Wish to be kept regularly informed of everything that happens in the restaurants of Maison Ducasse? Just enter your email address in the box below. By signing up, you agree to the personal data privacy policy.
From November 1st, Chef Kelly Jolivet and her team propose the hare "à la royale" as the suggestion of the moment. Chef Kelly Jolivet's preparation secrets "The hare is delicately boned and then stuffed with a stuffing made with the hare's legs, truffles, foie gras…
See more
Celebrate Valentine's Day at Benoit's, for a moment of delight for two in a comfortable and warm atmosphere. Chef Kelly Jolivet has created a gourmet menu using the finest seasonal products: First green asparagus from Provence with black truffle, Champagne zabaglione, Seared sea scallops, citrus…
See more
Wish to be kept regularly informed of everything that happens in the restaurants of Maison Ducasse? Just enter your email address in the box below. By signing up, you agree to the personal data privacy policy.
