THE HOUSE PROFESSIONS ADDRESSES ALAIN DUCASSE SHOP JOIN US CONTACT LANGUAGE: EN FR Professions / Culture CULTURE DUCASSE Culture, Eating Well at the Museum CONTACT Following the opening of the Chateau de Versailles restaurant, DUCASSE Culture continues its foray in museums, monuments and cultural sites in France and elsewhere, under the brand name Musiam. Musiam, A Contraction of the French Words for Museum ("musée") and Yum ("miam") Created in 2017, Musiam's ambition is to serve a seasonal cuisine, simple and flavorful, to those visiting cultural establishments. Gourmand sandwiches, seasonal desserts, light and simple meals... the DUCASSE Culture restaurant offering proposes flavorful recipes based on fresh products. Thanks to the combination of a historic location with a quality cuisine, we bring to life a genuine experience for the visitor, whether they stay for an hour or for a whole evening. - Lyonel Nowitz DIRECTOR OF OPERATIONS - CONCESSIONS Many Points of Sale Inside Must-See Cultural Locations Musée du Louvre, musée d'Orsay, musée de l'Orangerie, musée Quai Branly - Jacques Chirac, Chateau de Versailles, the Bibliotheque nationale de France (French National Library), la Maison de l'Amérique Latine, with other locations coming... FIND AN ADDRESS

THE HOUSE PROFESSIONS ADDRESSES ALAIN DUCASSE SHOP JOIN US CONTACT LANGUAGE: EN FR Professions / Restaurant RESTAURANT From Paris to Tokyo, 34 addresses of high flavoured value CONTACT The origins of DUCASSE Restaurant lie in Chef Alain Ducasse's desire to feed his contemporaries by offering a "cuisine of the essential" that glorifies a product's authentic flavor. 34 restaurants around the World Haute Couture, Signature, Contemporary, Timeless, Bistrots & Brasserie: Each of our 34 restaurants has its own editorial line, originally set by Alain Ducasse then fed by the personality and moods of the chef he appoints to direct it. DISCOVER OUR RESTAURANTS At Allard, it is a woman's cuisine that has been keeping this Parisian bistrot spirit alive for 3 generations. - Charlotte Bringant CHEF, RESTAURANT ALLARD Recipes that glorify the taste of the produce In our restaurants, the menus change with the seasons and the techniques adapt to the traditions and trends of local cuisine. Vegetables, cereals, fish, meat or fruit: our chefs systematically seek to glorify the original taste of each and every produce. At the Louis XV, Alain Ducasse is constantly reinventing the Riviera's haute cuisine. - Franck Cerutti HEAD CHEF, HÔTEL DE PARIS MONTE-CARLO A Shared Passion Cooks, sommeliers, waiters, sales managers... all over the world, our teams seek to provide the best experience possible for our clients. Behind every gesture, one single objective: to make the customer happy and to promote our culinary vision of tradition and modernity. Whether in Paris, Tokyo, Doha, London, New York, Hong Kong or Monaco, we all share the same demanding nature when selecting exceptional produce and tirelessly seeking authentic tastes, all the while remaining generous and passionate about our approach to cooking.