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Ducasse ditches meat from Paris menu

Multi Michelin-starred chef Alain Ducasse has taken the bold step of pulling meat from the menu of his three Michelin-starred restaurant at Hotel Plaza Athenée in Paris.

As reported by the New York Daily News, the French chef has decided to banish meat on the menu in a quest for “naturalness” and a move towards serving “lighter, vegetarian-style cuisine”.

“The planet’s resources are rare, we must consume more ethically,” Ducasse said.

Ducasse’s new menu focuses on fish, cereals and vegetables grown in the gardens of Versailles, with zucchini flower, pollock and hay-flavoured yoghurt; and turbot in Champagne sauce with watercress and turnips on the menu.

Head sommelier Laurent Roucayrol isn’t daunted by the prospect of suggesting red wine as a pairing for the fish dishes.

Despite an absence of meat, a meal at the restaurant, which reopens on Monday, doesn’t come cheap, with three tasting dishes, cheese and dessert costing €380.

In addition to meat, cream, butter and sugar have also been given their marching orders, meaning that desserts have a decidedly savoury character.

Among them are Normandy milk skin with warmed wild strawberries; Menton lemon with kombu seaweed and tarragon; and ewes milk cheese with cereal and bitter honey.

The 100-year-old Hotel Plaza Athenée closed for renovation in October. Alain Ducasse au Plaza Athenée has been made over though maintains its opulent character.

Guests to the new look restaurant will be welcomed with a herb juice and vodka shot served with a diamond shaped ice cube in a crystal glass.

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