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  1. Food & Drink
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November 25, 2013updated Jan 28, 2014


By Chris Boyle


Ducasse’s most ambitious project to date, this three-star Michelin restaurant takes an architectural approach to dining, turning its back on flamboyance in favor of harmony through simplicity.

Ducasse’s chefs use only the best ingredients, sourced according to season, to ensure that each dish reaches its full flavor potential. Langoustine Tartare, prepared in an instant, is seasoned only with lime juice, salt and pepper so as not to obscure its pure ocean taste. The location doesn’t disappoint either; finely molded dove-colored walls in the traditional style are complemented by modern table settings and furniture with a splash of orange, all illuminated by an immense chandelier of delicate crystals suspended on invisible strings.

Max Paret, Restaurant Manager

+33 1 44 58 10 10

Hotel Plaza Athénée, 25 Avenue Montaigne, 75008

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