Hôtel de Paris - Restaurant Le Louis XV - Alain Ducasse

Louis XV Alain Ducasse à l'Hôtel de Paris

Le Louis XV - Alain Ducasse is a restaurant at the Hôtel de Paris Monte-Carlo

Le Louis XV - Alain Ducasse is a restaurant at the Hôtel de Paris Monte-Carlo

Le Louis XV-Alain Ducasse will be closed for annual holidays from 19th February to 14th March 2024 included
The restaurant will reopen on 15th March 2024 for dinner

The most prestigious restaurant in Monaco is inspired by the Riviera and la dolce vita

  • 3 Michelin stars
  • Valet parking/parking 
  • Terrace
  • Mediterranean cuisine
  • Accessible to PMR

With its 3 Michelin stars, Le Louis XV – Alain Ducasse at the Hôtel de Paris continues to surprise. The menu from chefs Alain Ducasse and Emmanuel Pilon, and pastry chef Sandro Micheli asserts its modernity and energy.

 

Terroir & creativity. The Riviera is a terroir like none other in the world. The small farmers, fishermen, and stockbreeders, passionate about and respectful of the planet's resources, offer some inimitable produce. Such natural treasures offer great freedom to the chef to constantly reinvent ever new flavours and aromas.

Mediterranean & naturality. The cuisine of naturality enriches the Mediterranean repertoire of Le Louis XV, for which the chef, inspired by the recipes and produce of the Riviera, translates it into a modern, light, and energetic version.

Food & wines. Maxime Pastor, head sommelier, draws on the immense wealth of one of the world's best wine cellars to suggest the best food-wine pairings.

Welcome & experience. Claire Sonnet, restaurant manager, provides a warm, attentive welcome to guests. It's an exceptional experience that you can share with your loved ones, thanks to our gift vouchers.

Anecdotally...

Alain Ducasse was just 33 years old, and Le Louis XV – Alain Ducasse had been open for just 33 months when it became the first hotel restaurant to receive three Michelin stars

 

Practical information

We would like to inform you that elegant dress is required, and that a jacket must be worn at dinner all year round. As soon as the terrace opens, jackets are appreciated.

Dogs are not allowed in the restaurant.

Chef Emmanuel Pilon

After training in Lyon with two Meilleurs Ouvriers de France – chefs Christian Têtedoie and Davy Tissot – Emmanuel joined the Ducasse empire at a very young age in 2009, heading first to Monaco’s Le Louis XV with Franck Cerutti and Dominique Lory before spending eight years working alongside Romain Meder at the Alain Ducasse restaurant at the Plaza Athénée hotel in Paris. As an assistant chef he has been an integral part of the group’s great adventure into simple, natural food. He also worked with Meder and fellow chef Albert Adrià at Parisian pop-up restaurant ADMO (Adrià Ducasse Meder aux Ombres).

 

“Emmanuel is very familiar with Mediterranean cuisine, and brings with him a wealth of experience, exceedingly high standards and sensitivity. With his creative approach to food on board, we are looking forward to taking the restaurant's simple, natural cuisine to new heights.”

Alain Ducasse

 

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