As the gourmet dining scene has shifted in Paris and worldwide it has become ever more challenging to anticipate the quality of a fine dining meal. We appreciated the efforts of Jocelyn Herland, executive chef, and his staff to focus his culinary finesse on basic fresh ingredients. Frédéric Rouen, restaurant manager, and his staff ensured we had a pleasant experience. Our multi-course meal was well prepared, artfully presented and served with care and attention to detail. The memorable dining room, elegant setting and amenities and attentive and friendly service enhanced our experience. The next time we visit Paris lunch at Restaurant le Meurice Alain Ducasse will be on our wish list.
Chef de Cuisine A restaurant representative declined to identify one.
Executive Chef Jocelyn Herland under the supervision of Alain Ducasse who arrived at Le Meurice in September 2013.
Handicapped Access No
Head Sommelier Damien Azemar.
Location On the ground floor of the Hotel Le Meurice in the heart of Paris, France
Opened-Renovated The most recent renovation was May 2016.
Owned and Managed Dorchester Collection which was owned by the Brunei Investment Agency
Pastry Chef Cédric Grolet
Restaurant Manager Frédéric Rouen – As soon as he had completed his training, he 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 at the time. He returned to France to work with Joël Robuchon at avenue Raymond Poincaré as an apprentice waiter, then as demichef de rang and eventually as chef de rang. When Alain Ducasse took over the management of the establishment in the summer of 1996 he invited him to join his team. In time Rouen became maître d’hôtel at restaurant Alain Ducasse au Plaza Athénée. In December 2007, he was named restaurant manager at Jules Verne. From there he moved to the Ritz, before becoming restaurant manager at le Meurice in 2012.
Size The 150 square meter restaurant could accommodate 50 guest with a staff compliment of 30 (estimated).
Type of Restaurant Fine dining striving to return back to basics “…to respect the rhythm of the seasons, when the product is at its best.”
My lunch partner had Pate chaud de pintade au chou followed by Homard, topinambours, prepared with pig ears and powdered hibiscus. Then he had Volaille, morilles a chicken, mushroom and wild garlic dish followed by a cheese course.
For me, there were Langoutines roties. Then there was Bar, agrumes, fenouil, a fish dish with citrus and fragrant fennel. Agneau, artichauts, citron was next. The lamb dish was served with artichoke and a tasty lamb ball (a favorite). It was followed by a cheese course.
There were some 20 cheese on the cheese cart. I had Comté, Epoisse and Munster. My companion had a similar selection and Roquefort. Our cheeses were served with a small side salad with a creamy dressing as well as black olive brioche bread (a favorite), figs, nuts and prunes. A staff member replaced our lunch napkins with smaller dessert napkins at the end of the cheese course.
The menu concluded with two excellent desserts, Chocolat de notre Manufacture with chocolate from the Alain Ducasse chocolate Paris shop (a favorite) for me, and Vacherin aux agrumes for him. My chocolate dessert was served with a side dish souffle and his was served with an exceptional almond cookie.
After dessert there were Fruits et sorbets and Mignardises. We sampled the strawberry sorbet with fresh blueberries and the mango with fresh mango slices. My meal was accompanied by a 2014 Alsance grand cru Muenchberg Domaine Ostertag and a 2011 Nuits-Saint-Georges Domaine G. Julien, supple and smokey with hazelnut and dark cherry undertones. The wine specialist paired a 2012 Hermitage Domaine du Colombier and 2011 Suisse Humagne Domaine C. Abbet with his meal. The wine expert’s recommendations and insights were a good complement to the meal.
Special Menus The restaurant offered three Lunch Menu options: two courses for 85 euros, three courses for 110 euros, and four courses for 130 euros. There was also a six course Collection Menu for 380 euros. Prices did not include beverages.
Number of Visits One
Article by Elena del Valle
Photos by Gary Cox
Service Staff were staff attentive and pleasant. The service was outstanding. We never had empty glasses or suffer any neglect during the meal service.
Would You Dine Eat There Again-Recommend It? Yes
- Restaurant le Meurice Alain Ducasse
- 228 rue de Rivoli
- 75001 Paris
- +33 1 44 58 10 55