CUISINEMUNI ALAIN DUCASSE / MUNI LA TERRASSE
MUNI ALAIN DUCASSE
opens in Kyoto.
Ducasse Paris, founded by Alain Ducasse, opens two restaurants. MUNI ALAIN DUCASSE, a contemporary restaurant for the dinner time that will bring to the Kyoto gastronomic scene a sophisticated approach of French cuisine, in an exclusive ambiance. Open onto a dry Japanese garden, the restaurant will include exclusive pieces of architecture and design. The other one is MUNI LA TERRASSE, where you can enjoy breakfast, lunch, and tea time while admiring the scenic Katsura river landscape. The chef is none other than Hugues Gérard, who has a wealth of experience at Ducasse three-star restaurants in Paris, Monaco, and London.
Ducasse Paris, founded by Alain Ducasse manages more than thirty restaurants in ten countries, from authentic bistros and casual brasseries to three Michelin starred restaurants, a network of more than 500 Hôtels & Restaurants in Europe called Les Collectionneurs, an international Education division in culinary and pastry arts in partnership with Sommet Education, handmade bean-to-bar chocolate shops, handmade bean-to-cup coffee shops that Alain Ducasse has developed over thirty years.
INFORMATION
- HOURS
- Dinner / 17: 30 to
(Last Order) 21:00 Last Entry 20:30 - Contact
- +81 75-873-7771
(10:00-22:00) - fbservice@muni-kyoto.com
- When using MUNI ALAIN DUCASSE, please refrain from wearing casual clothes such as shorts and sandals for men, and wear a shirt with a collar or a jacket.
- Children below 12 years old must use private room.
- HOURS
- Breakfast / 07:00 to
(Last Order) 09:30
Lunch / 11:30 to
(Last Order) 14:00
Tea Time / 14:00 to
(Last Order) 15:30 Close 16:30 - Contact
- +81 75-873-7770
(10:00-22:00) - fbservice@muni-kyoto.com
- Breakfast is only available to hotel guests and reservation guests.
- 14:00~16:30 Tea time only With tea or coffee *Afternoon tea stand for snacks and sweets must be reserved by the day before.
- When using MUNI LA TERRASSE, wearing a shirt with a collar is not mandatory for men, but please do not wear too casual clothes.
Alain Ducasse
“ As each one of my restaurants, MUNI ALAIN DUCASSE is unique. Arashiyama is an iconic location to create a culinary destination in Kyoto, the thousand-year capital. The menu will be created exclusively for this restaurant, a contemporary French menu that I will personally conceive with Hugues Gerard, using carefully selected ingredients from local producers, and to be enjoyed in an incredible location, together, deliver an unforgettable experience.”
Alain Ducasse, who hails from the Landes region in the Southwest of France, is known for his innovation, attention to detail and dedication to both quality and technique. His desire to pass on this knowledge lies at the heart of all his projects. He is considered to be one of the most renowned chefs of his generation, and is at the helm of three restaurants each awarded by three Michelin stars in Monaco (Le Louis XV-Alain Ducasse à l’Hôtel de Paris), Paris (Alain Ducasse au Plaza Athénée) and London (Alain Ducasse at The Dorchester).
Hugues Gérard
MUNI ALAIN DUCASSE Executive Chef
Born in the West of France, Pay de la Loire, his first jobs were in the top kitchens around his home region. In 2009 in Paris, he worked in one of the Michelin-starred legendary Chef Alain Ducasse restaurant’s Spoon. Always on the hunt for new challenges, one of his most interesting career challenges came while at the age of 22, he left France for Monaco where he worked 3 years as Chef de Partie at the Louis XV, Alain Ducasse iconic restaurant. He was then trusted to work as Deputy Chef at two Ducasse exceptional restaurants in London (Dorchester and Rivea) where he continued to learn with passion the best culinary techniques. He finally worked his way up back in Paris, participating in creating revolutionary cuisine at two of the world’s most decorated Michelin-starred restaurants in Paris, L’Abeille at the Shangri-la with Christophe Moret and Alain Ducasse au Plaza Athenée where he was Deputy Chef. Having been raised under Alain Ducasse teachings of « Naturalness », he refuses to compromise on quality and uses only the finest and freshest ingredients, treated simply and with extreme perfection. After opening Mix by Alain Ducasse Dubai as Chef in 2019, he was appointed by Alain Ducasse to be the Chef for MUNI ALAIN DUCASSE.
