Menu items inspired by the delectable food markets of Provence and Italy create the carefree and vibrant nature of the Riviera, with a focus on simple, fresh plates by Executive Chef Bruno Riou and the best seasonal ingredients from the West Coast. The colors, flavors, and aromas of the south of France and Italy have arrived at Delano Las Vegas!

Born in 1956 on a farm in the Landes region, Alain Ducasse discovered the tastes of produce at an early age. At 16, the young cook entered a restaurant in France's southwest, then left to train with chefs such as Michel Guérard, Gaston Lenôtre, Alain Chapel and Roger Vergé, with whom he discovered provincial cuisine. In 2005, Alain Ducasse became the first chef to have 3 restaurants awarded with 3 Michelin stars at the same time.