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Recommended reviews and articles about this restaurant:  Bonjour Paris  /  /  /  Frommer's Guide  /  GAYOT  /  /  Patricia Wells



  14, rue de Marignan / 75008


  +33 (0) 1 40 76 34 44


  +33 (0) 1 40 76 34 37


  Stéphane Colé
Sommelier:   Olivier Leblanc
Head Sommelier,
Groupe Alain Ducasse:
Gérard Margeon
Chef Propriétaire:   Alain Ducasse

Official Site:

  Yes Click here

Spoon Food & Wine, a Spring 2003 cookbook release from Ici La Press, showcases the boldly innovative dishes developed by Michelin six-star Chef Alain Ducasse for his iconoclastic "Spoon" restaurants worldwide.

Ducasse, the internationally acclaimed Chef and owner of Michelin three-star restaurants in Paris and Monte Carlo and "Alain Ducasse at the Essex House" in New York, serves up an extraordinary array of original creations inspired by the cuisines of many cultures. Popularized at Ducasse's "Spoon" restaurants in London, Paris, Tokyo, Saint Tropez and Mauritius, the 252 recipes featured in Spoon Food & Wine reflect a fusion of classic French technique with culinary influences of the Mediterranean region, the Americas and West Indies, the Middle East and Asia.

Proceeding from appetizers and starters to entrées and desserts, the book complements each recipe with suggested pairings of suitable quality wines recommended from vineyards around the world. Spoon provides original recipes for stocks, sauces and dressings required in preparations, as well as for dozens of accompaniments suggested to enhance the enjoyment of specific main dishes.

In his introduction to Spoon Food & Wine, Ducasse declares that he aims to awaken in every reader a "spirit of exploration" which recognizes "that there are no one-way streets, that you are not trapped on a 'motorway' of taste." Combining simplicity with sophistication, "Spoon has taught me that life is a chameleon — it takes on the colors of our desires," he writes. "With this book, I feel as if my cooking has taken on a new, free, cheeky and slightly provocative personality, unlike that of my forebears, but what today's food lovers want."

The elegant photography of Spoon creations and restaurants is the work of Hartmut Kiefer. Kiefer's widely praised work appears regularly in international publications and advertising, as well as cookbooks such as Pierre Hermé's Desserts.


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