Gourmet Fine Dining Le Louis XV - Alain Ducasse à l'Hôtel de Paris, 3 Michelin Stars restaurant $454 (€414) Monte Carlo Monaco
The 3-Michelin-starred Le Louis XV - Alain Ducasse à l'Hôtel de Paris never ceases to amaze. Chefs Dominique Lory and Alain Ducasse have created a modern and contemporary menu.
Gourmet menu
Amuse bouche
slices of crispy bread
vegetables and fresh herbs swap rolls
seafood raw presented on the hot stones
Gambroni (red prawns) from San Rem, rock fish gelée (jelly) caviar course
Wild morels, pollen, hibiscus flower course
Pigeon breast over a wood fire, turnips and myrtle berry course
Pre dessert
Cheese selection course
Warm lemon from Menton soufflé, basil sorbet course
Herbal tea
Petit fours
'Food that tastes like the sun': that's how Alain Ducasse describes the haute couture menu at Le Louis XV - Alain Ducasse à l'Hôtel de Paris. The dishes inspired by the Riviera feature regional products, aromas and colours and showcase their precise flavours. The menu has a specific modern signature, with fish from local fishers, herbs and vegetables from the hinterland, and intense bouillons.
One for the history books: the establishment had been open 33 months when Le Louis XV - Alain Ducasse à l'Hôtel de Paris became the first hotel restaurant to receive 3 Michelin stars. Alain Ducasse was just 33 years old.
Very good and tasty uppers level of fine dining experience in Le Louis XV Alain Ducasse à l'Hôtel de Paris. Waiters and manager very kind and warm, professional staffs answer all of the food questions and restaurant history. Interesting fresh herbal tea made in tableside in front of you, excellent 3 Michelin Stars restaurant .
Please visit our others famous Michelin Starred restaurants:
Le Louis XV [ Ссылка ]
Gordon Ramsay [ Ссылка ]
Fat Duck [ Ссылка ]
Alain Ducasse at Dorchester [ Ссылка ]
Petrus by Gordon Ramsay [ Ссылка ]
Core by Clare Smyth [ Ссылка ]
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0:00 Introduction
0:15 Appetizer Crispy bread
0:55 Appetizer vegetable roll
1:35 Appetizer Seafoods on hot stone
3:45 Gamberoni from San Remo, rock fishgelée, caviar
4:43 Wild morels, pollen, hibiscus flower
5:57 Pigeon breast over a wood fire, turnips and myrtle berry
8:00 Fresh and Matured cheeses
11:19 Warm lemon from Menton soufflé, basil/lime sorbet
