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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 : restaurant.lmp@dorchestercollection.com
Contact & Information
For lunch or dinner
Tel: +33 1 58 00 21 19
E-mail : restaurant.lmp@dorchestercollection.com
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For a private event
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Opening hours
Breakfast: weekdays from 7am to 10:30am
and on weekends from 7am to 11am
Lunch: Monday to Friday from 12:30pm to 2pm
Dinner: Monday to Friday from 7:30pm to 10pm


Closed from Saturday July, 28th to Tuesday August, 28th (reopening for lunch)


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
Jocelyn Herland - Executive Chef
Born in Auvergne, France, Jocelyn Herland, has worked with Alain Ducasse for many years. From 1997–2000, he was chef de partie at Restaurant Alain Ducasse at 59 Avenue Poincaré (three Michelin stars). He then moved as chef de partie to Restaurant Opéra (one Michelin star) at Hotel Intercontinental in Paris, and as sous chef at the Royal Monceau Hotel.

In December 2003, when Alain Ducasse introduced new head chef Christophe Moret to Alain Ducasse au Plaza Athénée in Paris, Herland joined him as sous chef, progressing to chef adjoint (deputy).

In 2007 Herland became executive chef at Alain Ducasse at The Dorchester (three Michelin stars), before moving to Le Meurice as executive chef at Restaurant le Meurice Alain Ducasse in January 2016. In keeping with Alain Ducasse’s philosophy, the freshest and seasonal produce, strictly sourced for their quality and provenance, are vital to providing the finest cuisine.
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