Is there a menu in English?

Yes: the English menu can be downloaded from the restaurant’s page.1

Hôtel de Paris Monte-Carlo: Le Louis XV, Alain Ducasse’s dining room

Le Louis XV is Alain Ducasse’s restaurant at the Hôtel de Paris in Monte-Carlo, and it cooks what the Riviera grows and lands: San Remo gamberone, hazelnuts from the Roya, Ligurian squash. It became the first hotel restaurant to hold 3 Michelin stars when Ducasse was 33 and the room had been open for 33 months.

Updated 24 October 20264 min readHow we write the guide

Le Louis XV’s dining room laid for service, with garland chandeliers, the gilded plaster ceiling and the French windows.

The choice, in short

Why choose Hôtel de Paris Monte-Carlo

The menu is built on what the Riviera’s small farmers, fishermen and stockbreeders bring in.

Lunch

When to look elsewhere

If you are in Monte-Carlo on a Sunday or Monday, book Le Grill on the same hotel’s rooftop, which serves lunch and dinner on those days.

Desserts

On the menu

Provençal artichoke ‘alla giudea’ comes with Olivier Bardoux’s sea anemone, burrata and Kristal caviar.²

Red mullet from the nearby coast is cooked plainly, then charred; pigeon goes over a wood fire with Tropea red onion and pomegranate, and Quercy lamb into the fireplace.²

For connoisseurs there is u stocafi à la monégasque, and before dessert come fresh and matured cheeses with toasted bread.²

During dinner

Pairings
The head sommelier suggests pairings from the cellar.¹

Hôtel de Paris Monte-Carlo

Loading map…

The Riviera lunch

What it includes

Starter, main course and dessert, chosen from the menu.
Locally caught fish, meat and vegetables from the hinterland.
With drinks, 2 glasses of wine, mineral water and hot drinks.

Where it is

Address	Place du Casino, inside the Hôtel de Paris, Monaco.¹
Access	Accessible to guests with reduced mobility, with valet parking.¹
Dogs	Not allowed in the restaurant.¹

Rooms at the hotel

Deluxe Room - city or patio view at Hôtel de Paris Monte-Carlo

Rooms and staying here

4 desserts and where they come from

Dessert	What it is	The ingredient that signs it
Pink pomelo, peanut, timut pepper	Pink pomelo and finger lime, with peanut ice cream	Lemon from Menton
Pear, myrtle, small spelt	Abbé Fétel pear with myrtle berry and leaf, and finger lime	Small spelt praliné from Sainte-Jalle
Bourjassotte, honey, beeswax	Fig soufflé with arbutus honey and beeswax foam	Nino Valerioti’s black Bourjassotte fig
Chocolate, buckwheat, cocoa	Crisp buckwheat and buckwheat ice cream, with cocoa bean	Chocolate from the Manufacture in Paris

Before booking

How many Michelin stars does Le Louis XV have?

3, and the MICHELIN Guide lists it under Mediterranean and modern cuisine, in its top price band, €€€€.⁴

Do the prices include tax and service?

Yes: they are net prices in euros, tax and service included.²

Does Alain Ducasse cook at Le Louis XV?

The menu is his, chef Emmanuel Pilon’s and pastry chef Sandro Micheli’s;¹ in the kitchen it is Pilon, his loyal right-hand man, who brings Ducasse’s style to life.⁴

What is Alain Ducasse known for at Le Louis XV?

For the vegetable menu “Jardins de Provence”, launched here on 27 May 1987.⁴

The venue page

Le Louis XV

We wrote this on our own: Hôtel de Paris Monte-Carlo reads it as you do. We sell no rooms: the links go where we read it.

Where we read it