INFORMATION
Event Report : FOUR HANDS DINNER with Restaurant Le Meurice Alain Ducasse:
From February 26 (Wed) to February 27 (Thu), 2025, MUNI ALAIN DUCASSE, hosted an exceptional “FOUR HANDS DINNER” in collaboration with the two-starred Restaurant Le Meurice Alain Ducasse.
■A Celebration of Friendship and Gastronomy Across Time
Two chefs who once honed their skills together in the kitchen of Restaurant Le Meurice Alain Ducasse reunited in the culinary heart of Arashiyama, Kyoto. The evening featured Executive Chef Amaury Bouhours of Restaurant Le Meurice Alain Ducasse and Executive Chef Alessandro Guardiani of MUNI ALAIN DUCASSE, who together brought to life a gastronomic experience rooted in the shared philosophy of their mentor, Alain Ducasse. Their reunion after three years was celebrated through a culinary dialogue of refined technique, deep mutual respect, and expressive creativity.
■A Special Menu for the Two Evenings
The collaborative dinner course created by the two chefs began with a selection of canapés prepared together, followed by one amuse-bouche, one starter, two fish dishes, one meat dish, and one dessert — six beautifully orchestrated courses in total. Guests were invited to indulge in a story told through each plate.
Poached Oyster from Hyogo, Tapioca Dashi, Cucumber and Gin & Tonic Granité
Sea scallop in its natural way, radish and nasturtium（Le Meurice Alain Ducasse）
Kue from Nagasaki, beetroots charred treviso, Champagne emulsion（MUNI ALAIN DUCASSE）
Crispy blue lobster, celeriac, bon marrow and lovage（Le Meurice Alain Ducasse）
Abalone smoked with fir tree, purple artichokes, salmis sauce（MUNI ALAIN DUCASSE）
Marinated and grilled beef, romaine lettuce, olive and mint（Le Meurice Alain Ducasse）
Strawberries from Nara, vanilla and wasabi（MUNI ALAIN DUCASSE）
Throughout the event, both chefs expressed the essence of Alain Ducasse’s philosophy through their individual perspectives. Respect for ingredients, hospitality, and a never-ending pursuit of evolution—these core values deeply informed each dish and were beautifully woven into the evening’s experience.
During the interview, Chef Amaury remarked on how deeply inspired he was by the high quality and umami richness of Japanese ingredients, finding new potential by integrating elements such as wagyu beef, yuzu pepper, and kudzu with French culinary techniques. Meanwhile, Chef Alessandro reflected, “It was incredibly stimulating to cook together again after such a long time. Of course, our primary goal is always the delight of our guests, but I was truly pleased to see how this collaboration elevated the spirit and unity of our entire team.”
The two chefs’ shared history, mutual trust, and sincere approach to expressing the local terroir added exceptional depth to their creations—culminating in a one-of-a-kind culinary experience.
■Details of ”FOUR HANDS DINNER”
【Date】February 26 (Wed), 27 (Thu), 2025 Starts 19:00
【Venue】MUNI ALAIN DUCASSE
3 Saga-Tenryuji Kukanobaba-cho, Ukyo-ku, Kyoto-shi, Kyoto, Japan
【Capacity】1-4 guests per group (Maximum 22 guests per day)
【Price】90,000 JPY per person (inclusive of tax and service charge)
【Menu】A six-course dinner featuring:
Canapés, 1 amuse-bouche, 1 appetizer, 2 fish dishes, 1 meat dish, and 1 dessert
*The course includes a six-glass wine pairing.
Restaurant le Meurice Alain Ducasse / Executive Chef: Amaury Bouhours
After his studies at the Soissons hospitality school, Amaury secured an internship at the Louis XV – Alain Ducasse in Monaco, where he discovered Alain Ducasse’s cooking. He then became junior second kitchen chef at the Restaurant Alain Ducasse at the Plaza Athénée in Paris. He was soon promoted to the position of senior chef and then second kitchen chef. Alain Ducasse, as a consultant with Lasserre, then appointed him as second kitchen chef under Adrien Trouilloud in the restaurant on Avenue Franklin Roosevelt. In 2016, Amaury joined the Restaurant le Meurice Alain Ducasse as Kitchen Chef with Jocelyn Herland. In 2020, Amaury took up the position of Hotel Le Meurice executive chef.
Restaurant MUNI ALAIN DUCASSE / Executive Chef: Alessandro Guardiani
Born in 1993 in Sanremo, Italy, Alessandro Guardiani discovered his passion for cooking as a child alongside his mother and grandmother. After training at the Ruffini Aicardi Culinary School, he gained experience in several Michelin-starred hotel kitchens. In 2012, he joined Alain Ducasse’s “Le Grill” at Hôtel de Paris in Monaco, advancing to the position of First Commis. He later worked at The Dorchester in London and joined “Restaurant le Meurice Alain Ducasse” in 2016 as Assistant Chef to Amaury Bouhours. Recognized for his decade-long experience and culinary expertise, he was appointed MUNI KYOTO’s executive chef, assuming the role on July 1, 2022.
