Ducasse sur SeinePort Debilly
Champs de Mars Tour Eiffel
Place de Varsovie
For Alain Ducasse, cooking is a concentration of flavors obtained through countless ways, including marinating in spices, salt-crust cooking or a full-bodied jus. Nothing must be left to waste, and the food must be allowed to express its power and subtlety. The recipes have been streamlined, the flavors more pronounced. The Chef thus sets the standard for the cuisine of today and tomorrow.
Head Sommelier Davy Tin proposes wine pairings with delicious crus from the most sumptuous French wineries, at a skillfully timed pace. The ship contains a veritable wine cellar with a thousand bottles. The wine list, including the top 100 wines from the most beautiful French terroirs, will be regularly updated.