2024-01-19 17:12:00
In 2014, with the complicity of chef Romain Meder, Alain Ducasse turned the tables by installing, on the menu of his three-star restaurant at the Plaza Athénée in Paris, a new cuisine, focused on cereals and fish. He calls it “naturalness”. Ten years later, he ended his collaboration with the palace on avenue Montaigne, which replaced him with Jean Imbert.
But he remains one of the main voices of the plant-based revolution taking place at the table. With his chefs, including Emmanuel Pilon at Louis XV in Monaco or Amaury Bouhours at Meurice in Paris, he works on reversing the relationship between plant and animal protein. This is not banned in principle, but no longer the central element of the plate.
Taste the plant-based cuisine of Daniel Humm at Le Meurice in Paris
At the end of January, Alain Ducasse will go a little further by inviting the Swiss Daniel Humm to the kitchens of Meurice. Awarded three Michelin stars since 2011 in his Manhattan establishment, Eleven Madison Park, voted best restaurant in the world in 2017, the chef made a radical change after the pandemic by focusing his cuisine 100% on plants. The Red Guide welcomes the approach and makes him, in 2022, the first triple-starred chef for an entirely vegan menu. From January 30 to February 2, Daniel Humm will settle in Paris and will have four four-handed dinners with Amaury Bouhours. An opportunity to discover his cuisine since, of the ten services planned in the tasting menu (see below), Humm will sign half of them. At the end of February, Amaury Bouhours will travel to New York for a sort of return match.
The menu of Daniel Humm and Amaury Bouhours
- Canapes by Amaury Bouhours: chestnut and quince tartlet, grated bergamot; crispy sage leaf, blackcurrant pepper
- Kohlrabi cream, dehydrated plum, geranium by Amaury Bouhours
- All about radishes: tea, salad and quenelle by Daniel Humm (see Instagram post below)
- Red beetroot, sweet pepper and amaranth puffed by Amaury Bouhours
- Cabbage, toburi and kohlrabi by Daniel Humm
- Pumpkin Bread and Butter by Daniel Humm
- Roasted butternut, parsley, pickle and black truffle by Amaury Bouhours
- Fried mushroom, ginger and lemongrass by Daniel Humm
- Braised green cabbage, hops and Buddha’s hand by Amaury Bouhours
- Potato and black truffle by Daniel Humm
- Frosted Citrus Disc by Daniel Humm
- Coconut, Baie des Cimes by Cédric Grolet, pastry chef at Le Meurice
Single menu at €440 per person excluding drinks. Reservation required on the Meurice website
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