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All Images © Alain Ducasse
  Alain Ducasse
(212) 265-7300
160 Central Park S,
New York, NY 10019+1502
 
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  EDITORIAL REVIEW

Expected to soon relocate to the St. Regis Hotel, Alain Ducasse at Essex House was the realization of Ducasse's vision to create an American showcase for the artistry of his food using local produce. "The restaurant is the result of my long-time admiration of American products," explains Ducasse. "Along with Paris, New York is probably one of the most challenging cities in the world, however it is undoubtedly the most spectacular restaurant-city due to its synthesis of international cultures. It is for that reason and my love for food which leads me on a continuous search for new flavors and to share this passion with others." Our previous review of Alain Ducasse at Essex House follows:

Alain Ducasse presently consists of a 65-seat dining room, a Petit Salon or lounge; the Salon de Soie, an exquisite private dining room; and the Chef's Table or Aquarium. The 65-seat main dining room, which is open Tuesday through Saturday, with only one seating per evening for dinner, and on Thursdays and Fridays for lunch, offers Mediterranean influenced and contemporary classic cuisine ranging from three-to six-course prix-fixe tasting menus.

In the renovation process, Alain Ducasse refurbished the former restaurant's gilded wood paneling, granite columns and rosewood walls, however decided to break away from the formal or minimalist side and bring new life to this universe dedicated to the pleasure of the guests. Resolutely colorful, each room has its individual identity, with particular attention given to the acoustics - thus the decor is enriched with some of Alain Ducasse's private collection of antique objects, contemporary photographs and works of art.

As food preparation and technique are an integral element of Alain Ducasse's philosophy, he designed a kitchen that met his exact specifications. This included the shipping of a MOLTENI 3,000-pound-stove from France, and outfitting the kitchen with the latest induction, vacuum-pack, spit roasting, griddle, wok, grilling and fiber optic technology.

In Alain Ducasse's eyes every guest is a 'star' and he insists on treating each and everyone as such. No matter what day of the week, what country or whether he is in the restaurant or not, he believes there is only one criterion for success - quality. To maintain this level of excellence, Alain Ducasse relies heavily on strong teams in whom he has confidence; he gives the tempo and inspires the energy to continue his incessant quest for perfection. Didier Elena (31), his right-hand-man and chef de cuisine, has worked with M. Ducasse for more than 13 years and is in charge of the kitchen; Pierre Grall is the dining room director and carefully looks after the customers; and sommelier Pieter Verheyde and wine director Gérard Margeon are responsible for selecting the greatest international wines.
 
 
 

HOURS AND ADDITIONAL INFO

DINNER
Monday - Thursday: 6:30pm - 9:30pm
Friday - Saturday: 5:30pm to 9:30pm
Sunday: Closed
Price: Very Expensive. About $50 and up per person.
Cuisines:
French

 
 

ALAIN DUCASSE INFORMATION

 
Payment:
All Major
Ambience:
Fine Dining
 
 
Reservations:
Mandatory
 
 
Special Features:
NYC Preferred
Romantic
 
 
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  ALAIN DUCASSE ADDRESS  
  Telephone:   (212) 265-7300  
  Address:   160 Central Park S
New York NY 10019+1502
 
  Cross Streets:   bet. 6th & 7th Aves.  
  Subway:   B, Q, N, R  to 57th Street  
  Web Site:   www.alain-ducasse.com  
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