Alain Ducasse’s newest Paris restaurant is called Ducasse Baccarat. It is located in a grand townhouse owned by the Baccarat crystal manufacturer.
The chef is Christophe Saintagne, who from 2016 to 2022 had the outstanding restaurant Papillon in the 17th arrondissement where I ate frequently. Before that Saintagne had been the chef at Ducasse’s three-star restaurants at Le Meurice (2013-2016) and Plaza Athénée (2010-2013). Saintagne is assisted by Robin Schroeder, who has his own list of impressive credentials.
Thanks so much, this report could not have been better timed. I’ve been trying to find a suitable place for a special occasion lunch for my wife and I. This looks ideal. Will report back.
WOW!! Thank you so much for the review and posting!
I have been a collector of Baccarat crystals for over 40 years, not to mention a fan of Alain Ducasse.
This will definitely be the MUST VISIT place on my next Parisian trip!
I was there with my family for a special occasion (mother’s 85th birthday) a few years ago, and the place and the food, even without Ducasse, were spectacular! Ducasse will probably make it more popular, as it was rather confidential at the time, but the food Onzieme describes seems a bit far fetched. On the other hand the value for money os amazing! Pourvu que ça dure!
Wow, that space is spectacular! Thanks for the review. Such unique dishes. I love Hautes Côtes de Nuits. It’s often out of my budget range, but for a special occasion, that is not a bad price.
I would love to know the name of the dud in the 11th! My friends are headed back to their place there next week, and it would be nice to warn them - knowing that everyone’s experiences are different, of course.
Unlikely your friends would make it there – I’ve not seen it written up in the English language press. But in any case, it was full – Acmé in the 11th.
We went to Ducasse Baccarat Friday for lunch. I love the room, and it is now probably my favorite restaurant room in Paris. Onz’ pictures do it justice, so I’m including only one, but the high-ceilinged room was even more special in person.
We had the 90E lunch menu as well.
The amuse were enjoyable if not particularly memorable.
The first course was excellent, especially the raw white asparagus. The “side” of avocado, olives, pine nuts and a couple of other flavors was also quite tasty.
The sauce for the chicken was just phenomenal. Most sauces at French restaurants are good, of course, but this one was particularly special. The chicken thigh with green asparagus (we’ve already been served asparagus 5 or 6 times in 4 meals ) served on the side was also quite tasty.
Ducasse Baccarat now has ourdoor seating in the garden. I haven’t tried it yet, but it brings to mind very pleasant garden lunches at the Maison de l’Amérique Latine when Ducasse ran the restaurant there.
Yes! And I believe Ducasse was connected with Restaurant Rech when it was at La Maison de L’Amerique Latine. How delightful it would be to repeat those lunches in the garden.
) served on the side was also quite tasty.
