An exclusive French gourmet evening unfolded at Alain Ducasse at Morpheus, City of Dreams Macau, last Friday, graced by the presence of the legendary Chef Alain Ducasse himself. The culinary icon guided the restaurant’s team in presenting an exquisite wine-paired menu that encapsulated his celebrated culinary philosophy.
A towering figure in French gastronomy, Chef Ducasse oversees nearly 30 restaurants across nine countries, many of which have earned Michelin stars. Alain Ducasse at Morpheus, a jewel in this illustrious crown, secured two Michelin stars just six months after its 2019 debut and has proudly maintained them in the MICHELIN Guide Hong Kong & Macau 2025. The restaurant also boasts a One Diamond rating from the Black Pearl Restaurant Guide, among other accolades.
In celebration of Chef Ducasse’s visit, a refined dining event was hosted, offering a seamless blend of gastronomy and artistry. Guests were treated to enchanting live performances, including a harp and violin duet, followed by soulful saxophone and vocals by renowned singer-songwriter Phil Lam, setting a sophisticated tone for the evening. The highlight of the night was a five-course French feast curated by Chef Ducasse and his culinary protégé, Cedric Satabin, Executive Chef at Alain Ducasse at Morpheus.
Throughout the evening, Chef Ducasse personally engaged with guests, sharing the inspirations and techniques behind his iconic approach to cuisine. The menu offered a refined journey through both classic and signature French dishes.
The experience began with “Alaskan King Crab, Garden Peas, and Gold Caviar,” a refined rendition of one of Ducasse’s signature creations. King crab legs, dressed in crab roe mayonnaise, were complemented by French green peas presented as mousse, jelly, and smoked purée, all crowned with specially sourced caviar—each element designed to showcase the purity of oceanic flavors.
The second and third courses celebrated the vitality of spring. “Green Asparagus and Morels, Potato Gnocchi,” a dish that reflects Chef Satabin’s training at Ducasse’s Louis XV in Monaco, harmonized the earthy notes of seasonal morels with the delicacy of tender asparagus. Following this, the “Wild Turbot from Brittany on the Embers, Baby Rainbow Carrot and Confit Lemon” offered a masterful balance of flavor and texture. Cooked over embers and paired with confit lemon and carrot leaf pesto, the turbot encapsulated the essence of the French countryside.
A rich serving of “Comté, Spécial Réserve 2022” followed—a tribute to traditional French cheesemaking with its intensely aromatic profile and indulgent finish.
For dessert, the team presented “Chocolate and Coffee from Alain Ducasse Manufacture in Paris” alongside seasonal sweets, offering a sweet finale steeped in craftsmanship and finesse.
The wine pairings, sourced exclusively from the Alain Ducasse at Morpheus cellar, featured selections from a curated 1,200-label list. The venue’s wine cellar, adorned with a floor-to-ceiling artwork by François Houtin dedicated to Chef Ducasse, stands as the only one of its kind among his global establishments.
The dining experience was further elevated by the restaurant’s award-winning interiors, designed by Patrick Jouin and Sanjit Manku. The stunning focal point—619 cascading glass pendant lights by Lasvit—evokes the image of a crystal bamboo forest. Artistic touches handpicked by Chef Ducasse himself, including ceramics from JL Coquet, Maison Bernardaud, and Rina Menardi, as well as tableware by Pascal Oudet and porcelain by Master Kamachi, enriched the ambiance. For guests seeking discretion and intimacy, the Chef’s Table offers an exclusive space that embodies both refinement and personal connection.
This remarkable five-course menu will be gradually introduced to the regular offerings at Alain Ducasse at Morpheus. Guests are invited to embark on an extraordinary journey through French haute cuisine, shaped by the timeless vision of one of the world’s greatest chefs.
