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December 2014
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The showstopper is in the aesthetics

Hotel Plaza Athénée, Restaurant Alain Ducasse at Plaza Athéneée © Pierre Monetta

Inspired by nature, the dishes invented by this top chef are based on how these seasonal products are fabricated, from their content to their form. Here, a Japanese spoon accompanies black rice seafood, or there, a frosted Saint Louis glass tinged with the pigments of carrot, celery and cucumber juice. Here, a wood spatula edged with organic butter, and there a vegetable garden of aromatic herbs scattered in green strands. The showstopper is in the aesthetics, in this choreography of detail that sets the dinner scene.

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