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Alain Ducasse teams with Wolfgang Puck at Hotel Bel-Air

By Betty HallockDeputy Food Editor 
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Famous Monégasque chef Alain Ducasse is joining Wolfgang Puck to host a five-course dinner at the Hotel Bel-Air next month.

Ducasse is the chef behind Alain Ducasse at the Plaza Athénée in Paris and at the Dorchester in London (among many other restaurants), and Puck just opened his latest, Wolfgang Puck at Hotel Bel-Air (another Dorchester Collection-owned hotel).

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Seatings are available from 6 to 9:30 p.m. on Friday, May 11, and the dinner costs $190 (wine pairings are an additional $70). Call for reservations.

Hotel Bel-Air, 701 Stone Canyon Road, (310)- 909-1644, www.hotelbelair.com.

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— Betty Hallock

Daily Dish
Betty Hallock

Betty Hallock is deputy Food editor at the Los Angeles Times. She has co-written four cookbooks, including “Bäco: Vivid Recipes from the Heart of Los Angeles,” “Amá: A Modern Tex-Mex Kitchen” and “Baking at République.” She started her journalism career at the Wall Street Journal and Scientific American in New York, worked on the L.A. Times’ Business desk, and was interim food editor at Los Angeles Magazine. Hallock also helped launch a food and nutrition vertical for wellness app RoundGlass. She’s a graduate of UCLA and New York University.

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