Le Louis XV - Alain Ducasse à l’Hôtel de Paris
Le Louis XV - Alain Ducasse is a restaurant at the Hôtel de Paris Monte-Carlo
The Louis XV - Alain Ducasse will be exceptionally closed from May 29th to June 1st included.
- Valet parking/parking
- Mediterranean cuisine
With its 3 Michelin stars, Le Louis XV – Alain Ducasse at the Hôtel de Paris continues to surprise. The menu from chefs Alain Ducasse and Emmanuel Pilon, and pastry chef Sandro Micheli asserts its modernity and energy.
Terroir & creativity. The Riviera is a terroir like none other in the world. The small farmers, fishermen, and stockbreeders, passionate about and respectful of the planet's resources, offer some inimitable produce. Such natural treasures offer great freedom to the chef to constantly reinvent ever new flavours and aromas.
Mediterranean & naturality. The cuisine of naturality enriches the Mediterranean repertoire of Le Louis XV, for which the chef, inspired by the recipes and produce of the Riviera, translates it into a modern, light, and energetic version.
Food & wines. Maxime Pastor, head sommelier, draws on the immense wealth of one of the world's best wine cellars to suggest the best food-wine pairings.
Welcome & experience. Claire Sonnet, restaurant manager, provides a warm, attentive welcome to guests. It's an exceptional experience that you can share with your loved ones, thanks to our gift vouchers.
Alain Ducasse was just 33 years old, and Le Louis XV – Alain Ducasse had been open for just 33 months when it became the first hotel restaurant to receive three Michelin stars
After training in Lyon with two Meilleurs Ouvriers de France – chefs Christian Têtedoie and Davy Tissot – Emmanuel joined the Ducasse empire at a very young age in 2009, heading first to Monaco’s Le Louis XV with Franck Cerutti and Dominique Lory before spending eight years working alongside Romain Meder at the Alain Ducasse restaurant at the Plaza Athénée hotel in Paris. As an assistant chef he has been an integral part of the group’s great adventure into simple, natural food. He also worked with Meder and fellow chef Albert Adrià at Parisian pop-up restaurant ADMO (Adrià Ducasse Meder aux Ombres).
“Emmanuel is very familiar with Mediterranean cuisine, and brings with him a wealth of experience, exceedingly high standards and sensitivity. With his creative approach to food on board, we are looking forward to taking the restaurant's simple, natural cuisine to new heights.”
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