Diversification of the food offer: this is the main goal of Frech chefs, who are creating more and more groups of restaurant service year after year. Yannick Alléno opens a sushi bar at the Pavillon Ledoyen, while Alain Ducasse launches his gourmande cruise lines.

 

Paris has molded its gastronomic vocation into something legendary, and equally in this direction is the initiative that from this coming autumn will involve chef Alain Ducasse, ready to launch a calendar of gourmande cruises on the Seine (Ducasse sur Seine), in collaboration with the river tourist company Citysurfing. The Ducasse Paris Group will manage the dining format on the first electric boat sailing on the Seine, the result of an 11 million Euro investment, which involves approximately 200 people on site, for a total of 18 months of work.

When fully operational, the vessel will employ seventy people and will make 700 cruises a year, sailing between the gardens of the Trocadero and the Eiffel Tower: a floating restaurant that can seat up to 200 guests for 2 daily services, an hour and a half each. At the mooring, waiting to embark, you can take advantage of the aperitif service or ejnoy a tea in the afternoon. The project, entrusted to architect Gerard Ronzatti, plays on transparencies and reflecting surfaces.

On the table the proposal will be oriented towards a seasonal and not too formal menu, which gives a nod to bistro features: local products, market cuisine, cooking methods respectful of the ingredients (and everything will be cooked on board). All this with the touch of Ducasse––who is launching a large number of projects in the city, and is preparing to inaugurate the second Spoon brand, after the rebirth last autumn, in Place de la Bourse.