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By Chris Boyle

Alain Ducasse Au Plaza Athénée © Pierre Monetta

Cuisine: Modern French

Ducasse’s most ambitious project to date, this three-Michelin-star 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 seasonal ingredients, 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 moulded dove-colored walls in traditional style are complemented by modern table settings and furniture, all illuminated by an immense chandelier of delicate crystals suspended on invisible strings.

Note: Closed from August 2nd 2013 to reopen Spring 2014.

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