News

15 June 2012
Cervelle de Canuts

Cervelle de Canuts – you might not know it from the name, but this is recipe for a delicious dip using faiselle cream cheese that is perfect for a summer aperitif.
With the distinctive taste of Lyon’s tradition for fine cuisine, this recipe is fresh and light, perfect served with a Pouilly Fuissé wine.
Recommendation from Steve Sawczuk, Sommelier at the restaurant "Aux Lyonnais".

This recipe comes to you from the "Aux Lyonnais"restaurant.

20 April 2012
filets de rouget de roche poêlés...

Alain Ducasse Edition offers you the recipe of Fried fillet of surmullet, sauté of potato & courgette ribbons in tapenade.
Extract from the book "Best of Alain Ducasse"

Discover the seafood restaurant of Alain Ducasse in Paris: Rech

30 March 2012

Italy and France come together for the love of food when Benoit's Executive Chef Philippe Bertineau and his wife Chef Odette Fada, team up to make fresh Cappelletti.

28 March 2012
roasted milk-fed lamb from Pyrenees

Celebrating its 100th anniversary this year, internationally renowned Parisian bistro Benoit is offering you the opportunity to enjoy a sneak preview of their emblematic dish. Excerpt from the book "Esprit Bistrot". (Book only available in French)

View the recipe

28 February 2012
Cooking classes in English

All about chou pastry, all chocolate, Grande Cuisine...
The Alain Ducasse Cooking School is launching cooking classes in English. Do not miss it!

from 165

13 February 2012
The Cookpot, the signature dish of Alain Ducasse

How can you easily create daily meals for four that are only delicious but also healthy and balanced? Think of the Cookpot!

Beautifully shaped and innovative, the Cookpot is a revolutionary implement created by Alain Ducasse to combine a variety of ingredients, vegetables first! A fixture on the menu of his restaurants across the globe, the Cookpot has become the great chef’s signature dish. Surprisingly simple to use, it allows you to let your imagination run wild. Meat curry, vegetable gratin, comfit apples - the Cookpot knows how to do anything!

 

60 € the large version

12 February 2012
J'aime Paris d'Alain Ducasse (Alain Ducasse Edition)

From a morning croissant on the Canal Saint-Martin to a magical dinner up the Tour Eiffel, Alain Ducasse takes us on his own foodie tour of Paris.

Here the Chef presents his own special favorites - produce, stories, histories and encounters with the men and women who people this exceptional culinary landscape. This attractive photographic presentation presents the gourmet highlights of the capital, telling of the Chef's passion for cookery and his sincere love of Paris.

€ 35

22 July 2010
Restaurant Petit salon ovale - Benoit Paris

Enter the universe of a typical Parisian bistrot by hosting your parties or professional events in the comfort and splendor of the little oval dinning room.

Located on the 2nd floor of the restaurant, this room can welcome up to 18 guests.

The oval dining room at Benoit Paris

For all information or questions, please contact 

Sidonie Bompoil
Tél : 01 58 00 21 87 

E- mail : sidonie.bompoil@alain-ducasse.com