The chef carefully calculates every gesture, with an extreme attention to detail. Technique is matured to concentrate on flavours, disappearing to draw full attention to the ingredients. Tastes and scents can thus fully express their strength.
LE MEURICE ALAIN DUCASSE
In keeping with Alain Ducasse’s philosophy, Executive Chef Jocelyn Herland uses only the freshest and seasonal produce, strictly sourced for their quality and provenance, are vital to providing the finest cuisine.
A classical elegance combined with contemporary pieces of furniture and objects, to which is added the breathtaking views of the nearby Tuileries gardens, emerging through the large windows.
Discover the Experience
Alain Ducasse and Jocelyn Herland, executive chef at le Meurice, defines an almost “coarse” cuisine- as they create delicious dishes of great subtlety, with simple produce. The chef carefully calculates every gesture, with an extreme attention to detail. Technique is matured to concentrate on flavours, disappearing to draw full attention to the ingredients. Tastes and scents can thus fully express their strength. This is performed with a very contemporary vision of cuisine: recipes are lightened and preparations are purified. Inspired by the Salon de la Paix in the Chateau de Versailles, the restaurant imposes its majesty: antique mirrors, crystal chandeliers, bronzes, marbles and frescoes.
