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

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

Le Louis XV – Alain Ducasse à l’Hôtel de Paris cuisine tells the story of the Riviera, now more than ever. Produce, flavours, colours, everything is there. Fish originates from local fishing, herbs and vegetables from inland. Some emblematic recipes are still on the Louis XV menu, such as “Provence garden vegetables cooked with black truffle”, a dish offered to guests since 27 May 1987. Yet, with regard to the same Mediterranean melody, the lyrics have been completely rewritten. The menu of chef Dominique Lory and Alain Ducasse entails modernity and youthful appeal. Vigorous jus, intense broths, fresh condiments primarily reveal the exactitude and precision of taste with a contemporary and essential style. As Alain Ducasse puts it, “Nature comes before the kitchen.” Chef Dominique Lory wants to pay tribute to some of the producers they work with, and thanks them for the quality of their products and for the passion and respect they show for the planet.

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

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

45 + 20 outside | |

Closed Tuesday, Wednesday and Thursday lunchtime. Tuesday and Wednesday dinner time
Holidays From 27 February to 14 March incl.
Credit Cards American Express, Visa, Diners, Mastercard, JBC