Spring Renewal At Le Meurice

Spring Renewal At Le Meurice


Le Meurice continues to write its history, while remaining true to its origins and by nurturing its identity. The Hotel has again called upon Philippe Starck to redesign its interiors so steeped in surrealism, as well as Alain Ducasse, whose cuisine nurtures the very soul of the premises.

The new menu of the restaurant le Meurice Alain Ducasse celebrates Alain Ducasse's culinary philosophy guided by the watchwords of excellence, elegance and experience. La cuisine de l’essentiel remains ever faithful to the truth of the ingredient and honest, interpretable dishes. But freely reinterpreted to provide new impetus, gain new momentum.

Each dish expresses the truth of its ingredients. For instance, carrots, artichokes and Chioggia beetroots in the vegetable casserole come from Créance in Normandy, where they were strictly organically grown.




For dinner, to benefit from the full experience, the technical intervention of the chef must be unnoticeable. Yet, with Jocelyn Herland and his staff, technical mastery is very present! As an example, the savvily mastered complexity of the bonito fillet is first very lightly seared for consistency, then smoked with birch wood before being marinated for twenty-four hours in a seasoned jus.

The essential expressed in pastry, for Executive Pastry Chef Cédric Grolet, means shaking off the excess sugar and fat that suffocates flavour – furthermore the appetite! But also limiting the number of ingredients to make tastes lighter and more easily recognised.




Hôtel Le Meurice

228, rue de Rivoli
75001 Paris, France