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World’s 50 best 8th 2007 |
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Alain Ducasse is one of the most celebrated chefs in the world. He started his career at sixteen and worked in many kitchens in France, including his work for the famous Michelin 3-star chef, Michel Guérard. In 1987, he took the head chef position in the Hotel de Paris in Monte Carlo, which included the hotel’s prestigious restaurant, Le Louis XV. In three years, this restaurant was awarded Michelin 3-star. He later opened restaurants in his own name, one in Paris and one in New York City. Both have earned a rating of Michelin 3-star. Ducasse has hence become the first man in history to hold a total of nine Michelin stars. To maintain quality of the highest standards, there was a period where he flew between Paris and Monte Carlo on a daily basis.
The philosophy of the current executive chef at Le Louis XV, Franck Cerruti, is not looking to perform culinary exploits but to achieve the perfect combination and sophisticated preparation of seasonal ingredients, reinforcing Ducasse’s mantra of perfection through “60% ingredients, 40% technique”, leading to a culinary pinnacle for all the senses. The menu evokes the gourmet experience of Alain Ducasse, presenting his Riviera cuisine.
About the Restaurant
This luxurious restaurant is situated in the Hôtel de Paris in Monte-Carlo, one of the finest hotels in the world where you can always find the latest model of Ferrari or Rolls Royce parked in front. It was the first hotel restaurant ever to earn Michelin 3-star. Its dining room, decorated in the 17th century Versailles style, is the most glamorous restaurant setting like nowhere else on earth.
The golden dinning room, sparkling chandeliers, beautifully painted high ceiling, portraits of King Louis’ mistresses, immense floral bouquet, vast mirrors, marble clocks, and terrace overlooking the Mediterranean Sea offer you a journey back to the richness of the past. Every piece of super deluxe decoration, every piece of Pieter Stockhmans china, every piece of Murano glassware, every piece of gold-plated Christofle silverware contribute to this completely sumptuous atmosphere. These dishes were specifically designed for the restaurant where each plate was engraved with the crest of King Louis and the signature of Ducasse.
