Latest news with #Ducasse
Eater
2 days ago
- Entertainment
- Eater
Alain Ducasse's Sky-High Restaurant to Close After a Decade Above the Strip
A decade after opening his French Riviera–inspired restaurant 64 floors above the Las Vegas Strip, Alain Ducasse will close Rivea this summer. The final dinner service is set for Sunday, June 22. Ducasse has operated restaurants in that iconic rooftop space for more than 20 years, adapting through two major hotel rebrands. The first, Mix (stylized as miX), opened in 2004 atop what was then the Hotel (stylized as THEhotel) at Mandalay Bay. Mix earned Michelin stars in both 2008 and 2009, back when Michelin still evaluated Las Vegas restaurants, adding to Ducasse's grand total of 21 Michelin stars across his global restaurant empire. In 2014, the Hotel rebranded as Delano Las Vegas, and one year later, Rivea and the adjacent Skyfall Lounge replaced Mix on the 64th floor. Most recently, in December 2024, the hotel rebranded again, this time becoming W Las Vegas under a partnership between MGM Resorts and Marriott International. Rivea's French-style dining spans dishes like mussels in garlicky white wine and herb butter sauce, tender gnocchi with English peas and romanesco, and Maine lobster with fresh linguine and truffle cream. It debuted with a bold design — the lighted 'wave wall' was made of hundreds of glass squares arranged in a pattern meant to evoke the motion of the Mediterranean. But the primary draw has always been the view, which looks out over the Las Vegas Strip. MGM Resorts International confirmed that the Skyfall Lounge, with its balcony views, will remain open and that plans for the now-vacant restaurant space will be announced in the coming months. Whatever takes its place, the views will remain a stellar highlight. Sign up for our newsletter.
News.com.au
25-04-2025
- Sport
- News.com.au
Randwick inside mail: Sydney race looks ideal for Ducasse after draw dents Brisbane bid
Golden Slipper-winning trainer Michael Freedman is hopeful his decision to keep the in-form Ducasse in Sydney is rewarded with victory in the Precise Air Handicap (1500m) at Royal Randwick on Saturday. Freedman had Ducasse entered for the $300,000 Listed Brisbane Mile (1600m) at Eagle Farm but when the gelding drew barrier 17 he decided to race for half the prizemoney at Randwick. 'We kept Ducasse in Sydney because of the wide barrier he drew at Eagle Farm,'' Freedman confirmed. 'He seems to be in good order and the rain around won't hurt him, either. 'Randwick is his favourite track and this is about his best distance so potentially this race sets up nicely for him.'' TAB price assessors agree with Ducasse the $4.40 favourite to continue his form surge this autumn. Ducasse resumed with a strong win over 1400m at Rosehill then ran competitively at stakes level in successive starts when fifth to Iowna Merc in the Group 2 Ajax Stakes before a close third to Just Folk in the Group 3 Doncaster Prelude. • Ray and Duff's Randwick tips: Best bet 'jumps out at me' Freedman, who prepared Marhoona to win the Golden Slipper during the Sydney autumn carnival, also has emerging three-year-old Colophon as the $4 favourite for the NSW Bookmakers Co-Operative Handicap (1400m). Colophon comes to Randwick after a monstrous win at Kembla Grange when he led throughout and put a margin of more than five lengths on his chasing rivals. But Freedman does have concerns about the rain-affected track conditions and doesn't want Randwick to get much worse than its current Soft 7 rating. 'I need to keep an eye on the track conditions,'' the trainer explained. 'Colophon once ran on a Heavy 9 and wasn't at his best. 'He'll run on the proviso the track stays in the soft range. If he gets a track that is suitable then he is quite a progressive young horse and might earn himself a ticket to Queensland if he keeps going the right way.'' • Import has class to win but Kent Jr still wary Freedman will be at Eagle Farm where he has the superbly-bred Seascape chasing stakes success in the Listed $160,000 Mick Dittman Plate (1000m). Seascape, who is by super sire I Am Invincible out of the Group 2 winner Adrift, has won three of her nine starts including her recent Kensington win a month ago. 'With her pedigree we are hoping to get some black type,'' Freedman said. 'It is just a shame she has drawn off the track but she is going well.'' â– â– â– â– â– RANDWICK BIG BETS AND MARKET MOVERS RACE 4: Zealously $2.30-$1.90 after a bet of $2000 at $2 RACE 5: Saganti $4.60-$3.40 RACE 6: Lisztomania $4.60-$3.90, Piastri $8-$5 RACE 9: Colophon $8-$3.90, Engine Room $6-$5 RACE 10: Know Thyself $3.50-$2.30 EARLY QUADDIE RACE 3: 3, 6, 9, 15 RACE 4: 1, 6 RACE 5: 4, 5, 7, 8 RACE 6: 3, 6, 8, 10 QUADDIE RACE 7: 1, 2, 8 RACE 8: 2, 3, 5, 13 RACE 9: 3, 9, 10, 15 RACE 10: 1, 2, 8 PRICE CHECK SUNRISE (race 2) has been a significant shortener with TAB after the scratching of early favourite Photographics. Sunrise, who set a course record to win at Kembla last start, was $2.80 but is now into $1.90 favouritism. Zealously (race 4) has also shortened from $2.30 to $1.90 after a bet of $2000 at $2. SECTIONAL STARS SUNRISE (race 2) produced a stunning comeback effort at Kembla Grange over 1000m last month, leading throughout to win by more than seven lengths and stopping the clock at a track record-breaking 55.58sec. She ran her final 600m in a flying 32.23sec. KNOW THYSELF (race 10) was able to sustain a strong final 600m sprint to win the Country Championships Final. Despite being caught three-wide albeit with cover, then forced even wider on the turn, Know Thyself ran his final 600m in 34.28sec including a closing 200m sectional of 11.61sec to score a narrow but impressive win. Never doubt yourself! A finish for the ages in the Country Championships Final, and Know Thyself wins it by a whisker for @Paulmessara and @LGavranich with @Aaronbullock90 aboard! ðŸ'� @aus_turf_club | @WorldPool — SKY Racing (@SkyRacingAU) April 5, 2025 TRIAL POINTERS PASSEGGIATA (race 4) has looked more like her old self racing away to successive barrier trial wins by big margins in recent weeks. She romped home by four lengths from classy mare Olentia in a 900m Rosehill heat then ran her rivals ragged to win by more than five lengths at Warwick Farm over 822m. She hasn't won for nearly two years but looks to be coming up really well for this preparation, she's drawn the rails and handles rain-affected going. WOOTTON VERNI (race 8) won five of his nine starts in France including a Group 3 in France. He's had two barrier trials for new trainer Chris Waller and was particularly impressive at Warwick Farm last week when he came from near last, hugged the rail and finished strongly for second behind the speedy Oh Diamond Lil. Champion jockey James McDonald rode Wootton Verni in his latest trial and sticks with the horse for his Australian debut. BEST BET ZEALOUSLY (race 4) raced through his grades late last year with three successive wins, leading throughout and winning by comfortable margins. He was then given his chance in The Sunlight and ran very well for fourth behind subsequent Group 1 winner Private Harry back in January. Zealously resumed at Warwick Farm earlier this month and trailed leader Wondereach into the straight, ranged up to win but could not get past his race-fit rival, losing narrowly. Zealously will be fitter for that run and is not badly treated at the weights after the claim. He looks placed to advantage. What a finish! 😮 Wondereach salutes by a nose to grant the @mcsmithracing stable a double! ✌ï¸� — SKY Racing (@SkyRacingAU) April 2, 2025 VALUE BET INVADER ZIM (race 6) is resuming but he invariably sprints well fresh as he showed at his last two comeback runs with both second placings at Randwick. Last winter he endured a wide run and was unlucky not to have won over 1300m on a heavy track then last December he was first-up at 1200m and beat all but Disneck who was in rampant form. Invader Zim handles wet tracks and is over the odds around $12.
New York Times
30-03-2025
- Business
- New York Times
Baccarat Looks to the Future With Renovations and Restaurants
The fire lit in 1764 — part of King Louis XV's order establishing the Baccarat glass works factory in France — has burned continuously for centuries. And last year the French house, which has been making pieces such as the Zénith Chandelier Black by Philippe Starck and the Baccarat x Virgil Abloh Crystal Clear collection, marked its 260th anniversary by installing a state-of-the-art furnace at the factory, enabling it to improve energy efficiency and produce its first lead-free crystal. But that was just one of the changes at the French heritage brand. In 2020, its management was taken over by several debt management funds led by Tor Investment Management, after its owner, Fortune Fountain Capital, lost control of its business to creditors. (Baccarat Hotels & Resorts is operated by SH Hotels & Resorts, an affiliate of Starwood Capital, through a license.) Since then, Baccarat, which does not disclose its annual revenue, has shifted its operating focus from products to a broader embrace of the art of hospitality, spending 60 million euros ($65 million) on the effort over the past three years. 'Experiences are at the heart of Baccarat's DNA,' said Laurence Nicolas, who became the house's chief executive in February. 'What we have achieved is an incredible transformation into a lifestyle brand.' That transformation — which began under Ms. Nicolas's predecessor, Maggie Henriquez — started with the September opening of a gourmet restaurant, Ducasse Baccarat, overseen by the Michelin-starred chef Alain Ducasse, and a cocktail bar called Midi-Minuit. A museum space upstairs in the Baccarat flagship on Place des États-Unis in the 16th Arrondissement was renovated for the new venues. (There also are plans for Jardin, a garden restaurant and bar, to open this summer.) 'We have a magnificent space in this house of great tradition,' Mr. Ducasse, who also collects antique Baccarat crystal, said during an interview in Paris. 'We are here to create something new, designed for today's clients, that is chic but informal.' He said the restaurant was styled to entice customers. 'Clients come here for the pleasure of tasting, not because they are hungry,' he said. 'They are curious, fickle, over-informed, rushed and stressed. We want to surprise them and make them want to come back.' Its three set menus reflect Mr. Ducasse's modern take on traditional French cuisine: 'Less animal protein, more vegetables, smaller portions and higher quality.' The dining experience is shaped as much by the surroundings as by the food. In the restaurant, Baccarat's creations are represented in the stemware on the tables and the suspended droplet lighting fixtures, a deconstructed take on the house's classic chandelier. And the room is lined with floor-to-ceiling wood shelves displaying small human figures carved from natural oak, the work of Jean-Guillaume Mathiaut, a French sculptor and architect. 'We have preserved Baccarat's heritage, but added our own touch of modernity,' said Mr. Ducasse, who chose Mr. Mathiaut for the décor. With the museum's closure, Harry Nuriev, a Russian-born architect and furniture designer, was invited to reimagine how some of its creations would continue to be displayed in the store. His solution: industrial refrigerators. 'The refrigerators in the lobby are a nod to the restaurant upstairs,' Mr. Nuriev said during an interview in Paris. 'But they are also a fun twist on the idea of preserving archival pieces. Their oversized glass doors are a screen through which visitors can admire the precious crystal pieces.' He also has transformed the flagship's entrance gallery, which leads to the lobby, by adding words such as Passion and Temptation and drawings, including a sketch of some glass blowers, on the limestone-lined walls. 'The stone is carved like modern graffiti that tells the story of Baccarat,' he said, adding, 'Graffiti has been a form of self-expression since cave paintings.' In collaboration with Baccarat's crystal artisans, Mr. Nuriev designed a chandelier reflecting what he calls Transformism, challenging viewers to see things in new ways. The piece, to be unveiled in the fall, combines traditional Baccarat crystal with found objects and everyday items such as small key chains and ordinary beads. 'In the future, as I see it, crystal will become rare, and factory-made pieces will be less common,' Mr. Nuriev said. 'This means that all luxury items will have to be sourced from new channels, objects will be repurposed and found materials will replace factory-made components.' He said that working with Baccarat's artisans was a special experience: 'The way they move in silence, in a perfect choreography, was almost cosmic.' In the flagship's boutique, new creations for sale include the New Antiques collection by the Dutch designer Marcel Wanders, inspired by Baccarat's exhibits at past World's Fairs. It features pieces such as a human-size standing vase; a portable clochette-style lamp with a built-in wireless lighting system; and a round table with a marble top and an illuminated crystal central leg equipped with a battery and a USB port. Some design changes also are being rolled out to the 70 Baccarat boutiques worldwide in a renovation plan led by the French architects and interior designers Bruno Moinard and Claire Bétaille. Reflecting the theme of fire, the new boutique concept incorporates black and red tones, charred cedar with textured surfaces, steel ribbons and molten crystal. Ten renovations are planned for this year. 'We have used bold, contrasting materials and precise lighting to evoke the essence of fire and embers,' Mr. Moinard said in an interview in Paris. 'These materials, shapes and textures reflect the spirit of the Baccarat manufacture, and create a modern visual language in the boutiques.' As for its manufacturing site, which employs 600 workers, it is in the town of Baccarat, along the Meurthe River in the Lorraine region of eastern France. The installation of Furnace F, as the new equipment is called, required a yearlong reconstruction of a building. Baccarat said it was equipped to convert 18 tons of molten material a day. 'We have upgraded not just our production tools but also the security of our facility, and this year, we are enhancing our water purification systems and reviewing our water usage,' Ms. Nicolas said. 'We are also focusing on our work force, which includes some of the most talented craftspeople in France, including 12 Meilleurs Ouvriers de France.' She was referring to a national award given to artisans, who are chosen through a competition every four years. Ms. Nicolas said Baccarat's new lifestyle orientation would be sealed with a new slogan. 'For a long time, our tagline was 'Everything is better in Baccarat,' which focused on our products,' Ms. Nicolas said. 'We have made a subtle change.' 'Life is better with Baccarat,' she said. 'And we want to share our know-how with those who want to indulge, take time together and enjoy life.'
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South China Morning Post
09-03-2025
- Entertainment
- South China Morning Post
From high rollers to haute cuisine – Explore Macau's most celebrated restaurant portfolio
[The content of this article has been produced by our advertising partner.] Advertisement Macau is more than just Asia's most exciting playground, it's also a foodie's paradise. The city has become one of the world's most exciting culinary destinations, earning the distinction as a UNESCO Creative City of Gastronomy. At the forefront of this vibrant food scene is Melco Resorts & Entertainment. As the developer, owner and operator of integrated resorts and luxury hotels across Asia and Europe—including City of Dreams, Studio City and Altira in Macau—Melco has created an experience where exceptional dining isn't just an option, it's a way of life. At Melco's three properties in Macau, you'll find yourself in a world where chefs from Michelin-starred restaurants meticulously prepare your dinner, sommeliers curate exquisite wine pairings, and every meal tells a story. This pursuit of excellence has garnered global acclaim. Their restaurants hold the most Michelin Stars among all resorts in Macau, as well as numerous Five-Star Ratings in the Forbes Travel Guide and rankings on the South China Morning Post's 100 Top Tables. With its stellar restaurant collection, Melco is a driving force in establishing Macau as a world-class culinary hub. Jade Dragon, City of Dreams Here are some highlights of Melco's most iconic dining experiences. Advertisement Alain Ducasse at Morpheus, City of Dreams Jade Dragon is a gem in the world of fine dining, reimagining Cantonese cuisine with unmatched elegance. Executive Chef Kelvin Au Yeung combines tradition and contemporary artistry, creating dishes that are both familiar and excitingly new. A highlight is the selection of double-boiled soups that are nourishing and delicious. With a menu that showcases culinary artistry, a sophisticated setting and impeccable service, Jade Dragon has earned numerous awards and is Macau's only Michelin three-starred Cantonese restaurant. Few people embody excellence like legendary French chef Alain Ducasse. True to his reputation, Alain Ducasse at Morpheus is an ode to French gastronomy. The menu has been updated to feature signature dishes that Chef Ducasse has created during his decades-long career, as well as a selection of classic French dishes. At this two-Michelin-starred establishment, every bite tells a story of passion, precision and a love for seasonal ingredients. The space itself exudes elegance, adorned with vintage kitchenware from Chef Ducasse's personal collection.
Hi Dubai
20-02-2025
- Entertainment
- Hi Dubai
Culinary Excellence, New Products and Global Trends on the menu
Landmark 30th edition welcomes Alain Ducasse for a plant-powered masterclass and keynote at Food500 Gulfood 2025, the largest global food business event opened its doors for a third day of industry trade exchanges, and knowledge transfer amidst a spectacular culinary showcase. Gulfood brings gastronomic superstar Chef Alain Ducasse and takes centre stage Celebrity Chef and 21 Michelin Star Chef, Alain Ducasse from the acclaimed Ducasse restaurant in Paris and three Michelin Star Chef Romain Meder, Sapid (Paris), Alain's right-hand man, showcased plant-powered perfection with a multi-approach interpretation on carrots using the entire product at Top Table. Commenting on his philosophy of natural eating, Ducasse summarised. We need to look at what is natural, be precocious and use less animal protein, less fat, sugar and salt. I am not saying that I don't use meat rather we need to use less quantity of meat but of a better quality. The fine dining industry influences the whole business, like haute couture in fashion so with our students in our schools around the world, we teach them that vegetables can be the focus and reduce the animal protein. Circling to the masterclass, Meder offered, Using the whole product, we'll use different techniques to capture the carrot's maximum flavour and give a concentrated flavour without salt and use the capucine leaf instead of black pepper . Moving on, Ducasse addressed the Food500 Summit reinstating the pivotal role of culinary arts as a driver of the industry during his first appearance in the region. A chef's roundtable exploring culinary futurism with three Michelin Star Chef, Angel Leon and two Michelin Star Chef, Fredrik Berselius followed straight after. F&B trading arena: Showcase continues with new product launches A diverse range of innovative products has been unveiled at Gulfood 2025, from Estonia's award-winning Shredded Chickenless Coconut Curry to unique creations like Spinach-Flavoured Ice Lollies by homegrown brand House of POPs, as well as bold new flavours like Date Mustard and Date Cola. Launching our new edible flower collection and vitality collection at Gulfood was extremely important for House of Pops. Gulfood is a global stage, and we couldn't think of a better opportunity to showcase the best we have to offer. Winning the Innovation Award for Best Health & Wellness product is a testament to the quality and cutting-edge manufacturing we bring to the table. These pops are the first of their kind in the UAE . Says, Mazen Kanaan, Co-founder & CEO Food500 Summit Day 3 Agenda: Ensuring stable food trade, trends and growth opportunities, shifting geopolitics and culinary futurism Speaking to the World Trade Organisation's (WTO) role in ensuring stable food trade, Dr. Edwini Kessie, Director of Agriculture and Commodities Division shared this insight. About 80% of global trade is placed on WTO terms. Trade in food and agricultural products has increased five-fold since 2000, nearly USD 2 trillion, with many countries being able to trade their way out of poverty and enhance food security for their people such as China, Indonesia, Philippines and Vietnam. However, there is more to be done, and we need to make sure we level the playing field and create conditions that can harness innovation to have a system that has more high-quality food produced sustainably. Additionally, businesses have a vital role to play in working with governments to support stable trade in food and agricultural products . Trends and growth opportunities in the F&B space drove a panel discussion conversation around the evolving consumer mindset's influence, GCC market dynamics, driving growth in a scale market and the need to master innovation to meet consumer needs. Geopolitical factors and implications on the global food supply chain were openly addressed in a panel discussion. Key areas covered include sanctions and trade barriers' impact on the supply chain, managing supply chain risk, collaboration amongst nations to foster engagement, and the government's role in ensuring secure and resilient food systems. Top Table plants ahead before moving to land and sea Chef Khaled Allibhai, Cultiva (Kenya), alongside the restaurant's founder, Ariel Moscardi continued with the sustainable theme bringing a garden box from farm to future. Dubai-based Executive chefs from Michelin Guide listed and Gault & Millau two toques recipient Takahisa , Takashi Namekata and Hisao Ueda, held a sushi and wagyu beef master series. Three Michelin Star Chef Angel Leon, Aponiente (Spain) emphasised the need to explore a sustainable approach when working with marine life before seeing Japanese seafood in action with Chef Pawel Kazanowski, Japanese External Trade Organisation (JETRO). News Source: Pop Comms
