With his inaugural concept in Macau, celebrated chef Alain Ducasse has brought first class, seasonal, classic French gastronomy to the city. Conceived by Patrick Jouin and Sanjit Manku, the restaurant employs refractive and reflective glass columns to establish a spacious and contemporary ambience that mirrors the kitchen’s objective – to refine and revitalise some of the most iconic French dishes. The restaurant presents a concise menu showcasing seasonal produce as a tribute to nature’s bounty. As part of this commitment, the establishment supports responsible suppliers, procuring line-caught seafood and ingredients from independent farms.