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Lifestyle details
Le Louis XV
Services Offered:
Pinnacle of classic French cuisine. Master Chef Alain Ducasse, world-acclaimed for his creative perfection using nature’s finest flavors, has invented a special lunch menu (prix-fixe three course lunch at €110 incl. drinks, tax & service) that you will enjoy after having visited the kitchen of this legendary restaurant.Backed by a fine service in an elegant Versailles-style décor, this is a "must" for special moments. Be sure to book in advance by calling Société des Bains de Mer USA at (800) 22
WWW: www.alain-ducasse.com
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Contact the owner
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Further Description:
GARDEN OVERLOOKING THE SEA
In the Hotel de Paris in Monte-Carlo, one of the finest hotels in the world, Alain Ducasse presents his Riviera cuisine:
“If it had to be one colour, it would be the blue of the Mediterranean sea. If it had to have only one taste, it would be the subtle yet flavoursome taste of olive oil. If it had to be described in a single word, it would be ‘essential’.”
The dining room is decorated in the style of 17th century Versailles, a place of gold and sparkling light, in which the entire décor and every piece of china adds to its striking sophistication.
A mini-dining room in the heart of the kitchens, called the ‘Aquarium’, has a bank of 6 video screens and is used by Alain Ducasse to entertain certain guests and friends.
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The Mediterranean … the cuisine of the Louis XV restaurant makes wonderful use of the produce associated with it – fruit, vegetables, iodine rich rock fish.
From the mountains to the sea – the colourful dishes reflect local flavours which are basic and strong, sometimes to the point of bitterness, but also sweet tastes, sun drenched, heavy and rich, smelling of the earth.
The menu is a veritable symphony of tastes, composed and conducted by Franck Cerutti. It changes with the seasons and includes a number of themes : the vegetable garden, the sea, the farm, the pasture, etc.
" The region where I live, the tastes and colours of my childhood, tales of exile in Italy and long journeys to the Far East – all these things influence my cooking at the Louis XV. I am not looking to perform culinary exploits but to offer my guests the chance to enjoy some essential pleasures. This can only be achieved by the appropriate combination and correct preparation of ingredients. That is the secret. " FRANCK CERUTTI, Chef de cuisine.
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Size of restaurant : 50 seats
Dressing: Jacket required and tie recommended.
Weekly closing:
Tuesday & Wednesday, except Wednesday evenings,
from June 20 to August 22, 2007 (inclusive).
Annual closing:
- November 27 to December 27, 2007 (inclusive),
restaurant re-opens on the evening of December 28, 2007
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