Fine dining restaurant, French restaurant, Restaurant
Le Louis XV-Alain Ducasse à l'Hôtel de Paris
Alain Ducasse's three-Michelin-star flagship at the Hôtel de Paris Monte-Carlo cooks a light, modern Mediterranean cuisine from Riviera produce, and was the first hotel restaurant ever awarded three stars.
The story
Ducasse was just 33, and the restaurant only 33 months old, when it became the first hotel restaurant to earn three Michelin stars. Today he shares the menu with chef Emmanuel Pilon and pastry chef Sandro Micheli, building on the work of Riviera farmers, fishermen and stockbreeders. Vigorous juices, intense broths and fresh condiments define a cooking style the house calls naturality. Head sommelier Hélène Tessera draws on one of the world's great wine cellars for pairings, while restaurant manager Giovanni Pitton runs a dining room hung with artwork beneath a giant halo chandelier, with views onto the patio. A terrace opens in summer, a Riviera lunch puts regional produce forward, and meals can end with a tea ceremony brewed from a small fresh garden. Jackets are required at dinner year-round.
Good to know
TAGGG AI- ✦Book months ahead and request a terrace table if you are dining during the summer season.
- ✦Leave room for the tea ceremony, where you choose your brew from a small fresh garden at the table.
- ✦The soufflé and the homemade panettone served with dessert are among the standout sweet moments of the meal.