Yannick Alléno has left the restaurant, but today the kitchen is run by Head Chef Christophe Saintagne who has been working for Alain Ducasse for several years and most recently was working at Alain Ducasse Au Plaza Athénée where he also was the Head Chef. Restaurant Le Meurice continues to be one of the most essential reservations for any food lover in the world.

The way Alain Ducasse’s team presents its food makes it look like the most natural thing in the world. No big surprises or extraordinary inventions and no molecular gastronomy in sight anywhere. Still the gastronomic experience is among the very best available today. Head Chef Christophe Saintagne performs an impeccable job in the kitchen and his team makes some of the best food in the world today.

The dining room of Restaurant Le Meurice is breathtaking. Its opulent style has been inspired by the State Apartments at Versailles and in 2007 the magnificent dining room and the hotel’s public areas were restyled by designer Philippe Starck. The interiors work perfect for the hotel and you will experience the very best ambience and environment during your dinner.

The service at Le Meurice is among the best in the business. You can expect to be treated like a royalty and you will feel like one while you are having your crab meat roasted in the oven with salted butter, or the delicious roast rack of venison with slices of pears with duck foie gras and game sauce. The menu changes depending on season.

Head Sommelier Estelle Touzet has no problem with the wine pairings regardless of what Alain Ducasse or Christophe Saintagne create. You can expect nothing but the very best from the first second when you are welcomed by Restaurant Manager Frédéric Rouen to the last second of your amazing lunch or dinner.

It is easy to write a whole book about a place like the fantastic Restaurant le Meurice Alain Ducasse, but that is not necessary. A simple word will be enough in this case – amazing!

Written by Andy