For decades, Alain Ducasse has shaped the language of French cuisine, refining it down to its purest expression. His influence stretches across continents, but it is not merely the number of restaurants bearing his name that matters—it is the weight of his ideas and his unwavering pursuit of excellence that has left an indelible mark.
In Macau, Alain Ducasse has spent the last seven years creating haute cuisine in his vision at Alain Ducasse at Morpheus, City of Dreams. As the only destination in Greater China to host an Alain Ducasse restaurant—and one of just three in Asia alongside Thailand and Japan—Macau cements its status as a rarefied stage for the world’s culinary greats. Holding two Michelin stars since its opening and a Tatler Dining 20 awardee, it remains one of Macau’s most essential dining destinations, a place where Ducasse’s philosophy is realised in its highest form.
Bread service at Alain Ducasse at Morpheus (Photo: City of Dreams, Macau)
On March 14, 2025, Alain Ducasse at Morpheus will host an exclusive evening with Alain Ducasse himself, offering a rare chance to experience a menu personally curated by the legendary chef, featuring some of his most revered dishes. This special menu will be served in the stunning surrounds of the restaurant, a space that defies convention with its fusion of avant-garde design and quiet luxury, along with a carefully selected wine pairing and live musical performances, ensuring a sensory experience that extends beyond the plate.
Each dish is paired with a carefully curated selection of wines from the restaurant’s 1,200-bottle cellar, with a focus on Burgundy and Bordeaux, to enhance and draw out the essence of each plate.
Chilled langoustine, delicate gelée with spices and Kristal caviar (Photo: City of Dreams, Macau)
Rum baba as in Monte Carlo (Photo: City of Dreams, Macau)
A celebration of Ducasse’s most defining dishes
At the heart of the à la carte menu of Alain Ducasse at Morpheus is a selection of Ducasse’s most enduring creations. Among them is chilled langoustine, delicate gelée with spices and Kristal caviar, encased in a delicate fish gelée and crowned with Kristal caviar, a dish that exemplifies the chef’s mastery of seafood. It is a study in restraint—where technique allows the natural sweetness of the langoustine to shine, and the gelée, shimmering and translucent, holds the flavours in perfect suspension.
Meanwhile, the Monte Carlo rum baba is another Ducasse classic and a favourite at Le Louis XV in Monte Carlo. This golden sponge is steeped in aged rum, offering an aroma that rises in warm, heady waves, and served with light vanilla cream. It is a dish that has followed Ducasse across continents—a testament to his belief that the simplest things when perfected, endure.
Wine cellar at Alain Ducasse at Morpheus (Photo: City of Dreams, Macau)
A setting that elevates the experience
Dining at Alain Ducasse at Morpheus is a lesson in quiet grandeur. Designed by Jouin Manku, the restaurant is a study in movement and light, where each element contributes to an atmosphere of understated opulence.Upon arrival, guests are led through a corridor lined with sculpted glass and walnut, an entrance that creates a sense of quiet anticipation.
Main dining room of Alain Ducasse at Morpheus (Photo: City of Dreams, Macau)
Inside, a chandelier of 619 hand-blown Lasvit glass pieces hangs like a suspended bamboo grove, casting shifting shadows across the room. Every detail has been considered. Tables are dressed in custom leatherwork from Atelier Le Floch, porcelain by JL Coquet and Maison Bernardaud, and silverware from Ducasse’s personal collection. The evening will unfold with live performances. A violin and harp duo will accompany the meal, filling the space with French melodies, before saxophonist Phil Lam closes the night with a special performance.