is famous for many things, the glamorous lifestyle
setting, Formula 1
, some of the very best luxury
, fresh fruit, seasonal vegetables and iodine rockfish; it is the perfect setting for the Le Louis XV
Restaurant set in the luxury
of the Hotel de Paris in Monaco. The dishes produced are colorful, basic and strong, the finest
, just as the local setting. Changes to the menu are made according to season making the restaurant the ultimate place for flavors based on season.
The menu features themes such as "The Vegetable Garden", "Sea", "Farm" and "Pasture", all things to come from memories of a childhood in Italy and travels to the Far East. All these have combined to make the Le Louis XV
the restaurant it is today, one of the very best
when it comes to luxury
. The restaurant provides discerning diners with the luxury
of experiencing and enjoying essential pleasures, of which it is only possible to create with a combination that is appropriate, whilst using ingredients that have been correctly prepared and are among the world's very best
The ambience of the luxuriousLe Louis XV
restaurant plays an important part in its success, the dining room is decorated in 17th century Versailles, sparkling golden and full of light. The mini dining room is set in the heart of the kitchen and known to a privileged few as "L' aquarium", with six video screens that Alain Ducasse uses when entertaining friends and guests in luxury
. Alain believes that outstanding cooking is simply a matter of using the very best
ingredients, suitability and of course, freshness is of the utmost importance.
Since 2007 when Franck Cerutti became the executive chef of all the restaurants of Hotel de Paris, the kitchen of Le Louis XV
has been under the direction of Pascal Bardet who somehow manages to find the "right" ingredients, which in some cases take a great deal of time to search out.
It is all about finding the perfect blend of place, season and flavors and this is something that is a constant challenge, but one that is always met at Le Louis XV
. TheLe Louis XV
restaurant has a comprehensive A La Carte menu with numerous dishes some of which stand out as exceptional
. There is a great Mediterranean Sea bass studded with olives, marinated crisp vegetables, and basil/lemon juice on the "sea" menu.
The restaurant serves excellent fresh pasta with ground herbs and Fiore Sardo cheese, green asparagus and morel mushrooms lightly creamed from their "woods and fields menu", truly superb
From the "seasonal fruits" dessert menu the roast pineapple in crispy flakes and Martinique rum cream is simply out of this world. These are just some of the luxury
foods of the finest when it comes to a combination of seasonal ingredients, preparation and the presentation, of course there are many more on the menus. The levels of sophistication found in many of the dishes cannot be surpassed anywhere in the world.
Other dishes include the soup, risotto and vegetables of season, if you visit during the summer this is the time of the very best
asparagus and artichokes courtesy of Robert Blanc, so why not time your visit with this in mind and make reservations as soon as possible.