AFALULA welcomes the return of the pop-up restaurant Ducasse in AlUla
After a notable debut in 2023, the pop-up restaurant in AlUla by multi-Michelin-starred French chef Alain Ducasse returns for a new season, further enhancing the culinary offerings of a region experiencing rapid tourism growth.
The luxurious pop-up dining experience reopens to the public today for a limited time only, offering discerning guests a remarkable combination of French culinary excellence and delectable flavours of AlUla and the region.
Nestled beneath the lush canopy of AlUla’s oasis and located near the ancient heritage site of Jabal Ikmah, Ducasse in AlUla provides a warm, sumptuous setting for an unforgettable, oasis-to-table gastronomic journey.
The menu, meticulously crafted by Ducasse and executed by Executive Chef Téophile Bourgeois and dining-room director Michel Lang, showcases dishes that highlight local ingredients through the lens of masterful French techniques.
An icon in the culinary world, Alain Ducasse started his career in 1972 as a 16-year-old in France, before working for restaurants including Michel Guérard, Gaston Lenôtre, Alain Chapel and legendary chef Roger Vergé’s Moulin de Mougins. Ducasse restaurants currently hold 17 Michelin stars worldwide.
In alignment with AlUla’s commitment to sustainable development and preservation of its natural beauty, Ducasse in AlUla has been thoughtfully designed to seamlessly harmonise with the surrounding environment. The restaurant architectural integration with the natural landscape reflects a deep respect for the regions allure and natural heritage, providing diners with an unparalleled dining experience that bridges history and innovation.
Find out more details on ducasse-alula.com
“AFALULA mobilizes French excellence and expertise to support the Royal Commission for AlUla in transforming the AlUla region into a world-class tourist destination. The return of Chef Alain Ducasse’s restaurant is a perfect example of this successful collaboration. This establishment enhances the region’s appeal by combining haute cuisine with the promotion of local treasures.” Mathias CURNIER, Chief of Tourism, Destination & Corporate Communication, AFALULA