Restaurant Alain Ducasse au Plaza Athénée, 8th Arr.
Tel: 33 1 53 67 65 00
Concierge.com's insider take:
Under the aegis of globe-trotting überchef Alain Ducasse, this elegant ivory-colored dining room in the Plaza Athénée does an appealing, contemporary take on French haute cuisine. Ducasse spends most of his time on airplanes these days, and has collected more Michelin stars than any chef in history, so it's young Christophe Moret, formerly of Ducasse's bistro chain, Spoon, who's actually in the kitchen. And that's not a bad thing. Moret is a talented cook, with a style imbued by Ducasse's love of produce and belief that no dish should contain more than four main ingredients. Begin with house classics such as langoustines topped with caviar, or coconut curry scallops, and then sample the spectacular pigeon fillets in a shallot-mustard sauce. The stunning desserts include a vanilla syrup-poached pear with ice cream and streusel. A recent redecoration has enlivened the room by making a big deconstructed crystal chandelier the visual centerpiece of this cosseted little world. The remarkable cellar has about 35,000 bottles, including rare Cheval Blanc, Latour, and Margaux.
Open Mondays through Wednesdays 7:45 to 10:15 pm, Thursdays and Fridays 12:45 to 2:15 pm and 7:45 to 10:15 pm.