Alain Ducasse Baccarat

There was a time when this private mansion was the most elegant of evening venues. Nowadays, it displays the most beautiful crystalware. The Maison Baccarat has transformed no. 11 Place des États-Unis into a sublime showcase, with the help of various artists. These include Harry Nuriev, Pierre Tatin, Marcel Wanders, Gérard Garouste and, of course, Alain Ducasse, the chef with more than one Michelin star to his name.

On the first floor, his bright, joyful and constantly shifting gourmet cuisine has him teaming up with two other masters, Christophe Saintagne and Robin Schroeder.

It is a cross-generation venue that aims to escape from the pretentiousness surrounding the luxury sector.

Life in crystal

This private mansion with a difference invites you to experience a unique alchemy. From the food to the decoration, everything is designed to glorify the moment you’re about to enjoy. It may have the feel of a prestigious hotel, but the appeal of this venue lies elsewhere than in luxury rooms. Instead, it houses a ballroom, a restaurant, a bar, a garden and a crystal boutique.

It’s the kind of place you’d expect to be reserved for big occasions. From the setting itself down to the last detail in the menu, everything here is oozing with luxury. Yet the atmosphere of the place feels almost casual. Like an artist’s house set in the heart of the 16th arrondissement.

But with none of that stiff awkwardness. Because here, the feeling of luxury is warm, enticing, almost familiar. You come here to celebrate, or just to treat yourself to a timeless moment, a unique experience at the heart of Parisian life.

Cuisine on the move

On the first floor, the cuisine of Alain Ducasse chef of the Meurice and his two accomplices, just like crystal, is never static. On the contrary. They each have their views and their own sensibility,

reflected in very high standards all the way to the plate. The chefs strike all the right contrasts and succeed in their balancing acts, which result in some surprising combinations of flavour and a dialogue of dishes based on carefully selected ingredients. Here, a simple chestnut becomes an ode to the land and the fish dishes are cooked to perfection with an almost magical precision.

All served in crystal, of course, but without the frills. Natural, fresh and authentic.

Looking for another restaurant in the Paris Region ?