Asked whether he was feeling daunted by the task, the chef nodded, although he vowed to "share my stress."
"I'm going to pass it along to those I work with," he said, laughing.
And with an estimated 350-strong team on hand for the July 2 event - which caps the two-day-long nuptial festivities in the tiny Mediterranean principality - Ducasse should be able to spread his stress widely.
While being careful not to divulge exactly what's on the menu for the three-course meal, Ducasse revealed just enough to make the mouth water.
"Prince Albert is very interested in protecting the Mediterranean, its flora and its fauna. It's something of an obsession," Ducasse said. "We decided to do something sustainable, local and ethical.
"It's going to be like the essence of the Mediterranean Sea, its tastes, its smells and its colors . . . fresh line-caught fish, garden vegetables and fruits for dessert," he said.
Besides the Champagne, which comes from the eponymous region of northeast France, and a South African red wine honoring the bride's roots, nearly all ingredients will be sourced from a 6-mile radius from Monaco - a tiny concrete hive of high-rises, Art Deco casinos and five-star hotels.
The honey will come from Monaco's very own urban bee hives and the fish - all local species, none of them threatened with extinction - are to be caught hours before they're served up, Ducasse said.
The vegetables, a sun-drenched medley of local staples including tomatoes, peppers and zucchini, are being grown at the prince's own farm, and will never suffer the indignity of refrigeration, being harvested just hours before the dinner.
Ducasse said Prince Albert invited him to prepare the gala dinner in a mystery-cloaked meeting in the Monegasque embassy in Paris in February.
