Born in 1956 on a farm in the Landes region, Alain Ducasse discovered the tastes of produce at an early age. Over the course of his illustrious career, Ducasse has become a culinary icon as one of the most decorated chefs in the world, holding a remarkable number of 20 Michelin starts to date.

Both chef and curator, Alain Ducasse is above all an artisan of living and eating well. At the heart of his culinary philosophy, it is the ingredients who take center stage. Anchored in the terroir and seasons, Alain Ducasse’s cuisine vibrates to the rhythm of its time, bringing together tradition and modernity, letting the produces express naturally with the plate be the narrator of it’s own story.

Alain Ducasse entrusted one of his young protégés, Afonso Salvação Barreto, as the executive chef of the restaurant

Afonsos career has been incredibly fast and intense. After having been graduated at the University of hospitality and tourism of Estoril (Portugal), he worked many years with some of the best restaurants in Lisbon, his city of birth. His talent made him rapidly climb in the hierarchy of the brigades and, starting as commis, he became sous-chef in 2021. His passion for cooking, born with the cookies he made with his grand-mother when he was a kid, was not yet satisfied though. “I always knew I had to go to Paris to really explore the most demanding dimensions of my trade”, he says. In fact, when Alain Ducasse launches his ADMO ephemeral restaurant with Albert Adrià and Romain Meder, he immediately applied and joined the team. “This experience was incredible, from all points of view, human as well as professional.” Very logically, when Romain Meder went to the restaurant Les Chemins at the Domaine de Primard, he followed him to keep on absorbing the spirit of his cuisine. Today, by giving him the rein of the ephemeral restaurant in AlUla, Alain Ducasse gives Afonso a new exciting challenge.

Ducasse in AlUla is the first true oasis-to-table concept celebrating the vibrant

palette of flavours unique to the AlUla, with a French flair.

The pop-up restaurant, accommodating 40 guests inside or outside, is set to open on a site adjacent to Jabal Ikmah, one of AlUla’s ancient heritage sites. The new venture seamlessly blends sustainability, French culinary excellence, and contemporary innovation for a unique and memorable experience.

Nestled against the picturesque backdrop of AlUla’s iconic oasis palm trees, the restaurant will deliver a fusion of ingredients sourced from local oasis farms and traditional flavours and, with an exquisite French touch, redefining the luxury dining landscape of the city.

Interior design is elaborated by French designer Aliénor Béchu and Donald Bovy from Volume ABC.

In alignment with AlUlas 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 restaurants 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.

The sky, rocks, greenery, and fire are the elements that define its identity. By observing and comprehending the surroundings, the design is guided by a harmonious blend of earthly and celestial elements.

Our architecture is humble, yet profound, like the intangible link between humanity and the encompassing nature—a cornerstone of sustainable design.