Brand new décor for the Louis XV – Alain Ducasse, and, as ever, unique Riviera-inspired cuisine
From Thursday 2 February to Monday 20 March, chef Dominique Lory is offering a new "discovery menu" – "Winter Dinners," showcasing some of his best creations, with wine and food pairing by Noel Bajor, Head Sommelier for those who so wish.
As a starter, there's the delicate Shellfish & Chickpeas with a refreshing taste of the sea, or Cookpot of millet, wild mushrooms and kale, then, for the main course, Steamed Blue Lobster, winter vegetables and juniper or Young Guinea Fowl from the Landes cooked on a wood fire, with salsify and puntarelle and finally, for the dessert, a warm Soufflé of Blood Oranges and ginger sorbet or Rum Baba of your choice, with semi-whipped cream.
Today, more than ever, the cuisine at the Louis XV - Alain Ducasse at the Hôtel de Paris reflects the Mediterranean. The produce, the flavours, the colours – it's all there. The fish is caught locally, while the vegetables and herbs are from the surrounding countryside. The menu, by chef Dominique Lory and Alain Ducasse, is assertive, modern and youthful. Above all, the flavours are accurate and precise, with tasty jus, intensely flavoured broth and fresh condiments.
Head Sommelier Noel Bajor's wine list draws on the amazing variety of one of the best wine cellars in the world, not forgetting the hidden treasures of regional wines.
The service, which is impeccably orchestrated by Michel Lang, the director of the restaurant, is focused on a central piece of furniture – "the Office" – which can be brought into use as necessary during the meal. The idea is to bring something that is usually hidden into full view. The sincerity of the service transforms a meal at the Louis XV - Alain Ducasse at the Hôtel de Paris into a unique, unforgettable experience.
Tel.: +377 98 06 88 64
E-mail: [email protected]
Web Site: www.montecarlosbm.com/restaurant-monaco/gourmet/louis-xv/