i. Biography
At Le Meurice Alain Ducasse in Paris, the cooking is defined by restraint, and Amaury Bouhours works in that register: ingredients are set first, technique second, and the plate stays clear. The dishes he recommends to guests—barely cooked sea bream from Noirmoutier, and pigeon from Flanders recommended at Restaurant Le Dalí in Paris—show how origin can carry a dish without embellishment. As executive chef, Bouhours keeps French cooking tied to produce and to the people who bring it into the kitchen.
The Climb
Formal training and the pace of large kitchens shaped Bouhours early. At Lycée Hôtelier Le Corbusier, Soissons, he learned the base discipline that would carry into service, then moved through a run of addresses where exactness was the standard. An internship at Le Louis XV in Monaco was followed by a role as commis at Alain Ducasse au Plaza Athénée in Paris, then sous-chef at Lasserre in Paris. Each stage added another layer to his handling of French cuisine: structure, rigor, and polish without excess. In 2016, Bouhours became chef de cuisine at Le Meurice Alain Ducasse in Paris, a step that led to his current role as executive chef of Le Meurice Alain Ducasse. The progression is one of increasing responsibility, but also of a clear return to the same working principles: seasonality, craftsmanship and source.
Today
At Le Meurice Alain Ducasse in Paris, Bouhours cooks in a French, modern, seasonal style focused on produce and respectful sourcing. The setting may be grand, but the method is plainspoken. His own description is direct: “My cooking style is French, modern, seasonal and focused on produce with respectful sourcing.” The kitchen’s priorities are the ingredient and the chain of hands behind it. Bouhours names the growers, breeders and fishermen as part of the work, not as a backdrop to it. “I want to support the growers, breeders and fishermen who work tirelessly each day to supply the finest ingredients, in a way that respects the environment and offers our guests a real moment of gastronomy.” In that frame, luxury means care, timing and doing very little to something already strong. That logic is visible in the barely cooked sea bream from Noirmoutier he recommends to guests. The dish stays close to the product: the fish remains recognizable, its origin is stated, and the cooking is calibrated to preserve freshness and delicacy. It is the kind of plate that only works when the raw material is excellent.
Signature
Amaury's signature dishes include barely cooked sea bream from Noirmoutier and pigeon from Flanders.
In Their Words “I want to support the growers, breeders and fishermen who work tirelessly each day to supply the finest ingredients, in a way that respects the environment and offers our guests a real moment of gastronomy.” “My cooking style is French, modern, seasonal and focused on produce with respectful sourcing.”
Recognition
The pigeon from Flanders recommended at Restaurant Le Dalí in Paris extends the same method into a different register. Where the sea bream emphasizes precision and lightness, the pigeon brings a darker, earthier note. Taken together, the two dishes show a kitchen that works by contrast: sea and land, coast and inland, delicacy and depth. Origin is not a garnish here; it is part of the dish’s construction. That is the recognition Bouhours’ work seems to ask for: not spectacle, but material respect that reads on the plate. His path has been built through hands-on training and the discipline of craftsmanship, the same qualities that shaped his wish to work with his hands and immerse himself in craft. Across his kitchens, the lesson stays consistent: excellent ingredients, handled with intelligence and restraint, carry the work.
Profile updated August 2026
FAQ
Asked of Amaury
What is Amaury Bouhours's current role?
Amaury Bouhours is Executive Chef.
Where did Amaury Bouhours train or study?
Amaury Bouhours trained at Lycée Hôtelier Le Corbusier, Soissons.
