Foodservice consulting firm

by Alain Ducasse’s teams

Our work

Culinary expertise for tailor-made support

The DUCASSE Conseil teams are here to share their expertise with professionals looking to create or develop an F&B service offer, in France or abroad.

Daios Cove

Set in the privacy of a secluded cove in Vathi, Crete, Daios Cove Luxury Resort & Villas is the perfect choice for travelers seeking 5-star luxury accommodation in Crete.

Hotel & resort dining

Ponant Explorations

Ponant, a French maritime transport company based in Marseille, is rooted in the French tradition of luxury yachting, offering exceptional destinations and high-quality onboard service. Seeking to move further upmarket, Ponant wanted to upgrade its onboard meal services to strengthen its position in the luxury tourism sector.

Onboard catering

L’Oréal

DUCASSE Conseil was asked to assist L’Oréal Group’s Aulnay-sous-Bois and Clichy campus in their efforts to strengthen the skills of their kitchen teams and modernize the culinary offerings of their company restaurants.

Collective catering

Hôtel Le Yaca

A 5-star establishment in the heart of the village of St-Tropez, the Hotel Yaca called on DUCASSE Conseil to assist it in evolving its catering offering.

Hotel & resort dining

ZOÏ

Zoī is a groundbreaking e-health start-up firm specializing in preventive medicine. Through in-depth examinations and the use of novel digital solutions, doctors can reach a complete diagnosis for each patient. They then provide personalized recommendations, accessible via the app, to significantly improve patients’ quality of life and health.

Commercial catering

Présentation des contenants réalisés par DUCASSE Conseil en collaboration avec HENAFF

CNES

DUCASSE Conseil has been a partner of the French space studies center (CNES) and the European Space Agency (ESA) since 2004, proposing innovative recipes (“Food for Extreme Pleasure by Alain Ducasse”).

Onboard catering

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Customer feedback

A relationship of trust

Our collaboration with Ducasse Conseil over the past six years has been a cornerstone of the exceptional dining experiences we offer at the Ocean restaurant in Daios Cove. Their expertise, professionalism, and finesse have consistently elevated our culinary offerings to the highest level.

What makes this partnership truly special is the team behind Ducasse Conseil. Their passion and commitment have made them not just collaborators, but trusted partners who share our vision for excellence. Together, we continue to create unforgettable gastronomic experiences that define the essence of Daios Cove.

George Brilakis General manager DAIOS COVE

H. de B. Minceur requests were numerous to create unique recipes while adhering to our method.
“The Chefs” completely rethought certain culinary habits and turned them into truly creative propositions.
By placing taste at the heart of the project—whether gustatory, olfactory, or visual—Ducasse Conseil excels in the art of doing things right.

There is no doubt that Ducasse Conseil is the epitome of taste!

Marie-Astrid Heucq de Baets Fonder of H. de B. minceur

Thanks to the excellence of our internationally recognized partners, we now have all the necessary approvals to send these dishes to the International Space Station, allowing French culture to be present and appreciated beyond Earth’s atmosphere.

Lionel Suchet Deputy Director General of CNES

DUCASSE Conseil provided us with the full expertise of a serious and organized team, with precise processes designed to advance the project within the set deadlines and in alignment with the objectives we established together. The results are evident in the dishes and in the skill development of our teams. We highly recommend their services without hesitation.

Fatema Medjahed QUALITY & OPERATIONS MANAGER AT AU PETIT RICHE

We benefit from the expertise of an international group that is experienced in supporting this type of establishment abroad. Thanks to our partnership, we have been able to enhance our competitiveness in a city where competition is fierce.

Rodrigo Fiuza OWNER & MANAGER OF CHEF ROUGE

The creation of this magnificent restaurant marks just the beginning of a highly promising partnership between Elior North America and DUCASSE Conseil. It will undoubtedly appeal to all lovers of classic French cuisine, brought up to date.

Brian Poplin CEO, ELIOR NORTH AMERICA

From start to finish, from design to tasting, we were impressed by the quality of work from the DUCASSE Conseil teams. We couldn’t have done it with anyone else!

Ismaël Emelien CO-FOUNDER OF ZOï

As the financier of the restaurant SAFRAN AE Villaroche, I can see that the return on investment from this partnership with DUCASSE Conseil is very positive, both in terms of customer attendance, guest satisfaction, team training and confidence, as well as the economic results.

Emmanuel Saquet DIRECTOR OF THE WORKS COUNCIL (CSE) AT SAFRAN

I had the opportunity to collaborate with DUCASSE Conseil through an exceptional partnership, and I must say that it has truly transformed our culinary offerings. The level of expertise and attention to detail from the teams was remarkable!

Bassel Salim Ammar GROUP GENERAL MANAGER, ALI BIN ALI HOSPITALITY

With the expertise of DUCASSE Conseil, we have transformed our culinary approach over the past three years. Guided by our culinary philosophy of “Eating well, deliciously, and thoughtfully,” our teams go above and beyond every day to prepare homemade dishes, emphasizing the simplicity of ingredients and prioritizing authentic, fresh, local, and seasonal cuisine.

Thank you to the entire DUCASSE Conseil team for their support, and to our teams for their exemplary dedication.

Laurent Djebarni HEAD OF FOOD AND HOSPITALITY AT IGESA

Thanks to the support of Ducasse Conseil, our kitchen teams have rediscovered a real synergy and a new collective momentum. Their advice has enabled us to improve and perfect our dessert menu, which has been praised by our customers. This is a partnership that we wish to continue, as the positive effects are visible on a daily basis.

Hugo Rytter Hugo Rytter, General Manager, Hôtel du Golf de l'Ailette