Cooking World

Hotel Plaza Athenee is one of Paris’ symbols. Each of its five restaurants has been awarded with the best experts’ estimations, as in Plaza Athenee Alain Ducasse is responsible there for the cuisine - the most titled chief-cook in the world, the person without whom the haute cuisine concept is just impossible.

Among unconditional advantages of the menu a la carte - Breton lobsters with young vegetables “primavera” (120 €), fillet of gilthead (80 €), chop from a guinea-fowl with goose liver (80 €), and some other.

Almost all well-known people of the world have stayed here: successful politicians and actors, diplomats and musicians, businessmen and writers. This hotel, which was founded at the beginning of the twentieth century and distinguished by the maximal concentration of antiques and subjects of art, is a living picture of that magnificent way of life in the imagination of the modern European.
Today hotel has five restaurants. Each of them has delightful cuisine and firm “Ducasse” service: a little bit theatrical, but unostentatious at the same time. The main restaurant of the hotel - Alain Ducasse au Plaza Athenee - specializes on traditional high French cuisine with set of author’s dishes from the chief - Phillip Mark. He has worked at several three-star restaurants at historical hotels of Southeast France: Vista Palace and Don Caesar.

Under Alain Ducasse’s direct management Phillip Mark has created for Alain Ducasse au Plaza Athenee the menu where the majority of dishes are based on two-three seasonal products that make meal simple and elegant without excessive complexity and grandiosity so peculiar to modern French haute cuisine.