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Romain Meder

Romain Meder, who comes from Franche-Comté, carried out his training in France before fulfilling his dream of travelling around the world to explore new flavours.

He worked for a year in the British West Indies where he became acquainted with spicy Caribbean cuisine. On his return, his spent two years with Hélène Darroze in Paris and then offered his talents to the prestigious company Potel et Chabot rising from chef de partie to sous-chef.
He was spotted by Alain Ducasse who invited him to work alongside him at the Plaza Athenée, first as chef de partie, then as sous-chef and finally as Chef of La Cour Jardin. Alain Ducasse confirmed his place as as Chef by entrusting him with the running of his restaurant Spoon des Iles in Mauritius, which was a resounding success.

Whilst preparing for the opening of his restaurant in Doha, Alain Ducasse entrusted Romain Meder with a mission of the utmost importance, that of exploring the cuisines of Lebanon, Morocco and the west coast of India to create a definition of middle eastern haute cuisine. For a year and a half, Romain immersed himself in these traditions and the use of spices and vegetables. This unique experience was the creative source behind the menu at IDAM, the restaurant Alain Ducasse opened in Qatar’s Islamic Art Museum and where he naturally chose to place Romain at its helm.
In 2014, he returned to Paris to meticulously prepare the re-opening of Alain Ducasse’s new restaurant at the Plaza Athenée where he became, at not even 36 years of age, its executive chef.

Closing the Plaza Athenée for refurbishment lived up to all expectations. The stunning dining room whose Regence-style décor was revised and adjusted by Patrick Jouin and Sanjit Manku is simply stunning! A magnificent setting, just like that at the Meurice, where Alain Ducasse can showcase his cuisine. His style of cooking has also evolved, the great chef has reinvented the food served here using the concept of “naturality”, the culmination of his research into reaching the absolute truth of each ingredient. Alain Ducasse’s restaurant at the Plaza Athenée regained the ultimate 3-star accolade in February 2016.

The menu is based on a trilogy of fish, vegetables and cereals – a bold yet natural choice. A field of investigation which offers unique flavour combinations – with some classic recipes – asserting a entire way of thinking: utmost respect for the ingredients on their journey from producer to chef and virtuoso skills which seem to take a step back to give prominence to the pursuit of flavour. A way to provide the quintessence of haute cuisine, the chef’s holy grail, an endless quest…

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