Getting acquainted with Spoon Paris

« I never forget that before cooking, there is nature. The menu pays tribute to nature with simple and healthy food for entertaining and tasty enjoyment. »

Alain Ducasse

In 2009, Spoon Paris announced a new era of sobriety, of delicio us food that is simple and natural. The new menu gives priority to legumes, grains, fruits and vegetables, without ignoring exceptional products like Poitou young rabbit and blue lobster of Brittany.

Origins

« When I was travelling, I came across produce and techniques that have inspired me ever since. I wanted to combine all that knowledge and share it with you… »

Alain Ducasse

In 1998, Alain Ducasse imagined SPOON, a place where culinary art comes in a variety of entertaining and international forms. SPOON Paris opened its doors on 17th December 1998 …
The principle of SPOON is simple: Liberty, modernity and awareness of the world around us, using produce authentically without losing identity. Our guests can travel towards unknown flavours and discover a whole range of preparation and cooking methods - wok, steam, plancha, grills, casseroles...