Since 1969, restaurant, hotel, travel & other witty reviews by a handpicked, worldwide team of discerning professionals—and your views, too.

Alain Ducasse and Joël Robuchon
Old Enemies Bury the War Hatchet in the Ovens

As of November 23, 2005, the Relais du Parc is offering a "best of" menu consisting of select specialties by the new dynamic duo, Alain Ducasse and Joël Robuchon, whose long-time rivalry made headlines in the past.

Four dishes by Ducasse and Robuchon each are offered on the menu at this former annex of celebrated restaurant “59” (currently closed for renovations), where Robuchon bid farewell in 1996, and where his successor, Ducasse, began his tenure that same year. Of course, gourmets are still raving about the meals served here in the past by these illustrious chefs, such as Robuchon’s savory tart of truffles, onions and smoked bacon, or Ducasse’s langoustines from Southern Brittany, enhanced with Iranian caviar, and also his caviar gelée with a cauliflower purée or, better yet, wild hare from the Loire Valley either "à la Royale" (stuffed with foie gras and roasted), or stewed in a civet.

Cooking in common

The fantastic menu above may someday become a reality again, but today we can enjoy Robuchon’s cream of pumpkin soup, whiting in an herb and butter sauce (€27), cabbage stuffed with pigeon and foie gras (€34), or Ducasse’s version of crispy bacon and Pompadour potato casserole (€30), red mullet filets with Niçoise-style Swiss chard, or his signature baked macaroni with butter, ham and truffles (€15). A few very refined desserts, inspired by the two chefs, complete the meal. The wine cellar is rich with important wines from Burgundy, fussed over by sommelier Gérard Margeon. The best bottles are, for the most part, also served by the glass, or in carafes.

This collaboration—unthinkable when the two star chefs were in competition for the lead role—is the result of crossed destinies, from Monte Carlo to Las Vegas, and of their common links with the Accor Group. Their endeavor, based on a well-adapted marketing scheme and on the revitalization of a restaurant, is a timely one, similar to that of Alain Senderens, who reduced the bill of fare by a third at his new “bistrocized” namesake.

All smiles: Alain Ducasse, André Gayot, Joël Robuchon and Sophie Gayot

The prix-fixe lunch menu is €45 including appetizer, main course, a glass of wine and coffee. Count on €70 à la carte.

Le Relais du Parc
57, avenue Raymond Poincaré
75016 Paris
01 44 05 66 10
Open for lunch and dinner from Tuesday to Saturday. Valet parking.


Both Ducasse and Robuchon were awarded "
One of the Top 40 Restaurants in the US for 2005." Find out more about the dining emporium of each chef:
Alain Ducasse
Joël Robuchon

(Published 11/23/05)


GAYOT's Annual Restaurant Awards honor America's best chefs, as well as promising newcomers and a top restaurateur.