Alain Ducasse:

It would be based on cereals (for example rice or freekeh²) or legumes (like lentils or chickpeas). Spices (coriander, cardamom, tamarind, cumin) would also play an important role. All these ingredients would be cooked slowly, to fully reveal their flavors.

Alain Ducasse:

It would be based on cereals (for example rice or freekeh²) or legumes (like lentils or chickpeas). Spices (coriander, cardamom, tamarind, cumin) would also play an important role. All these ingredients would be cooked slowly, to fully reveal their flavors.

2• Freekeh is a variety of early-harvested,

green wheat.

2• Freekeh is a variety of early-harvested, green wheat.

IF ALULA WAS A RECIPE,

WHAT WOULD IT BE?

IF ALULA WAS A RECIPE,

WHAT WOULD IT BE?

Alain Ducasse:

As you might imagine, by taking the local products and culinary culture of this region as a starting point. We have proposed a menu where vegetables and spices, which are a particular characteristic of the local culture, are highlighted.

Alain Ducasse:

As you might imagine, by taking the local products and culinary culture of this region as a starting point. We have proposed a menu where vegetables and spices, which are a particular characteristic of the local culture, are highlighted.

1• The restaurant “Ducasse in AlUla”

will reopen in early 2025.

1• The restaurant “Ducasse in AlUla”

will reopen in early 2025.

HOW DID YOU CREATE THE MENU

FOR THE POP-UP RESTAURANT

“DUCASSE IN ALULA”¹?

HOW DID YOU CREATE

THE MENU FOR

THE POP-UP RESTAURANT

“DUCASSE IN ALULA”¹?

Alain Ducasse:

Of course. This is part of the magic of the location: many farmers have settled there and produce high-quality fruit and vegetables. We also bought a lot of our supplies from them because they are, in their own way, the main source of inspiration for our cuisine.

Alain Ducasse:

Of course. This is part of the magic of the location: many farmers have settled there and produce high-quality fruit and vegetables. We also bought a lot of our supplies from them because they are, in their own way, the main source of inspiration for our cuisine.

AS A CHEF,

HAVE THE PRODUCTS OF ALULA,

THEIR FLAVORS

AND THEIR SMELLS,

LEFT THEIR MARK ON YOU?

AS A CHEF,

HAVE THE PRODUCTS OF ALULA,

THEIR FLAVORS

AND THEIR SMELLS,

LEFT THEIR MARK ON YOU?

Alain Ducasse:

The location is simply exceptional. The long history of what was a flourishing point on the spice road can be felt fully here. It is impossible to be indifferent to the beauty of this green oasis, deep in the heart of the desert.

Alain Ducasse:

The location is simply exceptional. The long history of what was a flourishing point on the spice road can be felt fully here.

It is impossible to be indifferent to the beauty of this green oasis, deep in the heart of the desert.

HOW DID YOU FEEL

WHEN YOU FIRST DISCOVERED ALULA?

HOW DID YOU FEEL

WHEN YOU FIRST

DISCOVERED ALULA?

Multi-Michelin-starred chef and embodiment of French culinary excellence, Alain Ducasse has now opened a pop-up restaurant in AlUla, so enchanted was he by the magical aesthetic and taste offered by the oasis.