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Restaurant Le Meurice Alain Ducasse
Hôtel Le Meurice

228 rue de Rivoli, 75001 Paris, France.
Téléphone : +33 1 58 00 21 19
E-mail :
Contact & Information
For dinner
Tel: +33 1 58 00 21 19
E-mail :
For a private event
Opening hours
Closed until at least Sunday 15th November.

Dinner: Monday to Friday from 7:30pm to 9:45pm
Jackets are required for gentlemen

The Team - Restaurant le Meurice Alain Ducasse Paris

The team
Being welcoming, yes.
But an honest and sincere welcome.
Discover the team
Amaury Bouhours - Executive Chef
Executive chef Amaury Bouhours is the rising star of our Alain Ducasse restaurant. Beginning his career at Le Louis XV in Monaco, he then went on to work for Alain Ducasse restaurants around Paris, including Alain Ducasse au Plaza Athénée, before joining Le Meurice as chef de cuisine under Jocelyn Herland. Describing his protégé, Alain Ducasse says Amaury was a natural choice for the role, “embodying a youthful outlook and fresh approach to ‘Essential Cuisine’, with a passion for authentic flavours and the excellence of contemporary French gastronomy”.

Cédric Grolet -Pastry chef
Cédric Grolet was born and raised in Firminy, close to Saint-Étienne. After earning his CAP in Pastry, Chocolates & Ice creams from Puy-en-Velay, he was awarded a vocational diploma at the well-known École Nationale Supérieure de la Pâtisserie at Yssingeaux. By this time he had already begun to collect awards: Best Apprentice in Auvergne, third place in the Best Apprentice in France, National Trophy in Icing, and first prize at the Festival National des Croquembouches in 2005.

Taken on at Fauchon, he was quickly spotted by chefs Christophe Adam and Benoit Couvrand, whom he accompanied to Beijing to train their new teams. On his return to Paris he took on the coveted position of Research & Development at Fauchon, where he remained for five years. Cédric joined Le Meurice as a sous-chef in 2011, before rising rapidly to the position of Chef Patissier.
Frédéric Rouen - Restaurant Manager
As soon as he had completed his training, Frédéric decided to devote his career to Palace Hotels. After an internship at the Royal Club at Évian, he became an apprentice chef and then chef de rang at the Connaught Hotel, a five-star venue in London. He returned to France to work with Joël Robuchon, avenue Raymond Poincaré, as an apprentice waiter, then as demi chef de rang and finally as chef de rang.

When Alain Ducasse took over the management of the establishment in the summer of 1996 he took note of Frédéric’s professionalism and talent and made him an offer to join his team. Frédéric would thus later become maître d’hôtel at restaurant Alain Ducasse au Plaza Athénée. In December 2007 he was named restaurant manager at Jules Verne, from where he then moved to the Ritz, before becoming restaurant manager at le Meurice in 2012.

After 15 years of collaboration with Alain Ducasse, Frédéric is very happy to be working with him once again.
A simple, true and absolute story
is told here.
An experience full of emotions.
Discover the experience

Restaurant le Meurice Alain Ducasse