2 Michelin stars restaurant Le Meurice by Alain Ducasse (Paris, France) performs artifice-free cuisine. Ducasse doesn’t change the menu often. One appetizer, one main course every two-three weeks. Here is what Jocelyn Herland, Executive Chef of Le Meurice says: «Just some dishes from time to time. There is no big change. Before we had a winter, spring, summer and autumn menus. Now we make a change every two-three weeks. One appetizer, one main course... We are going back into real seasonality».
MUST SEE:
02:01 — Sea Bas Ikejime (with explanation what is Ikejime)
03:28 — Cheese trolley
05:18 — Rum baba (don't miss it!!!)
07:06 — Infusion trolley (this is just wow!)
Here you will taste exclusive Ikijime style fish. What is this? Ikejime (活け締め) or Ikijime (活き締め) is a method of slaughtering fish to maintain the quality of its meat. Let’s rephrase: Ikejime is the Japanese method of killing a fish to increase the quality of its meat and its taste.
Why you should put Alain Ducasse at Le Meurice restaurant in your bucket list? Since September 2013, Alain Ducasse and the executive chef Jocelyn Herland created in le Meurice restaurant an essential cuisine that aims to preserve the authentic taste of exceptional produce, until it reaches the plate. Each dish expresses the truth of the product around which it is built. This quest for genuine flavor is carried out by the cook and farmer together with respect for the planet and health.
A simple, true and absolute story is told here. An experience full of emotions.
And the story is being told in the dining room that imposes its "Grand Siècle" elegance. Under the impetus of Philippe Stark, the dining room begins a new life: pure lines, contemporary materials and objects, exceptional furniture pieces. Inspired by the Salon de la Paix in the Chateau de Versaille, the dining room imposes its classic elegance: antique mirrors, crystal chandeliers, bronze, marble and frescoes. The large windows frame the view, overlooking the Jardins des Tuileries
About the chef: Jocelyn Herland, Executive Chef
In December 2003, when Alain Ducasse introduced new head chef Christophe Moret to Alain Ducasse au Plaza Athénée in Paris, Herland joined him as sous chef, progressing to chef adjoint (deputy). In 2007 Herland became executive chef at Alain Ducasse at The Dorchester (three Michelin stars), before moving to Le Meurice as executive chef at Restaurant le Meurice Alain Ducasse in January 2016. In keeping with Alain Ducasse’s philosophy, the freshest and seasonal produce, strictly sourced for their quality and provenance, are vital to providing the finest cuisine.
About the pastry chef: Cédric Grolet
Cédric Grolet was born and raised in Firminy, close to Saint-Étienne. After earning his CAP in Pastry, Chocolates & Ice creams from Puy-en-Velay, he was awarded a vocational diploma at the well-known École Nationale Supérieure de la Pâtisserie at Yssingeaux. By this time he had already begun to collect awards: Best Apprentice in Auvergne, third place in the Best Apprentice in France, National Trophy in Icing, and first prize at the Festival National des Croquembouches in 2005.
About Restaurant Manager: Frédéric Rouen
As soon as he had completed his training, Frédéric decided to devote his career to Palace Hotels. After an internship at the Royal Club at Évian, he became an apprentice chef and then chef de rang at the Connaught Hotel, a five-star venue in London. He returned to France to work with Joël Robuchon, avenue Raymond Poincaré, as an apprentice waiter, then as demi chef de rang and finally as chef de rang. When Alain Ducasse took over the management of the establishment in the summer of 1996 he took note of Frédéric’s professionalism and talent and made him an offer to join his team. Frédéric would thus later become maître d’hôtel at restaurant Alain Ducasse au Plaza Athénée. In December 2007 he was named restaurant manager at Jules Verne, from where he then moved to the Ritz, before becoming restaurant manager at le Meurice in 2012.
Music: Rainy days by Joakim Karud
