2 Michelin star Le Meurice Alain Ducasse: tasting menu [2019]
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- Опубліковано 4 жов 2024
- 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
![3 Michelin stars Alain Ducasse au Plaza Athénée, Paris [remastered 2019]](http://i.ytimg.com/vi/s0IYwy_utT0/mqdefault.jpg)
![3 Michelin stars Alain Ducasse au Plaza Athénée, Paris [remastered 2019]](/img/tr.png)
In restaurants of this caliber what you pay for is not only amazing culinary creations, but also the quality of the ingredients, overall ambience, the level of personal care from the server, and the detail in the presentation. I can't afford a meal like this - but love watching videos of those who can and share with the rest of us.
Instablaster
michelin restaurants love their cheese carts
And their "fromage du cheve"
I’m in love with the cheese server - for a dozen reasons.
Its Very satisfying how they make a single meal in small portion but they give alot of meal variation.
Nice filming! Thnks a lot for sharing this experience with the rest of us . It's exciting to see something that would probably hard to experience in real life displayed beautifully in a short video like this :)
You’re getting better at editing. Thanks for the great content!
Thanks to you for being with us
2:41 - "lobster...marinated in the sea water." Made me lol
Hello, i’m the french guy ;) , he’s talking about the garlic who is marinated in sea water not the lobster haha. Have a good day sir
@@hommedhiver5787 ahhh okay, that's good to know! I was just going off the captions, but that definitely makes more sense! xD
This is EXPENSIVE!
But i like their Dessert!
Oh my .. That's gorgeous restaurant, fancy and elegant. Wish I can be there one :)
Wow, so much better to watch without all close up zooms. Maybe the issue before was camera movement while zoomed in...
Really a big improvement! Congrats!
Difficult to comment... Everything is simply stunning! 😘
Cause of this beautiful and appetizing video I subscribed and liked! Well done!
Thanks! Don't miss our new video today. About 3 Michelin stars ice-cream!
Very cool to see thank you for sharing. Most of us will never get to experience this type of dining.
You can never pay around $100 in your life?
@@QuasiELVIS I personally could afford a $100.00. But a lot of people could not.
QuasiELVIS this place is like $800 for lunch ,what are you talking about $100 lol 😂
How much is this menu?
Waiter: Yes
Darth Bane make no sense
If you have to ask....you can't afford it.........lol...
Great! Please do a review of Le Gavroche (2 MIchelin stars) in London and The Table Kevin Fuehling in Hamburg (3 stars)
We will, as soon as possible
assbeen
This restaurant is among the very finest in the world. Am saying this sincerely.
07:48 look inside the jar, that insect is going to have a nice bath.
hot bath
It's not an insect
Man I can't imagine working there....you would have to be PERFECT
Look how miserable the chefs working behind the head chef look 😂
It's hard enough getting ONE star.. keeping TWO stars is very hard.
this chef was the executive chef at the dining room at the dorchester london uk , he got 3 michelin stars in the space of 2 years , the meurice is the flagship of Alain Ducasse and Herland was transfer from london to Paris to get the place back on track and he is the right hand person to Alain Ducasse
Non le vaisseau amiral de ducasse c le Louis xv pas le meurice ce fut le premier succès et reste la reine mère
This video is perfect!
Thank you Denis ;)
Keep it going , it inspires others what kind of food that these restaurants sets for the standards.
Thanks for your feedback! We will!
I love ur videos! I cannot effort any of the restaurants, but food is my life :D
I must admit that this food looks very good. I hope to eat there someday!
And that will be 10 million dollars. Thx
@Idris Bld yeah no shit cause if I did. I'd be taking out a loan. People who can afford to eat that every day,bless them. I'm just not one of them.
@@jessejames6157 Even the richest do not eat like that everyday. This restaurants are all about unique experiences.
Thanks to whomever that subbed this video. You're a hero :D
I just want that Cheese trolley😍
They would most probably throw in a "Mount Gay" rum when you purchase their trolley.
Its France after all.
U lalalala los franceses y su elegancia magnifique...y las mujeres.
Hier j’ai mangé un pneu de 207HDI avec un supplément sauce andalouse. En accompagnement j’ai mangé une salade de tapis de sol. Je me suis régalé.
C'est nul
I’m a fan of the new slower paced style of editing so good job! Also you guys should check out Pierre Gagnaire in Paris! It’s definitely work a visit.
Thanks! Yes. We know pierre gagnaire very well. and we will film it soon
Nice! Keep up the good work. Btw how much was the meal here and was it for lunch? I’d love to check this place out the next time I’m in Paris.
@@lieutenantlockjaw64 Around 300 eur (or more if you drink)
keep it continue pls i verry enjoy about it
We will!
It doesn’t looks more healthy, it just looks more expensive
I don't think it's supposed to be more healthy. Usually expensive restaurant food is made to have small portions with strong flavours which most of the time means a high fat content.
@hirumayoichi21 *It doesn't look healthier,...
oofficer both are correct.
I'd stick to my tuna sandwich any time. 2 dollars each meal, that's fukin bargain for me.
The kitchen uses the best ingedients and apply the best techniques to cook, and its not healthy? Dilusion atbbest
Beautiful restaurant and amazing food!
2:59 I though he was talking about pokemon xD
So happy I subscribed, always great videos!!
Thanks for you
Is it me or do all of the restaurants start to look identical when you watch these videos they have this unoriginal originality to them like every one is trying g to be unique but there doing it the same way
TactialF1sh I believe it's just you, to be honest. I've seen many unique, one of a kind menus offered from various fancy restaurants.
Referring to Alain Ducasse's restaurants, I agree with you... There's like a fil rouge, predictable and justifiable similarities among them probably related to the same person who somehow runs all of them...
@@markwalden2433 Ah yes, it is just him. The comment with more upvotes than you lmao.
@@yanlopez674 I fail to understand what that has to do with anything, but have a good day!
@@markwalden2433 *sighs* It's not just him that thinks that these restaurants in their pursuit of "uniqueness" have become more or less the same. Hence, the upvotes. Understand?
Saw so many videos...1 thing is almost common in these michelin returents is ...varietys of cheese as a item !!!
El Dorado rum comes from Guyana, south America..
Man, all those swanky services look very intimidating
When you go to a really expensive restaurant like this you know it's going to be swanky so you just sit there and let them do their weird routines and keep your mouth shut. If you dress up a bit fancy yourself you feel like you're part of it.
I like to do it once or twice a year but I totally understand why people wouldn't enjoy it, it's quite pompous.
@@QuasiELVIS Right, now you mention it, guess it couldn't hurt to ask a little bit either as in "What's the best way teat this?" or "Would you please explain this dish?" just in case so you would less likely to embarass yourself in front of public
Also, I agree with you, it's quite fun if you do it once or twice to pamper and treat yourself after.. um, maybe a hard day of work or feeling fancy
Look up the Italian butcher Dario cecchini about Florentine steaks I was drooling by the time I was through watching this is absolutely beautiful how he feeds the animals takes care of them and the steaks well, see for yourself
Basis for a a lot of the French cuisine came from Italy via the Medici, the lady who married into the French royal family. She brought with her chefs,bakers ,sommeliers, gardeners and many more . Amd a lot of those ingredients she carried over, came via the Silkroad over to Europe. So a lot of european cuisone is in one way or other Asian.
Voilà ça c'est la vie, respecter le produit !
This guy has been my Jesus since the 90’s. Now 41 dating a 22 yr old vegan girl, he’s never looked more gangster. Bravo chef!
Thanks your videos are great :p
Luis, thank you! We hope you share them with your friends ;)
A proper dining experience 👌👌👌
So true!
Amazing
nice video as away
Thank you!
The female server just throws the food in.
That's the first thing I noticed
Did I miss something ? shouldn't they have the right wine to pair off with each meal
If you look at the menus of all the great restaurants in Paris they have abandoned tradition for odd fusion cooking. 500 euros for a dinner of Jerusalem artichokes? Where is the tournedos Rossini?
Nice ❤️
Thanksss
WOW 🤤🤤🤤
Mount Gay wasn’t that a film
Les allemands devaient bien y manger quand ils occupaient l’hôtel pendant l’occupation. Mon grand-père prisonnier en Allemagne mangeait des feuilles de marronniers pendant ce temps.
What I'm supposed to do with this information?
Heyyyyyyy salut Alicia!!!!!!!!!!!!
wonder what the final tally was. also, would it be in bad taste if i hit on the cheese girl?
Yes sometimes they have more money than taste. At the same time I can appreciate their art is something I could never do. if you're interested in ribeye or a good steak I have an awesome link for you to watch. It's a butcher in Italy and he has Florentine steaks the size of your head it's absolutely awesome
Question is: do they have a halal menu?
Per i formaggi stagionati anche una marmellata di arance tardive di Calabria
my favourite was the pape le poopiedoo
What was the second favorite one? )
I'm just saying but the French language will always sound so weird to me
When you don't pay your employees and your maids for their labor agreements ... you can indulge yourself !! :)
Just curious, how much is the dinner course at this restaurant?
around 300 eur per person
It’s fantastic £3.00 worth of product £300 Bill life is great
No thanks, I think I'll stick to a grilled bone in Ribeye. Interesting to see what rich people eat though.
Thanks that's satisfying. No need to follow the europeans....
@@s3ntin3l60 Europeans? All rich people eat like this, lul.
Trust me most rich people don’t eat this anyway I would say foodies go to these places not the rich exactly
Concerning the vegetables.. He says it's about the composition, not competition!
Their like aliens
Wow
Top class
True!
Feeding the ego of the Rich, the Wealthy, and the Greedy.
And you are just a miserable envy POOR.
Classy
Hmmmm.... wonder what happens to the leftovers....
Of the videos I've watched from this channel, the majority have a fresh herb tea service. Is this common for Michelin star restaurants?
It's because we love herbal tea ;)))) And one more thing. Alain Ducasse loves herbal service and make it outstanding
Nice! I have an herb garden for cooking, but never thought to grab some clippings for tea for some reason. Going to try this now!
@@latui7350 That's the best way to have a herbal infusion!
And the bill ?
Depends on what you gonna have
Personne Clinton !
Préfère manger un bon grec ! Au moins j'ai le ventre rempli et pour 10 fois moins chère...et tout aussi bon
Pour avoir fait un restau étoile je peux dire que les quantités sont plus que suffisantes. En effet même si les assiettes te paraissent peu garnies dans un menu dégustation on peut compter 7 plats voire plus par personne donc les quantités sont plus que raisonnable. L important n est pas de se goinfrer mais de pouvoir déguster et apprécier ce que tu manges....Après c est mon avis et cela n engage que moi!
Holy shit this the largest tasting menu I've ever seen
Have a look at 32 course tasting menu. It's larger ;) ua-cam.com/video/3yLccEOU_dw/v-deo.html
Homemade bread....but where the hell is the home in this restraunt.
you can read "inhouse made" if you like it more
ngenah keneh cuanki
Just imagine paying a fortune for dinner there and then next to you they start filming.
I'd be pissed.
Why?
Just imagine paying a fortune for dinner there and then they tell you that you aren't allowed to use a camera in the dining room.
I'd be pissed
For those who don't like good food,go go Mc Do,it's cheaper and very very healthy.I prefer to go once a year in this restaurant than go once a week on fast food!
Philippe Cordier What an idiotic reaction. As if those are the only two choices. Doughnut ...
@@MrLeroyFox thanks for the doughnut!
how much is it?
But yet I'm craving a shake shack still
So get one and enjoy our videos ;)
@@EliteLife we don't have them here
@@Matthew-xp9tw Well. Good reason for a good travel
@@EliteLife I can't travel
@@Matthew-xp9tw So travel with our videos!
basically looks like salad to me but with extra steps
What a bunch of croc. And after your home is foreclosed, you get to go to McD to finish your meal.
Si c'est que du poulet ou un légume pourquoi ça coute 500 euros ?
Parce que dans ce genre d'établissement tu ne paye pas le plat, tu payes poir tous le service qu'il y a autour, le lieu, le service et toute cette ambiance de luxe ultra statutaire voila d'ou vient le prix :)
@@Oerades je parle de cet établissement en particulier comme ceux d'Alain Ducasse en général, ils ne justifient pas leur prix. Mirazur est une classe cuilinaire au dessus et beaucoup moins cher.
@@sammy.o6292 c'est ce que je dis, les établissements Mirazur n'ont rien à voir avec un bâtiment comme les établissements Ducasse, le type de bâtiment, la décoration le service ne sont absolument pas identiques si Mirazur peut être d'une "classe culinaire" supérieure, les clients des établissements Ducasse viennent en réalité pour le lieu.
Et il faut avouer aussi que les frais engagés entre un établissement comme le Meurice (architecture, emplacement, décoration, service etc) sont probablement bien supérieure aux frais du Mirazur de Menton, si bien placé soit-il.
Donc si à mon sens on ne peut d'un point de vue culinaire pas justifier un tel prix pour un menu, en réalité les 2/3 du prix sont liés au lieu en lui même et non aux plats et c'est le souhait d'une partie de leur clientèle :)
Ga ada daftar harganya, kaya restoran bu anni
Kalo full course food tasting di restoran Michelin kebalikannya Bu Anni, jadi tau harganya tapi gatau makananya / beli kucing dalam karung
Hang on I thought I have just -it hashed the whole trolley
Even this sciccors are swanky
OMG 😍👍❤️
Now I want to see how their washroom looks like. I wanna intentionally miss my mark when pissing at the urinal and not flush afterwards.
Faut pas avoir la dalle. Mais sa semble très bon.
Après 9 plats?? ca devrait aller ;)
More like Expensive life
Cairn The Aviator overpriced because it’s overhyped
4:39
Good catch
😍😍😍😍
Delicious yes!
Healthy not sure...
My chicken burger is topped with mayo
Bonjoun !
Too much finishing the plate at the table, for people who want to talk rather than being served. Constant interruption. Please bring the finished plate from the kitchen at least!
Mangiamo italiano grazie
Healthy food with butter cream, demi glass sauce? I don't think so
The thought and vision is accurate.
But one can only help admire the way they are presenting the food. lol. More so destroying the already nicely made and presented food.
Your staff needs more creativity.
Healthy food doesn't mean a bland taste or dull look.
1:09 I want to believe they didn't go to the holiest city on Earth just to get artichokes.
Im not agree turning dining rooms into kitchens nor people talking about food around me or smelling blue cheese for others...
Je préfère un Tacos viande haché salade, tomate, oignons, supplément sauce gruyère. Avec des frites et du ketchup ! Avec une cannette de coca cola. Lol 😂🍟
Lamantin bus drive ou un döner kebap salade tomate oignon avec un œuf sauce blanche et quelques frites pour se délecter