"The best part about dining here is that the experience is all Alain Ducasse in style and service, without the steep prices. The menu at Ore is a combination of gussied-up snacks like croque-monsieur, and thoughtful market-fresh dishes like spelt and wild mushroom salad, or steamed turbot with truffled hollandaise sauce, all priced to fit a range of wallets. Signature desserts, such as “Les Versaillaises,” offer lightened updates on French classics. Foreigners are likely to come here only if they're already planning to tour the Château—but it merits a special visit on its own. It's grand, as it should be, but accessible." - Lindsey Tramuta, Mary Winston Nicklin
Pierre Monetta
