Alain Ducasse at the Essex House

Perfection comes at a price
James Molesworth
Issue: August 31, 2003

Like everything else at Alain Ducasse at the Essex House, wine is very expensive. But like everything else at Alain Ducasse, what you pay for is outstanding quality and flawless execution. Alain Ducasse, arguably France's most famous chef, opened his New York restaurant at the Essex House hotel in Midtown in 2000.

For the full article, check out the new issue of Wine Spectator, on newsstands August 31, 2003.

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