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
Lunch: Friday to Monday, 12.15 pm to 1.45 pm . Dinner: Thursday to Monday, 7.30 pm to 9.45pm. (Dinner from Wednesday to Monday in July and August)
- Valet parking/parking
- Mediterranean cuisine
The 3-Michelin-starred Le Louis XV - Alain Ducasse à l'Hôtel de Paris never ceases to amaze. Chefs Dominique Lory and Alain Ducasse have created a modern and contemporary menu.
'Food that tastes like the sun': that's how Alain Ducasse describes the haute couture menu at Le Louis XV - Alain Ducasse à l'Hôtel de Paris. The dishes inspired by the Riviera feature regional products, aromas and colours and showcase their precise flavours. The menu has a specific modern signature, with fish from local fishers, herbs and vegetables from the hinterland, and intense bouillons.
Food and wine pairings: Head sommelier Noël Bajor has designed a wine menu that reveals the extraordinary treasures stored in one of the finest wine cellars in the world and the best regional products the Riviera has to offer.
One for the history books: the establishment had been open 33 months when Le Louis XV - Alain Ducasse à l'Hôtel de Paris became the first hotel restaurant to receive 3 Michelin stars. Alain Ducasse was just 33 years old.
- Jacket required in winter and recommended in summer
- Pets are not allowed in the restaurant
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.