In eleven days, eighteen chefs will gather under the exquisite glass canopy of the Grand Palais to share their cooking with food lovers young and old for the second annual Taste of Paris food festival. In anticipation of the big day, I went into the kitchens of the restaurant Alain Ducasse at the Plaza Athénée (just awarded 3 Michelin stars for 2016) to chat with head chef Romain Meder about the event, his cooking and how haute cuisine in Palace hotels compete with the city’s top neo-bistros.
La question obligatoire: what is it like working with Alain Ducasse?
There’s nothing like it. He gives us tremendous responsibility and allows us to be autonomous. We mature very quickly working by his side. In some cases, you’re working on the other side of the world — like I was, when he sent me to open Idam Doha, Qatar. You don’t see him all the time so you’re forced to convey his philosophy and his message to local teams and to diners. The opportunity he gave me in Doha was invaluable. It was challenging, of course: open a gastronomic restaurant, a café, several boutiques in museums. I had 51 cooks and a blank page. The…
