Le Louis XV-Alain Ducasse à l’Hôtel de Paris

Alain Ducasse, Franck Cerutti, Dominique Lory, Noël Bajor, Michel Lang

The Côte d’Azur is also qualified through the dishes that Alain Ducasse at the Louis XV à l’Hôtel de Paris has dedicated to it. The most iconic dishes include Le Primizie (first fruits) from the gardens of Provence with black truffles, that has been on the menu since 1987.
Today, the kitchen is in the hands of chef Dominique Lory who uses vigorous jus, intense broths and fresh condiments to interpret the best of the Riviera in a modern and essential style.
Enormous attention paid to the best local products, as Ducasse often repeats: “Nature comes first and then the kitchen”.
Careful selection of raw materials becomes an essential element in managing the Ducasse range.
The restaurant welcomes its guests with refinement and good taste and they are willing to be guided by the elegant hand of a chef whose considerable style succeeds in enhancing the purity and potency of the flavours on his menus while offering significant compositional balance.

Le Louis XV-Alain Ducasse à l’Hôtel de Paris

Hôtel de Paris, Place du Casino
98000 Monaco (MC)
Tel. +377 98068864
www.ducasse-paris.com

45 + 20 outside | |

Closed From 26 June to 4 September: All day Tuesday. Wednesday and Thursday lunchtime. Open Tuesday 31 December for dinner and 1 January for lunch and dinner
Holidays From 5 to 27 February. From 26 November to 27 December 
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