Le Louis XV
To dine at Le Louis XV in Monte Carlo's Hôtel de Paris is to step back into a time of old-fashioned luxury. Each feature in the dining room, from the crystal chandeliers to the portraits of courtesans that hang on the gilded walls, mirrors the opulence of Versailles. As the name of Alain Ducasse's restaurant suggests, each of the 50 diners who come to the Louis XV for lunch or diner are given the royal treatment.
The hands of the marble clocks around the dining room are all stopped at 12 to remind guests of the gastronomic pleasures that await them. No one at Le Louis XV is starved for choice. There are 18 types of bottled water available, 10 varieties of herbal tea on the fresh infusion trolley, and the Sommelier Noel Bajor offers 950 different wines.
Despite this amazing variety and the lavish décor, the menu reflects what Ducasse calls the "essential" cuisine of the French Riviera. Head Chef Franck Cerutti creates each dish with great technique, but as a native of Nice he also knows how to utilise the simplicity of Mediterranean cuisine. Ducasse knew that Cerutti would be perfect at the helm of Le Louis XV because he has "olive oil running through his veins".
Behind the stove:
Executive Chef Alain Ducasse and Head Chef Franck Cerutti
What they say:
"The Louis XV restaurant... is about as posh as nosh gets." The Sunday Times.
New dish this year:
Lobster Stock, Melissa and Ginger Seasoning, Flaked Spider Crab and Small Squids.
Not a lot of people know that:
Every diner uses over 50 pieces of tableware during their meal.
Hôtel de Paris, Place du Casino,MC 98000, Monaco+377 98 06 88 64
www.alain-ducasse.com
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