The perfect pairing by Cucina x Campari
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“Each of my restaurants tells a unique story,” says Alain Ducasse. Indeed, each of his establishments has its own, distinctive personality. From the Michelin-star restaurant to the fancy canteen, from the bistro to the Italian trattoria, so many different stories and so many unforgettable experiences.
SapidSapid is a refectory offering a vivid and tasty vegetable cuisine, occasionally seasoned with marine proteins. The restaurant forges partnerships with market gardeners, farmers and seafood artisans who work in a sustainable and reasoned way.
Aux LyonnaisLes Lyonnais, it is all the charm of “bouchons”, the typical Lyonnais bistros, made available in Paris. The chef, Marie-Victorine Manoa, brilliantly interprets the Lyon culinary repertoire: pâté en croûte, pike-perch quenelle, pork in all forms...
ChampeauxAbove the Forum des Halles, under the Canopy, Champeaux is a brasserie of the 21st century which revisits the finest classics of this repertoire. This neo-brasserie is a real place of life, where everyone invents her or his own experience, alone, with family or friends.
BenoitParisian bistro that hold a Michelin star, Benoit has been an institution since 1912. In addition to a carefully preserved period decor (copper coat hooks, red velvet banquettes, etc.), it has kept a tradition of generous recipes and super-size portions.
AllardIn the heart of Saint-Germain-des-Prés, Allard has been one of the finest gourmet addresses in Paris for nearly 80 years. The restaurant is imbued with the spirit of Marthe Allard, the "mother cook" who founded the house in 1932.