Alain Ducasse

New York, NY, November 1, 2005

Alain Ducasse at the Essex House has been honored with three stars by the Michelin Guide New York City 2006 making Alain Ducasse the only chef ever to have three restaurants (the celebrated Alain Ducasse at the Plaza Athénée, Paris, and Louis XV-Alain Ducasse in Monaco are the other two) with three stars each from the prestigious guide. Three stars is the highest rating from the Michelin Guide. Michelin announced the results of their New York City guide for 2006 this morning.

Alain Ducasse has a history of breaking records in the industry

In 1990, at the age of 33, Alain Ducasse was Chef des Cuisines at the Hôtel de Paris in Monaco, managing the "Le Louis XV" restaurant, when it was awarded three stars in the Red Guide. Le Louis XV was the first hotel restaurant to receive three-stars.

Eight years later, in March 1998, Alain Ducasse became the first six-star chef (three for the "Alain Ducasse" restaurant at the Hôtel du Parc in Paris, and three for the "Le Louis XV-Alain Ducasse" restaurant in the Hôtel de Paris in Monaco) in the history of the Michelin Guide. Ducasse then moved his Parisian signature "Alain Ducasse" restaurant to reside in the Hotel Plaza Athénée in Paris and was awarded three stars for the restaurant in March 2001.

Michelin’s three star rating indicates "exceptional cuisine, worth a special journey," where diners eat extremely well, sometimes superbly. The wine list features generally outstanding vintages, and the surroundings and service are part of this unique experience.

To maintain this level of excellence, Alain Ducasse relies heavily on strong teams in whom he has confidence ; he gives the tempo and inspires the energy to continue his incessant quest for perfection. Tony Esnault, 34, Executive Chef, has worked with Alain Ducasse for three years in Monaco and has known, traveled and shared the same passionate exploration of cuisine and hospitality for over seven years. Yannis Stanisiere is the restaurant manager and carefully looks after the guests while Andre Compeyre, Chef Sommelier, is responsible for selecting the greatest international wines.

Since its opening five years ago, the Alain Ducasse at the Essex House restaurant has been awarded three Michelin stars, has been reviewed three times by the New York Times, Mobil Guide’s 2002 Five-Star Award, the 2002 AAA Five Diamond Award, James Beard Foundation’s "Best New Restaurant of 2000" Award and was named one of Condé Nast Traveler’s 2001 "100 Hot Tables" and one of Food & Wine’s 2002 "America’s Best Hotel Restaurants."

Additionally, Alain Ducasse was the recipient of the 2002 GQ "Men of the Year" Best Chef Award, inducted into the James Beard Foundation’s 2002 "Who’s Who of Food and Beverage in America" and was named Bon Appétit’s 2001 "Chef of the Year."

The ALAIN DUCASSE AT THE ESSEX HOUSE restaurant is located at 155 West 58th Street, between 6th and 7th avenues, New York, NY 10019. For further information and reservations, please call (212) 265 7300, fax (212) 265 9300 or e-mail ADNY@alain-ducasse.com