Le Louis XV - Alain Ducasse à l'Hôtel de Paris

It is difficult to present the Louis XV without mentioning Alain Ducasse. You need a raft of superlatives to describe his impact. This native of Orthez (in southwest France) with an enduring love for the Mediterranean is a brilliant chef and businessman. Now a citizen of Monaco, he also heads up an empire of over 30 establishments with a presence on every continent. He was just 33 years old when he was awarded three stars at the Louis XV after reaching an astonishing standard. His famous vegetable-based Jardins de Provence set menu, which launched here in Monaco on 27 May 1987, has been one of the touchstones of French gastronomy for the last 30 years. Here, Alain Ducasse's signature style is brought to life by his loyal right-hand man, Emmanuel Pilon, in cuisine that masterfully celebrates the essence of the ingredients and the Mediterranean.

• A defining three-star narrative in hotel dining: The Louis XV was an early benchmark for the modern luxury hotel restaurant.
• Mediterranean, open-fire emphasis: Whole fish and meats cooked over fire sit alongside a lighter, produce-led Riviera register.
• Continuity of a vegetable-led signature: Jardins de Provence remains a reference point for how the meal is structured and framed.

• Riviera produce: A Mediterranean pantry that anchors the restaurant’s identity, vegetables, herbs, and coastal ingredients.
• Whole fish: Treated as a centrepiece, often grilled and served with a minimalist, sauce-led structure.
• Vegetable-driven course work: The kitchen’s most famous organising principle, rooted in the Jardins de Provence format.

Three-star flagship dining room in the Hôtel de Paris Monte-Carlo, built around Mediterranean haute cuisine and ingredient-first cooking. The restaurant is closely associated with the vegetable-led ‘Jardins de Provence’ idea, launched here in 1987, and today the kitchen under Emmanuel Pilon leans into Riviera produce, whole fish, and open-fire cookery.