Alain Ducasse at Morpheus
The man with the most Michelin stars in the world runs this destination-dining venture in the late Zaha Hadid’s ethereal Morpheus. Silver and cream hues and crystal accents set the tone for exquisite haute cuisine prepared by French chef Cedric Sabatin. Ducasse’s imprint is obvious, from the masterful execution of seafood, including Brittany blue lobster and Dover sole, to a focus on simplicity and seasonality to let produce shine. There are also loads of thoughtful personal touches, including welcome glasses of champagne from Ducasse’s label and tableware from his own collection.
