Alain Ducasse at Morpheus: restaurant review
- The traditional philosophy of Provençal dining is the highlight at Alain Ducasse at Morpheus, where the chef offers reinterpretations of French classics
Paying homage to the savoir faire of French gastronomy, Alain Ducasse at Morpheus offers fine dining with a contemporary vision. Located in the Morpheus hotel, it’s where chef Cedric Satabin offers his reinterpretations of the French classics.
Seasonal ingredients are sourced from small farms and fishermen using just rod and line, serving to highlight the traditional philosophy of Provençal dining. The collection of over 1,200 French fine wines provides a complement to any dinner.
With a brief menu that features Mediterranean gamberoni, hand-dived scallop and stuffed pigeon, the restaurant is appropriate for important occasions – especially its chef’s table that seats eight.
Signature dishes
Mediterranean gamberoni delicate gelée, gold caviar
Spiny artichokes, chickpea fresh pasta, hay yogurt and pollen
Rum Baba Like in Monte-Carlo
Contact details
Level 3, Morpheus, City of Dreams,
