Alain Ducasse Price?
Mar 7th, 2001 | 09:58 AM
#3
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I had a birthday celebration at Arpege a couple of years ago. We still have the bill. Nearly $350 for two, which included a $130 bottle of wine. I'd guess you'll spend about the same. But, how often does one have such a chance to do so! And it is unlikely you'll do that every night of your trip...
Mar 7th, 2001 | 11:41 AM
#4
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Diane <BR>Please tell me more about your experience with L'Arpege. My husband and I are eager to make our reservation there for our May trip. Is it worthy? Is the food exceptional? how about service? Can we do it for around $200 for two of us without any wine? Do they have a prix- fixed dinners? Please and thanks. <BR>Nina
Mar 7th, 2001 | 10:10 PM
#6
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Christina: Your are welcome. His web site is: <BR> <BR>www.alainducasse.com <BR> <BR>You can read the menu there. It's impressing. <BR>Bon appétit!
Mar 8th, 2001 | 09:54 AM
#7
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I did not enjoy it as much as I hoped. It reminded me more of a 5-star restaurant in NYC than in Paris. How to describe it -- maybe more like a very high-quality restaurant where well-heeled French businessmen take clients with wives to dine. It wasn't what I would call "romantic." The service was very professional, the food exceptional, but the ambiance was more high-power-chic-impersonal than I-love-Paris-elegance. Does that help? It might be hard to do it for under $200. Even without wine.
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Mar 8th, 2001 | 01:30 PM
#8
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Nina, you may be interested to know that Alain Passard, chef at Arpege, has decided to eliminate meat from the menu. He's currently still serving it, but starting this spring he's going to phase it out almost entirly. Apparently he no longer eats meat himself, and given Mad Cow and the possibility of dioxin in farmed fish and seafood, does not want to subject his clientele to it, either. So Arpege is to become the first haute vegetarian restaurant in Paris...
Mar 10th, 2001 | 11:26 AM
#9
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There is a Ducasse restaurant in NYC where I live. The price is outragious and the review by New York Times is very bad. I go to another restaurant where the chef was trained by Ducasse. It's a fraction of what one would have to pay at the Ducasse restaurant.
