The world-renowned chef has jumped at the chance to open a contemporary brasserie at the revamped Les Halles shopping mall and transport hub.

Champeaux is one of the year's most eagerly awaited restaurant openings, as much by foodies as by Alain Ducasse himself. As although the French-born chef is already associated with a host of establishments — including Le Meurice and Aux Lyonnais in Paris, and Le Louis XV in Monaco —his gastronomic empire has largely been built on taking over existing establishments.

Now, after similar experiences in the UK, the USA and Japan, the Monaco-based chef has taken the plunge with a new venture in the revamped Les Halles area of Paris, hoping to recreate the ambience of the traditional French brasserie. The Michelin-starred chef is only too aware of his latest eatery's historical location, paying homage to the area's past in the new restaurant's name. In fact, Champeaux was the name once given to the locality where Louis VI ordered the building of Les Halles, Paris's central fresh food market. Then, from 1800, a famous neighborhood brasserie -- which cropped up in the work of novelist Emile Zola — also used the name.

Beneath the glass and metal of the new La Canopée, the restaurant will serve hungry diners from 8am to midnight, or 1am on Saturday. Alain Ducasse has had to think big to satisfy the appetite of the neighborhood's young clientele, set to rub shoulders with business people and tourists in this 180-seat contemporary space, designed by the Ciguë architecture practice. Diners can also feast their eyes on the restaurant's electronic billboard — of the kind showing arrivals and departures in a railway station — displaying information such as dishes of the day prepared by head chef Bruno Brangea, the current wine list and inspirations of the moment.

Signature soufflés

In an urban decor traversed by light and defined by industrial effects and furnishings, Alain Ducasse will be serving up dishes based on good, old-fashioned grub with a modern twist. Soufflés will be the restaurant's signature dish, with sweet and savoury options to choose from. Alongside traditional brasserie fare such as deviled eggs and the croque-monsieur hot cheese and ham sandwich, dishes will be accompanied by ingredients dear to Alain Ducasse, such as spelt, spices and condiments. This revisited snapshot of traditional cuisine will see a French onion soup cooked without the gratin top, as well as a lighter take on pâté en croûte, and a spatchcock-style lemon chicken. Starters and desserts are priced from €6 (approx. S$9), with dishes of the day at €22 (approx. S$34) and à la carte options from around €50 (approx. S$77).

While the name and reputation of Alain Ducasse will inevitably draw curious diners and foodies to the Les Halles establishment, others will come to sample another kind of specialty, served up by mixologist Marjolaine Arpin. As an aspiring meeting point for cocktail lovers, Champeaux will be concocting recipes inspired by ingredients that made the Les Halles market so renowned.