatment of this luxury ingredient, seared just enough to develop a crust while maintaining the creamy center. Current preparations often feature black or white truffle and delicate vegetable garnishes showcasing Ducasse's refined aesthetic.
Tips from diners
Ask if truffle is currently available and in which form—white truffle season (September-December) commands higher prices but offers unmatched aroma.
When available seasonally, this dish appears regularly on the menu. The lobster's natural sweetness is honored with minimal intervention—a classic French preparation executed with Ducasse's precision. Butter is often infused with herbs or citrus.
Tips from diners
Lobster availability varies with season. Call ahead if lobster is your must-have dish to ensure the kitchen has it that day.
The flagship menu showcasing the kitchen's full range. Includes appetizers, fish, meat, cheese course, and dessert. Each course reflects the season and available luxury ingredients. Prix fixe format ensures consistency and balance across the tasting experience.
Tips from diners
Wine pairings are offered at all price points. The restaurant has an excellent wine list—ask for recommendations that match your budget.
The pastry team executes intricate desserts often featuring dark chocolate, fresh fruit, and delicate elements. Recent menus have featured items like chocolate soufflé or fruit tarts with precision plating that continues the restaurant's visual refinement.
Located within the historic Le Meurice hotel facing the Tuileries gardens, Alain Ducasse's Paris flagship presents contemporary French cooking through short-titled dishes that let premium ingredients speak. Chef Amaury Bouhours leads the kitchen with precision and elegance.
Book at least 4-6 weeks in advance for dinner, longer for special dates. Lunch is more accessible with shorter notice.
The dining room is grand and somewhat formal—dress code is business formal at minimum. Smart jacket required, ties for men are common.
Weekday lunch is less formal than dinner and still offers the same quality kitchen—a good way to experience Ducasse at better availability.
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