Majestic in every season, the Palace of Versailles is equally enchanting in autumn: a special time to visit and the perfect opportunity to rediscover ore – Ducasse at the Palace of Versailles.The restaurant embraces the warm hues of autumn, with soft lighting and a menu of comforting seasonal dishes created by Chef Nina Belin and Pastry Chef Arnaud Dutertre. Together, they bring the season to life through refined, balanced creations that let the ingredients shine.
Versailles in Autumn: Light, Tranquillity and Elegance
As autumn arrives, the Palace of Versailles undergoes a beautiful transformation. As the days grow shorter, the light takes on warmer tones, the Palace is bathed in golden hues, and the gardens gradually change with each passing day. Within the Dufour Pavilion, a new atmosphere envelops ore – Ducasse at the Palace of Versailles. While the setting remains regal, the ambience becomes more peaceful and intimate. The décor at ore – Ducasse subtly reflects the colours of autumn, while the menu also embraces the flavours of the season.
Celebrating Autumn’s Seasonal Produce at ore – Ducasse at the Palace of Versailles
In the kitchen, Chef Nina Belin gives free rein to her creativity, exploring the flavours of autumn’s finest ingredients. On the menu at ore – Ducasse at the Palace of Versailles, seasonal produce takes centre stage: mushrooms, red kuri squash and figs come together in generous, flavourful dishes. Creamy mushroom soup with hazelnut oil and confit duck foie gras, simply prepared sea bass served with red kuri squash, roasted guinea fowl with braised lettuce, fig soufflé… Each combination of flavours is carefully crafted to bring out the very best of every ingredient. The chef remains true to the rhythm of the seasons and Alain Ducasse’s philosophy: “Making something delicious from simple ingredients.” Here, the cuisine is approachable, authentic and always full of flavour.
Autumn’s Sweet Delights
In autumn, nature offers a wealth of flavours that never fail to inspire the pastry chef. For Arnaud Dutertre, the fig, an emblematic fruit of the season, takes centre stage in a delicate, airy soufflé that celebrates its natural sweetness and subtle flavours. Whether for a royal breakfast at Versailles or a leisurely lunch with loved ones, booking a table at ore – Ducasse at the Palace of Versailles is an invitation to savour the flavours of autumn in an exceptional setting.
