DINING ON THE SEINE
Editor-in-chief Michael McHugh discovers floating down the Seine on Europe’s first electric boat in absolute luxury is more than just everyday Parisian chic.
Floating down the Seine on Europe’s first electric boat is the ultimate in Parisian chic.
Alain Ducasse, the mostawarded Michelin-starred living chef on the planet today, says, “It’s not a boat, but a restaurant on the water”, and in lots of ways, the Ducasse Sur Seine certainly is more than just another ship plying the Seine.
In the shadow of the Eiffel Tower, this 40-metre, state- of-the-art electric boat, the first of its kind in Europe has impressive, uninterrupted views of Paris. As the city of light slips by, we travel under one of many bridges, as the well-heeled English child at the table next door claims, “It’s just like night-time, Mummy.” Mummy looks content, and who wouldn’t be.
Designed by naval architect Gérard Ronzatti, the boat is a blend of sleek nautical design and Parisian chic, with interiors by Maurizio Galante and Tal Lancman. The movement of water and reflections of the Seine are echoed in motifs of waves and ripples within the interior design, from the ceiling to furniture and tableware – even the menu carries a wave insignia. The carpet in the main dining room is in soft grey patterns, which represent the map and streets of Paris, and the same pattern is on the chairs. A red spot on the floor indicates the boat’s mooring position, depicted by a running blue thread across the grey patterns.
Galante and Lancman also created the refined designer uniforms for staff in muted grey so the discreet palette wouldn’t interrupt the passing view. They were successful – any more grey and I feel I may be cast in the next instalment of Fifty Shades of Grey.
The boat has three decks. The top deck, in brass-coloured hues with woven leather chairs, has a private dining space and terrace, the middle deck comprises the reception and main dining area, and on the bottom deck, there is a gleaming stainless steel kitchen with 20 staff, who look just as bright and shiny.
Executive Chef Francis Fauvel, who has cooked along Ducasse for many years says, “I was involved in the kitchen design and we wanted a typical kitchen, just like a restaurant. It is the first gastronomic boat on the Seine.” The menu changes every six weeks with the signature dish being the Paris Chocolate Delight and Crispy Praline. Yes, it’s just as good as it sounds.
We start the meal with Marinated Cubes of Salmon Rolled in Fresh Herbs, followed by a bowl of creamy Paris Mushroom Royale and then Crabmeat, Radish and Grapefruit.
Sitting in the sun watching Paris glide by, drinking a selection of Alain Ducasse Champagne Brut, followed by a chablis and Morey Saint Denis red, it’s no wonder he has as many Michelin stars as he does.
This certainly is a lunch to remember. My main meal of Confit of Veal and Baby Carrots with Lemon and Parsley is delicious, and their goal to use less fat, sugar and salt is a triumph because no dish seemed at all compromised on taste or flavour. As good as the chocolate dessert is, the Tarte Pineapple, Coconut and Green Cardamom is exceptional – light and tangy all in one bite. What else would you expect from a culinary maestro?
The boarding gate is located at Port Debilly in the 16th District near the Pont d’léna bridge. Treat yourself, you won’t be disappointed. ducasse- seine.com