I’m sure many of you already read that Alain Ducasse in the Essex House will be closing. http://www.nytimes.com/2006/09/27/dining/27duca.html?_r=1&ref=dining&oref=slogin I just had the pleasure to dine there to experience... (3 replies, last updated by Charles Yu October 26, 2006)

You’ll find tons and tons of specific information and savvy discussion to read through if you’lll use our search engine, at home page or link below. I’d suggest you search for the string: Ducasse Manhattan Link:... (1 reply, last updated by Jim Leff July 12, 2001)

a copy of the article over. Reb. ps – Another sobering article in today’s Times. I think Ducasse's reputation is tarnished beyond recovery in the Big Apple! (1 reply, last updated by Rebecka via Paris August 9, 2000)

So, is it worth it? I’ve eaten at Per Se and thought it was totally worth it because it was such a pleasant experience, but I’m worried that Alain Ducasse might be too uptight. Thoughts? (4 replies, last updated by scottsimms August 11, 2005)

I tried Alain Ducasse's restaurant a little over a month ago. Believe me, it is NOT worth it! The food was good, and service was excellent (as it should be for a high-end restaurant) but the food didn’t blow me away.... (5 replies, last updated by Joyen T. August 24, 2000)

was not worth it. Very uninspired cooking, with the exception of the fish courses. Mr. Ducasse was there (he autographed our menus so it can’t be blamed on a second-string kitchen that night. I’ve heard similar... (8 replies, last updated by mark smith March 22, 2004)

I ate at Ducasse's establishment in July of 2000, before all the critics talking trash had their say. It was an experience of a lifetime. Excessive and expensive?? Hell, yes!!! Could I have lived without the choice of pens and... (3 replies, last updated by Rex December 27, 2001)

Around about the time that it became known that Alain Ducasse was opening his New York restaurant; friends of mine began asking me how I was going to wangle a reservation. It didn’t take me long to figure out how to do it.... (11 replies, last updated by astorman April 20, 2001)

Each time I visit Paris, I like to do some “theme” dining (why not, it’s fun). At Christmas I will try the new Jules Verne under Alain Ducasse. I thought perhaps I’d find out what other Alain Ducasse... (1 reply, last updated by PhilD September 15, 2008)

I know what you will all think.... I won’t go by myself, but I realy wonder on the subject concerning the Michelin evaluation of the One star restaurant. Every know the bad reputation the restaurant has, but I still would... (8 replies, last updated by Ninisix September 3, 2009)

Hi there. I’m heading to Alain Ducasse shortly after the holidays, and was wondering if the menu that is currently online is the menu that will be served in late December? If so...has anyone had any recent experiences there... (1 reply, last updated by GLH December 20, 2004)

...but who has also worked in Ducasse's kitchens in the past. (6 replies, last updated by Jake June 21, 2005)

Thanks to Jim for the link to the posts on AD. I am really wondering though if any of the “bugs” have been worked out since last year, re service and food. Has anyone been recently (within two months)and if so, was it... (1 reply, last updated by Caitlin McGrath July 12, 2001)

It opened with some fanfare, and Doug Psaltis – one of the chefs from Alain Ducasse at the Essex House – heading the kitchen. The menu was complicated and somewhat cutesy, featuring a mix (hence the name) of upscaled... (3 replies, last updated by Babbo October 22, 2004)

W Hotel will not have Ducasse... From what I have heard. The serious “bidder” is Hotel Gault and Daniel Langlois of Softimage fame. Big dollar guy for a big $$$ investment. I think he should be happy with the kitchen... (4 replies, last updated by CuriousGeorge May 20, 2004)