Lunch from Thursday to Monday, from 12:00-13:00 (last order time).
- Michelin-starred
- Valet parking/parking
- Terrace
- Mediterranean cuisine
With his newly acquired diploma in his pocket, the Angevin joined the ranks of restaurant Ladurée, on the Champs-Élysées in Paris, as demi-chef. In December 1998, he meets Alain Ducasse who offers him a position within the new Spoon Food & Wine Paris as first commis de cuisine, beside chef Christophe Moret.
From March 2000 to January 2002, he is first commis de cuisine with Pierre Gagnaire, before leaving Paris. Alain Ducasse then sends him to Saint-Tropez to work at restaurant Spoon at Byblos where he remains until October 2002 as second de cuisine.
Alain Ducasse then offers him the chance to join the ranks of the Le Louis XV in Monaco where he works for 4 years as chef de partie beside chef Franck Cerutti, who transmits his love of Mediterranean cuisine, generous, simple and sincere. In January 2007, he is named sous-chef, then joint-chef at the restaurant Alain Ducasse au Plaza Athénée à Paris. He works besides Christophe Moret then, from 2010, besides Christophe Saintagne.
In 2011, Alain Ducasse promotes him to head chef at the Louis XV. Dominique is reunited with Franck Cerutti – named executive chef of all the restaurants in the Hotel de Paris, in 2008 – which ensures a smooth transition until 2013, when he is handed the keys to the restaurant.



IMPORTANT
From 11 January, restaurants in the Principality are closed in the evenings. The Monaco government requires individuals to provide proof of work, residency or a hotel booking in Monaco to gain entry to restaurants. Reservations are required.
Please ensure you are aware of the barrier gestures and preventive measures in place across our establishments
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