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Louis XV ***

2010-08-29 13:10

More information and interactive maps for the Louis XV restaurant

The Louis XV at the Hotel de Paris combines the regal splendour of Versailles with the inspiring landscape of the French Riviera. And it's good to see that despite his commitment to New York, London and Paris, world-class chef Alain Ducasse never forgets his Monégasque roots, bringing together in his carte de table all the wonderful flavours of earth and sea in this fabled Michelin 3-star restaurant.

Ducasse has single-handedly garnered an astonishing 19 Michelin stars during his lifetime career as one of France’s most noteworthy culinary masters, and at the Louis XV, you can see why. Those unaccustomed to seeing any number of personnel assigned to a single table or unused to being treated like VIP guests aren’t likely to forget the pleasure of enjoying food and wines served in the manner and in the atmosphere of a bygone era.



The menu reflects the seasons, with thematic variations on vegetable, sea, farm and pasture. 'The elements of my experience come together in the Louis XV kitchens,' explains exceutive ched Franck Cerutti: 'the flavours and colours that accompanied my childhood, the adventures of an Italian exile, the long journeys to Asia. I’m not interested in flights of bravura, I just want to offer basic pleasures, starting with the right compositions and the correct execution. That’s the secret,'

This is a place steeped in tradition: Cerutti, who deserves much of the credit for maintaining the restaurant's exacting standards of taste, quality and service, still creates his gastronomic compositions on the kitchen’s ancient 'piano', or cooking surface; and the wine which accompanies his masterpieces emerges from deep below the streets of Monte Carlo. The hotel’s vast and mysterious wine cellars were laboriously hewn from the rock over a period of 18 months in the 1870s.

More information and interactive maps for the Louis XV restaurant