Ducasse sur Seine

The cuisine aboard Ducasse sur Seine embodies Alain Ducasse's culinary philosophy—respect for ingredients, technical precision, and a commitment to showcasing French gastronomy at its finest. Under the direction of Chef Jean-Philippe Berens, with contributions from Chef Amaury Bouhours, the kitchen delivers tasting menus that balance sophistication with accessibility, creating dishes that are both impressive and deeply satisfying.

The menu structure offers flexibility through 4, 5, or 6-course options, allowing guests to choose the depth of their culinary journey. Each menu is carefully composed to create a progression of flavors and textures, building from lighter, more delicate preparations to richer, more substantial courses before concluding with refined desserts. This classical French approach to menu composition ensures a satisfying arc to the meal, with each course preparing your palate for what follows.

Seasonality drives the menu development. Fresh ingredients arrive each morning, and the kitchen adapts its offerings to reflect what's at peak quality. This commitment to seasonal cooking means the menu evolves throughout the year, offering different experiences depending on when you visit. Spring might bring delicate vegetables and lighter preparations, while autumn showcases heartier ingredients and more robust flavors.

The cooking style is distinctly contemporary French—rooted in classical techniques but expressed with modern sensibility. You'll find traditional French ingredients and flavor combinations, but the presentations are refined and current, avoiding both the heaviness of old-school haute cuisine and the molecular extremes of avant-garde cooking. The result is food that feels both familiar and exciting, comforting and sophisticated.

Technique is evident in every dish, from perfectly executed cooking temperatures to precise seasoning and thoughtful textural contrasts. The kitchen demonstrates particular skill with proteins—whether fish, poultry, or meat—achieving that ideal balance of proper cooking and maximum flavor. Sauces are refined and purposeful, enhancing rather than masking the primary ingredients.

The vegetarian options receive equal attention and creativity, reflecting contemporary dining preferences without compromising on sophistication or satisfaction. These aren't afterthought dishes but fully realized creations that showcase vegetables and plant-based ingredients with the same respect given to proteins.

The wine pairings deserve special mention. The sommelier team has assembled a collection of 100 references from exceptional terroirs, with a particular focus on producers who practice responsible viticulture. The pairings are thoughtfully matched to each course, offering both classic combinations and more adventurous selections that highlight lesser-known regions or emerging winemakers. The wine service is knowledgeable and enthusiastic, with staff happy to discuss the selections and adjust recommendations based on your preferences.

Bread service, often overlooked, receives proper attention here. Fresh bread arrives warm, with quality butter, providing those essential moments between courses when you want something to nibble while anticipating the next dish.

Desserts conclude the meal with appropriate finesse—sweet but not cloying, creative but not bizarre, satisfying but not heavy. The pastry work demonstrates technical skill while maintaining the seasonal and contemporary approach that characterizes the entire menu.

For special occasions, festive menus are available, offering enhanced options that elevate the experience even further. These special menus might feature luxury ingredients like foie gras or truffle, or simply more elaborate preparations of seasonal specialties.

The kitchen's ability to execute at this level while operating on a moving boat is impressive. The consistency and quality remain high regardless of the challenges inherent in the venue, a testament to both the team's skill and the careful planning that goes into each service.