Ducasse Baccarat. An exceptional venue hosting a remarkable gastronomic experience

Ducasse Baccarat is an exceptional venue. You know our golden trio for a successful restaurant experience: the cuisine, the service, the setting. While the restaurant has not yet earned a Michelin star (just wait—it won’t be long), the venue and decor are undoubtedly worthy of three. Part 1 – The Venue The setting is the former Bischoffsheim mansion, built in 1895 by a wealthy family. The granddaughter of the original owner, Marie-Laure Bischoffsheim, became the Vicomtesse de Noailles after marrying into one of France’s most prestigious noble families. Until her death in 1970, Marie-Laure Noailles hosted countless gatherings here with avant-garde artists such as Cocteau, Poulenc, Buñuel, Giacometti... The mansion still belongs to her daughters, who have leased it to Baccarat. The company first opened a museum there, showcasing its crystal masterpieces. In 2024, Baccarat partnered with Alain Ducasse to open the Ducasse Baccarat restaurant, where art is present far beyond the kitchen. The entrance is decorated by the renowned designer Harry Nuriev, who illustrated the art of crystal-making on the walls. Then you enter the foyer, where stained-glass artist Pierre Tatin created a stunning mural made of colored crystal. You ascend the majestic staircase to reach the former dining room of the vicomtesse, with its soaring ceiling, enormous mirrors, and walls now adorned with a beautiful, modern oak shelf design by artist Jean-Guillaume Mathiaut. At the end of the meal, we had the privilege of touring the rest of the restaurant: the second, modern-style dining room with its bar; a gorgeous round room turned into a wine tasting cellar where the sommelier may guide you through his selections; the garden terrace—a calm, secret spot worth revisiting in summer; and the showstopper, the magnificent, grand ballroom available for private events. And just when you think you’ve seen it all, a visit to the restroom offers yet another marvel: stunning decor with mirrors, transparent and red crystal. Part 2 – Service and Dishes If the setting is exceptional, the service matches it. We were warmly welcomed by the dining room manager Siham, who guided us throughout the meal and offered us the lovely tour afterward. Our sommelier was also outstanding—deeply knowledgeable, expressing the sensations wines evoked in an unconventional way, and revealing he came out of retirement to be part of this remarkable project. Every member of the team was in sync, perfectly balancing elegance and ease, allowing us to enjoy such luxury without ever feeling overwhelmed. Of course, the table was graced with Baccarat’s magnificent crystal glassware. We started with exquisite amuse-bouches, including a crispy oyster wrapped in a delicate tuile and, most notably, a stunning duck consommé with foie gras and green cabbage ❤️ We loved our first starter—surprising and full of freshness: a spiced pea sorbet with parmesan crumble, vegetable charcoal (brilliant touch!), pine nuts, olive, and radish ❤️ The second starter, asparagus with lemon and citrus, topped with bottarga, was equally refreshing. Another wonderful surprise was the roasted monkfish with mild spices, served with a red wine-based vegetarian-style jus. Not only was the monkfish cooked to perfection, but it was surrounded by a cabbage powder that added a rare, chalky flavor that paired beautifully with the fish ❤️ Our next dish was slices of lamb breast laid on a bed of spinach, caramelized onions, grated orange zest, and fresh mint. The lamb was flavorful and bold, well balanced by the sweetness of the spinach. Before dessert, we enjoyed a refreshing palate cleanser: a celery consommé served with a celery stalk as a spoon. Our dessert was a perfect match of near-compote strawberry, vanilla ice cream, and a bold basil pesto ❤️ A truly wonderful experience!