Alain Ducasse will bring five of his star chefs to Paris for a very special dinner
This very special dinner won't go unnoticed among fans of fine food. Indeed, any foodie would need to be a committed globe-trotter to sample the signatures of all of the restaurants managed by Alain Ducasse. The January 31 dinner therefore offers a rare opportunity.
Kei Kojima, head chef of Alain Ducasse's "Beige" restaurant in Tokyo, Japan, will be heading to Le Meurice to help prep a meal cooked up by five high-profile chefs. The Japanese chef -- who maintains the two Michelin stars at Alain Ducasse's Japanese flagship -- will be joined in the kitchen by Dominique Lory, who is usually found helming the kitchens at "Le Louis XV" in Monaco. Philippe Blondet will cross the Channel, leaving London's Dorchester hotel to take part in the Parisian event.
Jocelyn Herland and the pastry chef Cédric Grolet will remain in residence at Le Meurice to complete the all-star line-up.
Philippe Blondet will open proceedings with a dish of marinated scallops. This will be followed by gastronomic treats such as abalone, Mediterranean sea bass and saddle of venison. Cédric Grolet, meanwhile, will be concocting pistachio-based pastry creations.
The dinner menu costs €580 per head with wine pairings.
- Photography Le Meurice