The restaurant is located in the Essex House Hotel in Central Park, its cuisine based on the best American produce, prepared with French expertise.

Alain Ducasse worked with Paul Valet to renovate this legendary location- a feast for the eyes as much as for the taste buds. The result is out-of-this-world – a place that is lively, convivial and truly sophisticated.

At the “Alain Ducasse at the Essex House “staff receives movement lessons from a choreographer and all wear ‘super 130’ uniforms. The linen serviettes, custom made knives in damascened steel, Chinese laquerware dessert china by Christofle … all contribute to the excellent service enjoyed by guests.

“Alain Ducasse is a truly modern Chef – he fulfils the roles of chef, company director, team leader, school principal, head of PR and chief spokesman, head of personnel, talent spotter, teacher and coach. " Jean-François Revel, “L’Atelier de Alain Ducasse”

He involves himself in every aspect of the business, from choosing interior designers, to recruiting staff, to launching his new restaurants in Monaco, Paris, New York, Moustiers-Sainte-Marie and even La Celle en Provence.

There is also the “Ducasse” label, seen at prestigious events in the Raffles Hotel in Singapore, at Margaux in the Bordeaux region, always in collaboration with the very best exponents in their field, to create products of the highest quality.

COOKING: INNOVATION AND TRADITION

“The gastronomic legacy of a region is maintained by recipes prepared by generations of cordon-bleu cooks
Lovingly preparing dishes whose origins have been lost in the mist of time. "

Tradition and innovation go hand in hand for a chef. He owes much to traditional cooking practices handed down from generation to generation, but equally he owes it to himself and his teachers to create original dishes of his own.

Authentic dishes must be based on fresh produce of the highest quality.

PRIVATE PARTIES; PRIVATE ROOMS; TASTING MENUS

RESERVATIONS
Required

CREDIT CARDS
Amex, Visa, MasterCard, Diner’s Club, Discover

HOURS
Dinner Mon. to Sat. 6-9:00
One seating per night
The menu is changed each season and offers dishes with a Mediterranean flavors as well as great classics from the contemporary repertoire. Christian Delouvrier, the executive chef, heads a team of 20 people.