April 23, 2012
Le Louis XV and Alain Ducasse Celebrate 25th Anniversary in Monte Carlo
Mark Thompson READ TIME: 3 MIN.
MONTE CARLO, Monaco - In Monte Carlo, the Louis XV Alain Ducasse is dedicated to good taste and fantasy. Since its opening within the Hotel de Paris 25 years ago, authenticity and culinary elegance have always been delicately combined in an elegant room set in light and gold, reminiscent of Versailles Grand Si�cle.
In May 1987, Alain Ducasse opened the doors to the Louis XV. Prince Rainier II of Monaco and Monte-Carlo SBM entrusted him with the daunting task of turning the Louis XV into the first hotel restaurant to be awarded three Michelin stars.
Ducasse was given a maximum of four years. Against all odds, only thirty-three months later, Alain Ducasse, 33 years old at the time, won the challenge: three stars were awarded to the restaurant.
On the Casino Square, the H�tel de Paris is home to the Louis XV. The moment the client exits the revolving door, they are plunged into the history of this legendary Palace, so evocative of the elegant feasts of the Belle �poque.
Those seeking culinary emotions are naturally drawn towards the Louis XV. The sumptuous Versailles-inspired dining room, frescoes, velvet, chandeliers, and large mirrors are complemented by tables set with fine bone china and crystal.
Inside this dazzling setting, an attentive staff is entirely dedicated to the restaurant's 50 guests.
Nestled between land and sea, amongst the hills of Nice and Liguria, the abundant and generous nature of the area is the source of Alain Ducasse's infinite inspiration.
Ducasse's fare interprets nature as the seasons pass, with a concentration of flavours, aromas, and colors.
For 25 years, the Louis XV has produced food respectful of its environment, while also renewing how the public perceives "haute cuisine."
This year, the Louis XV is celebrating its 25th anniversary. Launching a year of celebration, a very special birthday menu will be inaugurated as a perfect illustration of the Louis XV cuisine.
Alain Ducasse and his chefs will pay tribute to the essential cuisine of the Louis XV by adding an especially created Mediterranean-inspired dish to their menu, alongside the Louis XV signature dessert: le Baba au rhum comme � Monte-Carlo.
LINK: le Louis XV
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A long-term New Yorker and a member of New York Travel Writers Association, Mark Thompson has also lived in San Francisco, Boston, Provincetown, D.C., Miami Beach and the south of France. The author of the novels WOLFCHILD and MY HAWAIIAN PENTHOUSE, he has a PhD in American Studies and is the recipient of fellowships at MacDowell, Yaddo, and Blue Mountain Center. His work has appeared in numerous publications.
