Alain Ducasse

Le Louis XV – Alain Ducasse is a restaurant at Hôtel de Paris Monte-Carlo.

Alain Ducasse at The Dorchester is a contemporary French restaurant at The Dorchester in Mayfair, London.

Alain Ducasse at Morpheus is a restaurant at Morpheus in Macau's City of Dreams.

Le Meurice Alain Ducasse is a restaurant at Le Meurice hotel on Rue de Rivoli in Paris.

Blue by Alain Ducasse is a restaurant at ICONSIAM in Bangkok.

The Michelin-starred flagship of Alain Ducasse's Middle East presence, IDAM sits on the fifth floor of Doha's Museum of Islamic Art with Corniche Bay views and a contemporary French tasting menu format. With La Liste recognition and, this is Doha's most credentialled fine dining booking. Sunday lunch, with the shorter menu and natural light through the MIA, is the format to target.

BEIGE Alain Ducasse delivers French cooking with a clear Japanese seasonal identity; Kamakura vegetables, reduced fats, a Chanel Ginza setting that earns its ¥¥¥ price. La Liste ranked it 90.5 points in 2025. Book two to three weeks out for peak slots. A more accessible entry into Tokyo's top-tier French category than most ¥¥¥¥ alternatives.

ESTERRE by Alain Ducasse holds a Michelin star and a La Liste ranking for good reason: its kitchen builds French menus around Kamakura vegetables and charcoal technique in a way that feels genuinely rooted rather than decorative. At ¥¥¥, it sits below most of Tokyo's top-tier French competition on price, the Palace Hotel setting; sixth floor, Imperial Palace gardens below; is one of the more considered dining rooms in the city.

La Bastide de Moustiers is worth booking for a quiet, food-led Provence stay near Moustiers-Sainte-Marie, especially if the trip is built around the Verdon area rather than tight business logistics. Its Michelin Key and La Liste recognition give it credibility, but the format suits couples, small senior trips, first-timers with a car more than schedule-heavy work travel.

Benoit holds a Michelin star and World of Fine Wine 3-Star accreditation while sitting one price tier below most of its Classic French peers in Paris. Under chef Fabienne Eymard, the kitchen delivers consistent, technique-driven cooking from a serious room in the 4th arrondissement. Book two to three weeks out minimum; availability is tight and the value case at €€€ is real.

Alain Ducasse's Midtown bistro delivers classic French cooking; cassoulet, pâté en croûte, rum baba; in one of Manhattan's most atmospheric rooms, with a Star Wine List #1-ranked wine program (1,695 selections) behind it. Food pricing sits at $$ with wine at $$$. Book 10–14 days out for reliable availability. A strong pick for a serious dinner that doesn't require a $$$$ commitment.

Ducasse au Château de Versailles holds a Michelin 1-star rating in both 2024 and 2025, with chef Felix Weber executing disciplined classic French cuisine inside the historic Pavillon Dufour at the Palace of Versailles. At €€€€, it is the most formal and setting-driven option in Versailles. Book well in advance; this is not a walk-in restaurant.

A ninth-floor room overlooking the Bay of Naples and Vesuvius, with a kitchen that applies Ducasse's French-trained discipline to Campanian fish and vegetables. Michelin Plate in 2024 and 2025. Book for a special occasion dinner when the setting is part of the value; consider lunch in clear weather for sharper views and a slightly more relaxed pace at the same price tier.

La Bastide de Moustiers holds a Michelin star (2024) and operates from a four-hectare estate outside Moustiers-Sainte-Marie, with Thomas Chambraud's kitchen drawing directly from an on-site garden. At €€€€, it is the most compelling destination dining argument in the Verdon region; book four to six weeks out minimum, particularly in summer.

MUNI ALAIN DUCASSE earned a Michelin star in 2024, making it the clearest address for serious French cooking in Kyoto. At ¥¥¥¥, it competes directly with the city's top kaiseki rooms. Book well ahead; this is a hard reservation, spring and autumn availability disappears fastest.

Allard is a Michelin Plate traditional French bistro in Saint-Germain-des-Prés, owned by Alain Ducasse and open seven days for lunch and dinner. At the €€€ price tier with a 760-bottle wine list strong in Burgundy and Bordeaux, it delivers serious cooking and a professional sommelier team in a relaxed bistro format. Booking is easy; one to two weeks ahead is sufficient for most dates.

Aux Lyonnais holds a Michelin Plate and three consecutive years of Opinionated About Dining recognition; at a €€ price point in central Paris. For a first-timer wanting to eat genuine Lyonnaise cuisine without committing to a starred restaurant budget, it is the clearest option in the city. Book Tuesday to Saturday; closed Sunday and Monday.

Jiwan earns back-to-back Michelin Bib Gourmand recognition (2024 and 2025) from its perch on the fourth floor of Qatar's National Museum, with terrace views across the Corniche and a sharing-format Middle Eastern menu that justifies the ﷼﷼ price point. It is the strongest option in Doha when occasion atmosphere and verified kitchen quality need to arrive together. Easy to book, but reserve terrace seats early in the October–March season.

A polished Paris splurge for diners who want creative cooking in a formal Baccarat setting. Worth considering for an occasion or client dinner, but value-focused diners should compare it with 19 Saint Roch, while those already shopping the €€€€ creative tier should also look at Alan Geaam.

Ranked among OAD's top 211 classical European restaurants in 2025 and holding a Michelin Plate for two consecutive years, Hostellerie de l'Abbaye de la Celle delivers classical Provençal cooking inside a 12th-century abbey in the Var. At €€€€, booking is straightforward, the combination of setting and regional culinary depth makes it one of the more compelling occasion dinners in southern France.

Ore earns its Michelin Plate (2024, 2025) as the most considered dining option inside the Château de Versailles, with a €€ price point that makes a palace lunch genuinely viable. signals a setting-driven experience rather than a destination meal. Book for lunch when you are already on-site; for a dedicated dinner in Versailles, La Table du 11 or Gordon Ramsay au Trianon are stronger choices.

Book Abbaye de La Celle if you want a quiet Provence village stay with credible hotel recognition, not a large resort substitute. The value play is to choose the lowest room tier that meets your space needs unless the booking path clearly shows an upgrade with meaningful extra comfort.

Historical profile: Alain Ducasse au Plaza Athénée at 25 Av. Montaigne, 75008 Paris, France is listed by Google Places as permanently closed as of a June 21, 2026 audit. Active booking, hours, contact details have been removed.

Benoit is a practical Aoyama pick for polished French dining without the pressure of a major tasting-menu commitment. Choose it for lunch or an early dinner around Omotesando and Shibuya; cross-shop L'Effervescence for a bigger splurge, or Mono-bis if value matters more.

Ducasse sur Seine brings Alain Ducasse's kitchen discipline to the Seine itself, operating as a working restaurant aboard a vessel moving through Paris's most recognisable stretches of river. Chef Pierre Marty leads a menu positioned at the top of the €€€€ tier, with Michelin Plate recognition in both 2024 and 2025 confirming sustained kitchen consistency. The format is rare in Paris: fine dining in motion, with the city's monuments serving as the backdrop rather than the destination.

Les Ombres earns its €€€€ price tag primarily through one of Paris's most compelling dining room settings, directly on the Musée du quai Branly's rooftop structure with Eiffel Tower sight lines. Two consecutive Michelin Plates (2024–2025) confirm a reliable modern French kitchen. Book it for special occasions; Easy booking difficulty means you won't fight for a table.

A polished €€€€ modern-cuisine choice in Paris for celebrations, business meals, diners who want a grand-room experience without a difficult booking chase. The 2024 Michelin Plate gives useful confidence, but the main reason to book is atmosphere and ease rather than culinary risk-taking.