Prix de l’Innovation

Does Alain Ducasse ever take a break? In 2020 and 2021 alone he has opened a cookery school in Versailles, a luxury restaurant at the Versailles Grand Contrôle hotel, a plant-based restaurant, Sapid, an ice cream parlour, and collaborated with an international coffee brand. Some people imitate, others create. Alain Ducasse, of course, is one of the latter.

If any restaurant is truly of the moment, it’s Ark. Plant-based cooking, natural wines, and cocktails, locally sourced produce, zero waste, and a sustainable business model. All of it thought out in great detail. Banana peels are infused for cocktails, the mushrooms grown on an urban farm, the plates are from local makers, the lamps produced from seaweed and recycled paper. It looks great, tastes great, and it’s served without a sermon.