What Ducasse Paris does

Ducasse Paris (legally DE GUSTIBUS SAS) is a privately held French hospitality and gastronomy group founded in 1999 by Chef Alain Ducasse and headquartered in Issy-les-Moulineaux, France. The group operates across seven integrated expertises: 29 restaurants across 9 countries holding 18 Michelin stars collectively, four artisanal food manufactures (chocolate, coffee, ice cream, biscuits) producing under sub-brands like Le Chocolat Alain Ducasse and La Glace Alain Ducasse and distributed through 42 retail outlets, the École Ducasse culinary education business with campuses in France, the Philippines, India, Thailand and the UAE, the Ducasse Conseil hospitality consulting practice, Ducasse Réception for event catering at iconic Parisian venues, two boutique hotels in Provence under DUCASSE Hospitalité, and DUCASSE Edition publishing with over 100 culinary titles.

The group generates revenue through multiple distinct streams: à la carte and tasting menu dining at owned restaurants, wholesale and retail sales of manufactured artisanal food products, tuition and program fees from culinary education, professional consulting fees, event catering contracts, hospitality room and F&B revenue, and book publishing. Pricing in restaurants is structured around multi-course tasting menus (e.g., €190-€420 per couple excluding or including wine pairings), with manufactured products sold through dedicated boutiques, in-store corners and an e-commerce gift voucher platform.

The business serves a hybrid customer base spanning affluent end-consumer diners, packaged-goods retail consumers, aspiring culinary students, professional hospitality operators seeking consulting support, and institutional clients such as museums, libraries and government agencies. Distribution is multi-channel, combining owned physical locations, third-party retail partnerships and direct digital channels. The group employs approximately 2,000 people globally and is led by founder Alain Ducasse as Président Fondateur, supported by Véronique Lartigue (Présidente Groupe) and Tom Lerouge (Directeur Général Groupe).

Name

Ducasse Paris

Legal name

DE GUSTIBUS SAS – DUCASSE Paris

Website

https://ducasse-paris.com

Company type

Private

Founded year

1999

Operating status

Operating

Headcount range

1,001–5,000 employees

Short description

Ducasse Paris is a privately held French gastronomy group operating 29 Michelin-starred restaurants across 9 countries, four artisanal food manufactures, five culinary education campuses, hospitality consulting, event catering, boutique hotels, and a cookbook publisher, serving affluent diners, packaged-goods consumers, hospitality operators, and students.

Ownership category

akta.pro rank

Product category

Premium Hospitality and Gastronomy Services

NAICS

Full-Service Restaurants (722511), Bread and Bakery Product Manufacturing (31181), Retail Bakeries (311811), Beverage Manufacturing (3121), Caterers (722320), Bakeries and Tortilla Manufacturing (3118)

SIC

Bakery Products (2050)

akta.pro primary industry

Chef’s Table & Tasting Menu Restaurants (THAFACAG)

akta.pro secondary industries

Brasseries, Bistros & Trattorias (THAFACAI), Chocolate & Confectionery Patisseries (Bonbons, Truffles, Macarons) (THAFAFAL), Patisseries & Viennoiserie (French-Style) (THAFAFAB), Patisseries & Dessert Boutiques (CRAHAGAB), Gastronomy & Wine-Focused Boutique Hotels (THAGADAG)

Keywords

• Fine dining restaurants
• Culinary education programs
• Artisanal chocolate manufacturing
• Hospitality consulting services
• Premium event catering

Headquarters

HQ city

Issy-les-moulineaux

HQ country

France

HQ region

Europe

Offices9 records

Markets served

GTM type

B2B and B2C

Offering type

Services

Cost components

Personnel, Operations, Supply Chain, Marketing or Sales, Infrastructure

Revenue model

1. Restaurant Operations: Revenue from 29+ restaurants worldwide including fine dining establishments (Le Meurice Alain Ducasse, Louis XV in Monaco), bistros (Benoit Paris, Allard), and contemporary concepts (Sapid pesco-vegetarian refectory). Income from à la carte dining, tasting menus, and beverage service.
2. Manufactured Products: Revenue from artisanal food products including chocolate, ice cream, sorbets, biscuits, and specialty coffee sold through 42 sales outlets including dedicated boutiques (comptoirs) and corners in France, UK, Japan, and other markets.
3. Culinary Education: Revenue from Ecole Ducasse programs including undergraduate culinary programs, career change programs, professional development courses, and enthusiast cooking classes. Campuses in France (Paris Campus in Meudon, École Nationale Supérieure de Pâtisserie in Haute-Loire), Philippines, India, Thailand, and UAE.
4. Hospitality Consulting: Ducasse Conseil generates revenue by providing strategic and operational consulting to hospitality operators, including restaurant concept development, culinary implementation, and management support for independent investors and major players in catering and hotel sectors.
5. Publishing: DUCASSE Edition publishes culinary books, with over 100 references in its collection. Works are translated in more than 15 countries and signed by over 50 authors, chefs, and gastronomy figures. Revenue from book sales to professionals and amateurs.

Pricing tiers

Go-to-market motion3 records

Distribution channels6 records

Marketing channels6 records

Core offering

Ducasse Paris is a premium French gastronomy group built around the eponymous founder's culinary authority. It runs Michelin-distinguished restaurants worldwide, manufactures its own chocolate, ice cream, biscuits and coffee, delivers culinary education through internationally accredited programs, advises hospitality operators through Ducasse Conseil, produces luxury events through Ducasse Réception, operates boutique hotels under Ducasse Hospitalité, and publishes cookbooks and titles under DUCASSE Edition. The business is structured into seven expertises (Restaurants, Manufacture, Conseil, Éducation, Réception, Hospitalité, Édition) under the parent DE GUSTIBUS SAS.

Product overview

Ducasse Paris is a diversified hospitality group founded by Chef Alain Ducasse, operating multiple business lines unified by the philosophy of 'gout juste' (right taste). The portfolio includes: Restaurants (29 restaurants worldwide including Michelin-starred establishments like Le Louis XV in Monaco and Le Meurice Alain Ducasse in Paris); Manufactures (Le Chocolat Alain Ducasse, La Glace Alain Ducasse, Le Biscuit Alain Ducasse, Le Café Alain Ducasse - four artisanal production facilities for chocolate, ice cream, biscuits, and coffee); Ducasse Conseil (restaurant and catering consulting services since 2002); Ecole Ducasse (culinary education with campuses in France, Philippines, India, Thailand, and UAE); Ducasse Réception (event catering at prestigious Parisian venues); Ducasse Hospitalité (boutique hotels in Provence including La Bastide de Moustiers and L'Abbaye de la Celle); DUCASSE Edition (cookbook publishing with 100+ titles); and an online gift shop. The group operates across 9 countries with approximately 2,000 employees and holds 18 Michelin stars.

Differentiator

Problem solved

Functional benefit

Brands

• Ecole Ducasse: Culinary education institution transmitting Alain Ducasse's culinary know-how and expertise, with campuses in France, Philippines, India, Thailand, and UAE.
• Le Chocolat Alain Ducasse
• La Glace Alain Ducasse
• Le Biscuit Alain Ducasse
• Le Café Alain Ducasse
• Ducasse Conseil
• Ducasse Réception
• DUCASSE Edition
• DUCASSE Hospitalité
• Le Louis XV
• Ore - Ducasse au château de Versailles
• Benoit Paris
• Allard
• Sapid
• Ducasse sur Seine
• Ducasse Baccarat

Products and services

• Ducasse Paris Restaurants A global portfolio of fine-dining restaurants across nine countries, including the Alain Ducasse flagship at Le Meurice (Paris), Plaza Athénée, Benoit Paris, Allard, Sapid, Ore Versailles and Ducasse sur Seine, alongside three Alain Ducasse international restaurants and 17 licensed-brand addresses. Targets affluent diners seeking Michelin-distinguished French gastronomy experiences for special occasions, business entertaining and tourism.
• Le Chocolat Alain Ducasse Bean-to-bar chocolate crafted from carefully chosen cocoa beans and pure cocoa butter, produced at the group's manufacture. Targeted at premium chocolate consumers and gifting buyers, sold through branded boutiques and e-commerce.
• La Glace Alain Ducasse Plant-based ice creams, sorbets and frozen desserts developed and produced at the group's dedicated manufacture, formulated without milk or added sugar. Targeted at premium dessert consumers seeking healthier artisanal ice cream.
• Le Biscuit Alain Ducasse Handcrafted biscuits, shortbreads and confectionery produced at a dedicated biscuit manufacture within the group. Targeted at premium snack and gifting consumers.
• Le Café Alain Ducasse Specialty coffee covering sourcing, roasting, brewing equipment and beverage know-how from bean to cup. Targeted at hospitality operators and at consumers seeking premium Ducasse-branded coffee experiences at home and in hotels/restaurants.
• Ducasse Conseil Bespoke advisory services for hospitality, foodservice, cruise, airline, retail and entertainment operators, covering concept creation, menu design, kitchen and supply-chain optimization, academy design, R&D and brand strategy. Targeted at executive teams of large hospitality and lifestyle organizations undertaking strategic F&B transformation.
• École Ducasse International culinary school with multiple campuses (Paris, Rennes, Singapore, Brussels, and a new Kazakhstan campus), offering Bachelor, Master, MBA, CAP and short programs in culinary arts, pastry and hospitality, with French language programs for international students. Targeted at aspiring chefs, pastry professionals and hospitality managers.
• Ducasse Réception Premium event catering at iconic venues including Musée du Louvre and Chateau de Versailles, plus private-location events and Ducasse-bespoke experiences such as La Maison and the Yacht. Targeted at corporations, institutions and private clients hosting prestigious events.
• Ducasse Hospitalité Hotel and resort operations under the Ducasse brand, including the group's two hotels providing luxury hospitality experiences tied to the chef's culinary signature. Targeted at premium leisure and business travelers seeking Michelin-grade hospitality.
• DUCASSE Edition Publishing arm producing cookbooks and culinary-themed titles under the Ducasse brand. Targeted at culinary enthusiasts and professional chefs seeking authoritative French cuisine and pastry references.

Quantifiable outcome

• Alain Ducasse is the most Michelin-starred chef in the world with 18 Michelin stars across the group
• +3 more outcomes

Named customers6 records

Segments5 records

Ideal customer profiles4 records

Technology focussed No

API detail

Has API

No

API docs

API detail

Core technology

AI maturity

App detail

Integration6 records

Feature3 records

Partnerships

Eight partnerships are on record, tiered core and minor.

• Sommet EducationcoreStrategic or Co-development Partner · 1 January 2019Sommet Education supports École Ducasse and provides educational backing and institutional resources. The group is driven by international ambitions while remaining true to its French heritage, with École Ducasse becoming the flagship culinary education brand.
• Teritoria (formerly Les Collectionneurs)coreStrategic or Co-development Partner · 1 January 1975Alain Ducasse serves as President of Teritoria, a community of 430 independent hotels and restaurants. Founded in 1975 as Les Collectionneurs, the organization acts as the first hotel community with a mission, focusing on reducing greenhouse gas emissions, improving working conditions, and preserving biodiversity. Members are mainly 4-star hotels and Michelin-starred restaurants united by shared commitments to responsible hospitality.
• Société d'Exploitation Pavillon DufourcoreStrategic or Co-development PartnerOperates Ore - Ducasse au château de Versailles, located on the first floor of Pavillon Dufour within the Château de Versailles. Offers two distinct experiences: ORE (elegant contemporary café during the day) and Ducasse au château de Versailles (fine dining dinner service in a setting evoking royal ceremony).
• Musée RodinminorStrategic or Co-development PartnerDucasse Réception operates catering services at Musée Rodin in Paris, providing bespoke event catering in this iconic cultural venue.
• Musée du LouvreminorStrategic or Co-development PartnerDucasse Réception provides catering services at the Louvre museum in Paris for private events and receptions.
• Bibliothèque nationale de France (BNF)minorStrategic or Co-development PartnerDucasse Réception provides event catering services at the Bibliothèque nationale de France.
• CNES (Centre National d'Études Spatiales)minorStrategic or Co-development PartnerDucasse Conseil collaborated with CNES to develop space food for astronaut Thomas Pesquet, demonstrating the adaptability of Ducasse culinary expertise to extreme environments.
• Société des Bains de Mer (SBM)coreStrategic or Co-development PartnerSBM operates the Hôtel de Paris Monte-Carlo where Le Louis XV - Alain Ducasse is located. This partnership has maintained three Michelin stars for decades, making it one of Monaco's premier dining destinations.

Scale indicators10 records

Recent moves6 records

Expansion highlights6 records

Direct peers

• Elior Group: French-headquartered contract catering and food services group with operations across multiple countries. Comparable through Ducasse Conseil and Ducasse Réception, which provide similar B2B culinary and event catering services to institutional and corporate clients.
• Le Cordon Bleu: World-renowned culinary education institution with global campus network. Directly comparable to Ecole Ducasse in delivering professional culinary and pastry training, with similar international footprint and aspirational positioning.
• Institut Paul Bocuse: French culinary education institution named after the legendary chef, based near Lyon. Most direct peer to Ecole Ducasse in France, competing for the same aspiring chef demographic and offering similar undergraduate and professional programs.
• Belmond (LVMH): Luxury hospitality group owning iconic hotels, trains, and river cruises with on-site fine dining. Comparable through the combination of luxury hospitality (akin to Ducasse Hospitalité) and destination dining anchored by Michelin-starred restaurants at cultural landmarks.
• Valrhona: French premium chocolate manufacturer specializing in bean-to-bar craftsmanship for professional chefs and gourmets. Most direct competitor to Le Chocolat Alain Ducasse, with similar artisanal positioning, French heritage, and chef-focused brand identity.
• Alain Ducasse竞争对手 - Pierre Hermé: French luxury patisserie brand founded by eponymous chef, producing high-end chocolates, macarons, and pastries. Directly comparable to Le Chocolat Alain Ducasse in artisanal French confectionery, with similar boutique retail model and chef-led brand authority.

Broad incumbents

• Sodexo: Global leader in food services and facilities management with significant catering operations. Overlaps with Ducasse Réception's event catering and Ducasse Conseil's hospitality advisory services, though Sodexo operates at much larger scale across non-culinary services as well.
• Mandarin Oriental Hotel Group: International luxury hotel operator with celebrated fine dining restaurants including Michelin-starred establishments. Comparable through the combination of luxury hospitality and on-site gastronomy, though Mandarin Oriental operates as a hotel-first company rather than a chef-anchored brand.
• Nestlé Professional: B2B arm of Nestlé serving foodservice operators globally with culinary products and solutions. Comparable through the Ducasse Conseil and Ducasse Manufactures B2B development activities ([email protected]), though Nestlé Professional operates at vastly larger scale across mass-market and premium segments.

Regional players

• Domaine Les Crayères: French luxury château hotel in Champagne region with Michelin-starred restaurant. Comparable to Ducasse Hospitalité as a luxury hotel-with-restaurant property offering combined accommodation and fine dining in a heritage French setting, though smaller scale and single-location.

Market position

Strengths5 records

Weaknesses5 records

Competitive moat5 records

Key risks6 records

Key highlights7 records

Customer concentration

• LinkedInlinkedin.com/company/ducasse-paris

Compliance1 record

Revenue estimate

Valuation estimate

Number of profiles

Profiles11 records

Subsidiaries11 records

Funding overview

Funding rounds

Investors

Funding detail is available on the Subscription and Enterprise plan.Contact sales →

M&A

Investments

M&A and investment is available on the Subscription and Enterprise plan.Contact sales →

Frequently asked questions about Ducasse Paris