CUISINE – Cuisine – MUNI ALAIN DUCASSE / MUNI LA TERRASSE MUNI ALAIN DUCASSE / MUNI LA TERRASSE
CUISINE – Cuisine – MUNI ALAIN DUCASSE / MUNI LA TERRASSE MUNI ALAIN DUCASSE / MUNI LA TERRASSE
Restaurant bearing the name of Alain Ducasse
MUNI ALAIN DUCASSE Launched in Kyoto
Restaurant bearing the name of Alain Ducasse
MUNI ALAIN DUCASSE Launched in Kyoto
Ducasse Paris, founded by Alain Ducasse, will open two restaurants. The first is MUNI ALAIN DUCASSE, an exquisite contemporary restaurant where guests can enjoy French cuisine prepared with Kyoto ingredients at dinner time. The other is MUNI LA TERRASSE, where guests can enjoy breakfast, lunch, and tea with a view of the Katsura River. The chef is Alessandro Gardiani, who has studied for 10 years at Alain Ducasse restaurants in Monaco, London, and Paris.
Ducasse Paris directs 30 restaurants in 10 countries, ranging from authentic bistros to 3-star establishments, as well as Les Collectionneurs, an association of more than 500 hotels in France and other European countries, an international culinary and confectionary education institute, a chocolate shop specializing in artisan chocolates made from cocoa beans, and a coffee shop. He also directs Les Collectionneurs, a group of more than 500 hotels in France and other European countries, as well as an international culinary and confectionery school, a chocolate store specializing in artisanal chocolates made from cocoa beans, and a coffee shop.
Ducasse Paris, founded by Alain Ducasse, will open two restaurants. The first is MUNI ALAIN DUCASSE, an exquisite contemporary restaurant where guests can enjoy French cuisine prepared with Kyoto ingredients at dinner time. The other is MUNI LA TERRASSE, where guests can enjoy breakfast, lunch, and tea with a view of the Katsura River. The chef is Alessandro Gardiani, who has studied for 10 years at Alain Ducasse restaurants in Monaco, London, and Paris.
Ducasse Paris directs 30 restaurants in 10 countries, ranging from authentic bistros to 3-star establishments, as well as Les Collectionneurs, an association of more than 500 hotels in France and other European countries, an international culinary and confectionary education institute, a chocolate shop specializing in artisan chocolates made from cocoa beans, and a coffee shop. He also directs Les Collectionneurs, a group of more than 500 hotels in France and other European countries, as well as an international culinary and confectionery school, a chocolate store specializing in artisanal chocolates made from cocoa beans, and a coffee shop.
INFORMATION
Two restaurants: a gastronomic restaurant for dinner and a casual terrace.
Business hours (normal)
Breakfast / 07:30-10:00
(Last entry) 09:00
Lunch / 11:30-15:00 (L.O.13:30)
（Last entry 13:00
Afternoon Tea/13:30-16:00 (L.O 14:30)
(Last entry) 14:00
*Reservations required
Contact us
075-873-7770(10:00-18:00)
[email protected]
INFORMATION
Two restaurants: a gastronomic restaurant for dinner and a casual terrace.
Business hours (normal)
Breakfast / 07:30-10:00
(Last entry) 09:00
Lunch / 11:30-15:00 (L.O.13:30)
（Last entry 13:00
Afternoon Tea/13:30-16:00 (L.O 14:30)
(Last entry) 14:00
*Reservations required
Contact us
075-873-7770(10:00-18:00)
[email protected]
Alain Ducasse
“All of my restaurants are unique, and MUNI ALAIN DUCASSE will be one of them. In Kyoto, the city of a thousand years, Arashiyama is an emblematic location for gastronomy. Together with Chef Alessandro Gardiani, the contemporary French cuisine, prepared with ingredients carefully selected from local producers, will be an unforgettable gastronomic experience in this stunning setting.”
Born in the Landes region of southwestern France. Known for his innovative thinking, attention to detail, and dedication to quality and technique, he is one of the most celebrated chefs of our time, directing 3-star restaurants in Monaco, Paris, and London, and actively training younger chefs.
Alessandro Gardiani
Executive Chef, MUNI KYOTO
Born in Sanremo, Italy in 1993. He was introduced to cooking at an early age by his mother and grandmother, and studied at the culinary school Ruffini Aicardi to become a chef. After training in the kitchens of starred hotels, he joined Alain Ducasse’s restaurant Le Grill, chef Franck Cerutti’s restaurant at the Hôtel de Paris in Monaco’s Palas Hotel in 2012 as a commis, and later landed at First Commis, where he established his career. In 2014, he became Chef de Partie at Le Grill, Alain Ducasse’s restaurant in The Dorchester hotel in London, and in 2016 he joined Le Moulis Alain Ducasse’s restaurant in Le Moulis hotel in Paris (2 Michelin stars), He served as assistant chef to Chef Amaury Bourg.
Recognizing his experience and skills cultivated over 10 years, Alain Ducasse appointed Alessandro Gardiani as Executive Chef of MUNI KYOTO, a hotel in Kyoto, Japan, effective July 1, 2022.
“Alessandro Gardiani is perfectly capable of directing this exceptional hotel restaurant. I am sure he will give it his all and show his personality.”
– Alain Ducasse
Alain Ducasse
“All of my restaurants are unique, and MUNI ALAIN DUCASSE will be one of them. In Kyoto, the city of a thousand years, Arashiyama is an emblematic location for gastronomy. Together with Chef Alessandro Gardiani, the contemporary French cuisine, prepared with ingredients carefully selected from local producers, will be an unforgettable gastronomic experience in this stunning setting.”
Born in the Landes region of southwestern France, he is a native of the region. Known for his innovative thinking, attention to detail, and dedication to quality and technique, he is one of the most celebrated chefs of our time, directing three-star restaurants in Monaco, Paris, and London, while actively training the next generation.
Alessandro Gardiani
MUNI KYOTO
Executive Chef
Born in Sanremo, Italy in 1993. He was introduced to cooking at an early age by his mother and grandmother, and studied at the culinary school Ruffini Aicardi to become a chef. After training in the kitchens of starred hotels, he joined Alain Ducasse’s restaurant Le Grill, chef Franck Cerutti’s restaurant at the Hôtel de Paris in Monaco’s Palas Hotel in 2012 as a commis, and later landed at First Commis, where he established his career. In 2014, he became Chef de Partie at Le Grill, Alain Ducasse’s restaurant in The Dorchester hotel in London, and in 2016 he joined Le Moulis Alain Ducasse’s restaurant in Le Moulis hotel in Paris (2 Michelin stars), He was assistant chef to Chef Amaury Boulle.
In recognition of his experience and skills developed over 10 years, Alain Ducasse appointed Alessandro Gardiani as Executive Chef of the MUNI KYOTO hotel in Kyoto, Japan, a position he will assume on July 1, 2022.
“Alessandro Gardiani is perfectly capable of directing this exceptional hotel restaurant. I am sure he will give it his all and show his personality.”
– Alain Ducasse
“We thank Alain Ducasse for his trust and are pleased to take on this new challenge in Kyoto, a city steeped in tradition and culinary history.”
– Alessandro Gardiani
