Ducasse Paris
Group
The Ducasse Paris Group is founded on Chef Alain Ducasse’s desire to apply excellence to the art of eating well. He seeks to offer lasting emotion through genuine, responsible cuisine, and to pass on his knowledge to future generations, while on a quest for the authentic taste experience, through a wide range of expertise.
DiscoverOur Expertise
At the heart of what we do
Since its creation, Ducasse Paris has constantly explored all aspects of the taste experience through its restaurants, manufactures of chocolate, ice cream, biscuits and coffee, and hotel and restaurant establishments. The group also provides culinary training, consulting services and publishes books with a view to passing on the passion for authentic taste in France and throughout the world.
Our addresses
Where to find us
Restaurants, manufactures, stores, culinary training schools and hotels: discover all the group’s addresses around the world.
Join Us
Share our passion
One of Chef Alain Ducasse’s major goals is to transmit his passion for cuisine. The chef has paved the way by nurturing leading talents. Today, these talented individuals express their skills at Ducasse Paris. Each chef and each member of staff shares a common vision while having the space to reflect their distinctive identities.
If you are bold, creative and passionate about your work, join the DUCASSE Paris teams and let your talent to grow!
À la une
Bernard Antony's exceptional cheeses
On Thursday 12 March, the Midi-Minuit bar welcomes master affineur Bernard Antony. During this exceptional evening, he will share his expertise through an eight-course tasting menu dedicated to French terroirs. The collaboration will continue the following day at the bar with an exclusive platter created by Bernard Antony, featuring the cheeses presented during the evening.
Discover
Two chefs on the Seine
On November 29, Jean-Philippe Berens welcomes Amaury Bouhours from restaurant le Meurice Alain Ducasse for an exclusive four-hands dinner. Inspired by Alain Ducasse’s culinary philosophy, they have created an autumn menu celebrating seasonal ingredients, enhancing their natural flavors through refined and flavorful recipes. A unique opportunity to savor each chef’s signature dishes during a cruise in the heart of Paris.
Discover
Alain Ducasse at Benoit - 20th anniversary
From October 13 to 26, Benoit celebrates the 20th anniversary of its takeover by Alain Ducasse. For the occasion, Chefs Kelly Jolivet and Tom Laureau have created an anniversary menu with flavors of heritage and festivity, paying tribute to the generous bourgeois cuisine of this legendary bistro. An opportunity to enjoy dishes such as the Parisian-style lobster, the Albufera chicken supreme, or the delicate millefeuille imagined by Alain Ducasse.
Discover