A MAISON WITH THE ART OF TASTE

THE ART OF TASTE

Under a sky of crystal rain, Chef Alain Ducasse, alongside Christophe Saintagne and Robin Schroeder, invite you to enjoy an unexpected gastronomic experience where spontaneity reigns. At the table, nothing is static, everything is in movement. The menu's construction has no common narrative; it is composed of dishes that complement, react to and collide with one another.

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Cocktails in Masséna Glass
Baccarat Ducasse restaurant
Baccarat Alain Ducasse dish
Baccarat Alain Ducasse cutlery
Baccarat Alain Ducasse cocktail
Baccarat Alain Ducasse Decoration details

“This table is where I come from, what I know, what I am.”

Alain Ducasse

A squash flavored with coffee transports you to a burner factory where roasting is in full swing. Shredded lobster in a rose tapioca bath makes you feel like Cleopatra in a donkey milk bath. 

Alain Ducasse Portrait

Alain Ducasse

Multi-starred chef


Born in 1956 on a farm in the Landes region of France, Alain Ducasse discovered a taste for produce at an early age.


Both chef and creator, Alain Ducasse is an aesthete, a craftsman of good living and good eating. As well as designing the dishes for his restaurants, he is involved in scenography and tableware, while leaving chefs free to express their own interpretation of the place and its editorial line.

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