The Louis XV: finest gastronomy in a prestigious setting

  • Restaurant in Monte Carlo

    © Monaco tourist Board

    Restaurant in Monte Carlo

    © Monaco tourist Board

  • Hotel de Paris

    © Monaco tourist Board

    Hotel de Paris

    © Monaco tourist Board

The Louis XV: finest gastronomy in a prestigious setting fr

With consistency and persistence, Alain Ducasse delved into his work as archaeologist of taste in an unusual way.

When, in May 1987, he commits himself to create a gastronomic haven in the Hotel de Paris, the gamble is high stake. His promise to His Serene Highness Prince Rainier III to deliver 3 Michelin stars to the establishment in a maximum of 4 years is only a dream.

At the young age of 30, his years as an apprentice seem quite far away when he inaugurates the Louis XV, on the 27th of May 1987, on the eve of the Grand Prix. However, they have only just begun. Since 1990, 3 stars watch over this exceptional venue. A constellation of gourmets from around the world converge to live precious moments. Under the auspicious sign of perfection, from the kitchen to the table, the faultless expertise of the creative and loyal teams renews from day to day a sublimated Mediterranean tradition.

At the frontier of the Principality of Monaco, the strength of local produce is not to be taken for granted. A vast network of small producers, green grocers, mushroom gatherers, fishermen… are at the doorstep. As the seasons roll by, nature reveals its treasures, such as the emblematic Pan-Bagnat on an olive oil focaccia, making a resounding entrance into the celebrations of the 25 years of the Louis XV. Also evolving with the seasons is the wine list: Bordeaux, Burgundy, Côtes du Rhône, Provence…  

The prestigious Hotel de Paris wine cellar is home to over 350,000 bottles, 950 different wines, 40 great and rare vintages and 16 extremely rare bottles. In the basement of the Hotel de Paris, a cohesive team work amongst traditional ovens, high tech ranges, grills, smoking machines, fish stations, tanks, pastry laboratories, bakeries, chocolate room and the wine cellar.

Who can remember the time when the Louis XV room was the breakfast area of the Hotel de Paris? On the legendary Place du Casino, the gastronomic restaurant fits so well that it seems to have always been there.

«My centre of gravity remains and will always be cooking. I am thus a happy cook! My inspiration comes from a combination of the Southwest of France, where I grew up and from the Mediterranean, which seduced me from a young age. But I also remain a curious cook. My roots carry me but do not hold me down. » Alain Ducasse

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