Legendary Chef Alain Ducasse 

Reveals the Essence of French Gastronomy at City of Dreams

An exclusive French gourmet extravaganza was held at Alain Ducasse at Morpheus, City of Dreams Macau on March 14 (Friday), with the special presence of legendary chef Alain Ducasse who guided the restaurant team to showcase his culinary philosophy through an exquisite wine pairing menu.

A legendary figure in French cuisine, Chef Ducasse oversees nearly 30 restaurants across nine countries, many of which have been awarded the coveted Michelin stars. Alain Ducasse at Morpheus earned two Michelin stars just six months after opening in 2019 and has retained this prestigious recognition in the MICHELIN Guide Hong Kong & Macau 2025. The restaurant has also received the prestigious One Diamond award from the Black Pearl Restaurant Guide, amongst many other recognitions.

In honor of Chef Ducasse’s visit to City of Dreams Macau, an exclusive dinner was hosted, offering guests a refined culinary and artistic experience. The evening featured captivating live performances, including a harp and violin duet, an enchanting saxophone and vocals by renowned singer-songwriter Phil Lam, creating an elegant dining atmosphere. Guests indulged in a five-course French feast, curated by Chef Ducasse and the culinary team headed by Cedric Satabin. During the main course, Chef Ducasse engaged with guests, sharing his unique culinary philosophy and creative inspirations.

The five-course menu featured a selection of Chef Ducasse’s most iconic creations, alongside classic French recipes. The first course, “Alaskan King Crab, Garden Peas, and Gold Caviar,” is a variation of one of the signature dishes of Chef Ducasse. The king crab legs, coated in crab roe mayonnaise, are served with French green peas in mousse, jelly, and smoked purée forms, topped with caviar specially sourced for the restaurant, all executed with minimalist techniques to showcase the freshest flavors of the ocean. 

The second and third courses are representative of the spring season and were dishes that head chef Cedric Satabin learned at Chef Ducasse’s legendary Monaco-based Louis XV – Alain Ducasse restaurant. “Green asparagus and morels, potato gnocchi” perfectly blends spring morel mushrooms and tender asparagus, offering a fresh, earthy flavor of the season. The “Wild turbot from Brittany on the embers, baby rainbow carrot and confit lemon” features wild Brittany dab fish, cooked using a combination of charcoal and confit methods, accompanied by rainbow carrot puree and confit lemon, with carrot leaf pesto and fish juices to end with a pure, sweet taste of the earth. 

Next, “Comté, spécial réserve 2022” was served, with its traditional maturation process intensifying the rich cheese aroma, leaving a lingering, indulgent milk scent. The meal concluded with “Chocolate and coffee from Alain Ducasse Manufacture in Paris” and exquisite seasonal sweets, perfectly rounding off the feast.All wines served at this event came from the wine cellar of Alain Ducasse at Morpheus. Carefully selected from the 1,200-label wine list, these pairings were thoughtfully chosen to create a truly unforgettable dining experience for guests. At the wine cellar, guests can feel transported to the heart of the French wine region thanks to a floor-to-ceiling artwork by François Houtin, a dedication for Chef Ducasse and Alain Ducasse at Morpheus, making it the only wine cellar of any of Chef Ducasse’s restaurants which features an artwork.  

While enjoying Chef Ducasse’s culinary creations, guests also admired the elegant interiors of the restaurant, designed by renowned designers Patrick Jouin and Sanjit Manku. The highlight is 619 glass pendant lights from Lasvit, cascading from the ceiling to evoke the feeling of a crystal bamboo garden. The space features carefully selected artistic pieces handpicked by Chef Ducasse, including ceramics from JL Coquet, Maison Bernardaud, and Rina Menardi, as well as show plates by Pascal Oudet, table lamps by Paul Champs, and Arita porcelain by Master Kamachi. For guests seeking a more private dining experience, the restaurant offers an exclusive Chef’s Table, thoughtfully designed for both intimacy and refinement. Every detail, from exquisite craftsmanship to exceptional service, reflects a commitment to excellence. 

These five curated dishes will be rolled out gradually at the restaurant. Guests are invited to indulge in the culinary wonders of French cuisine, as envisioned by legendary chef Alain Ducasse, at Alain Ducasse at Morpheus.