Alain Ducasse Average at Best (LONG)
Dinner at Ducasse last night pretty disappointing overall....
Sea Scallops with Osetra caviar with watercress vichyssoise
Very tasty(but a 40 dollar supplement???)
husband had brocoletti ravioli with frog legs which was delicious
Second Round of Apps
Roasted maine lobster tough and tasted like it was marinated in ketchup
Seared halibut plain and boring
Entrees nothing to speak of at all
Boneless sqauab with vegetables nondescript and ribeye chewy with an awful (and cold) mushroom sauce
Desserts were also nondescript and average. Takes about 20 minutes to get a check as they bring out sweet after sweet after sweet.
The service is overall pretty amazing (as was french bottle of burgundy) and it does feel like you are part of something special but average food is just not acceptable at a dinner two to three times that of Daniel, Jean Georges and many others.
Place was nearly empty at 7 and about half full when we left at 9:45. Crowd was a mix of out of towners (guy on his cell phone yelling half the time), a few french folk, a few native new yorkers (us) and John Walsh of Americas Most Wanted.
Dunno how this place makes it..
Two years ago my wife and I and another couple ate at his Paris restaurant. The prix fixe price was 1500FF with suppliments and a substantial markup on wine. With the exception of the presentation of his baba au rhum and the amount of sterling silver used in service none of us were impressed. The atmosphere was "stiff" and very restrained, not the type of sumptuous luxury that I had expected. (Of course this was Joel Robuchon's old restaurant but my expectations were different this time.) The dining rooms which totalled, perhaps, 40 seats, were mostly Americans and Asians. Frankly it did not really "feel" like a Paris restaurant.
Prior to the meal his manaager was being interviewed in English and she revealed that he was planning on opening a restaurant in the U. S. Overhearing this we were excited. Alain Ducasse on this side of the ocean!
But after the meal our opinions changed. We have no intention of visiting any of the many restaurants he now lends his name to, no matter what country, city or airport they may open in.
The man I work for enjoys two successful restaurants in the East Village- although lately business is down in both, one suffering more than the other. He had dinner at A.D. soon after it opened and the next day he said that overall the dishes lacked creativity and that he was not impressed.