A gastronomic theatre through the backdoor . . .

Alain Ducasse's gastronomic kitchen which seen from where we were sat at his 3-star Michelin restaurant at the Plaza Athenee was like watching a theatre performance. 7 courses of delight smack in the middle of all the action. I remember thinking I wish I had not eaten that huge piece of pork at the Maison Baccarat earlier as what awaited us by the Chef was an epicurian adventure which included cockscombe among many other things.

From our room we descended up the bar for Grey Goose martinis then onto Ducasse. . . via the backdoor . . .

down the stairs . . .

to witness this . . . .

and to sit, just Lynn and I with the unwavering attention of sommeliers, a maitre de and waiters who took care of us under the watchful eye of the Chef (he's the guy without the big white hat).

the beginning

cockscombe

curtains down

the end

and back to the surface of the restaurant with our goody bags and customised menus . . . what bliss it was to climb up the stairs to bed . . . stuffed little gourmand piggies. Thank you Chef.