Philippe Starck was of course inspired by Dali for the decoration and the design of a restaurant whose setting is sublime.
The cuisine of Jocelyn Herland (Executive Chef of the Alain Ducasse restaurant at the Dorchester in London before joining Le Meurice in January 2016) is composed of Parisian classics and dishes with Mediterranean flavors. In the spirit of his mentor, the chef favors seasonal products, chosen according to their quality and provenance. At dessert it is the turn of Cédric Grolet, Pastry chef star, to amaze us.
The Dali also offers a Sunday brunch and a Tea Time, consisting of finger sandwiches, homemade scones, and treats created by Cédric Grolet.