Le Louis XV-Alain Ducasse à l'Hôtel de Paris
Influencer Reviews1
Alexander The Guest
About
Three Michelin star restaurant located inside legendary Hotel de Paris Monaco. Been here since 1987. Jardin de Provence set menu touchstone of French gastronomy for last 30 years. Chef Emmanuel Pilon (born Lyon, France, restaurant family background) joined Louis XV Monaco in 2009, earned sous chef position after five years. In 2014, Alain Ducasse asked him to open Plaza Athénée with Romain Mader (spent nine years there). In 2022, Ducasse asked him back to Monaco. After 14 years devoted work, got head chef position at Louis XV. Server gentleman here since 1991 (just 24 years old back then, legend). Serving 35 guests with team of 20 chefs and 20 servers tonight
The Visit
Le Louis XV offers a dining experience that blends classic luxury with contemporary flair. The reviewer highlights the legendary Rum Baba, exquisite desserts, and the impeccable, personalized service that elevates the meal to an unforgettable event. Chef Emmanuel Pilon's influence is evident in the bold flavors and respect for ingredients, while the staff’s attention to detail and warmth create a sense of royalty and lasting memories.
What They Ate
Quotes
"(Swordfish) A really elegant dish with beautiful complex flavors. There is sweetness, acidity, herbal notes, and the fish itself is just perfect. This dish is next level."
"(Vegetarian Main) The biggest surprise is that this dish actually is a vegetarian dish, and does not contain any fish or meat. I'm not going to lie. I am surprised indeed... It's a really rich dish, with depth, with interesting textures and flavors. A remarkable main course"
"(Rumbaba Classic) Literally nothing to say about it. It's just mind blowing. Additionally, here is a few wise words. I think this dessert is like, you cannot beat the classics. You cannot beat the classics."
"It's hard to put an experience like this into words. My last visit was really good. But now, fireworks. Chef Emmanuel Pilon was still new when I visited before. Now you can clearly feel his style in the dishes."
Our Reflection
Le Louis XV achieves fireworks through Chef Pilon's own stamp on Ducasse DNA and service creating lifelong memories. The artichoke earns breathtaking easily best dish status where umami hits then more umami follows, sauce brilliant despite French kitchen expectations, plated vertically for one go enjoyment. Deep fried in artichoke oil, stuffed with Mediterranean sea anemone, finished with roasted artichoke sauce, mint oil, and generous caviar. Send regards to chef unbelievable indeed. Swordfish delivers next level through beautiful complex flavors balancing sweetness, acidity, herbal notes with perfect fish. Steals show over fabulous oyster. Amberjack proving classic French mastery where simple protein sauce vegetables approach yields unbelievable results when executed at this level. Exceptionally high quality fish with creamy rich collagen sauce, green almonds balancing beautifully. Biggest surprise vegetarian main defying fine dining meat expectations. Set mushrooms, pine nuts, pasta made with set mushrooms, bay, black garlic creating rich dish with depth and remarkable textures. Not going to lie, surprised indeed. Legendary rum baba cannot beat the classics mind blowing execution in golden cauldron with elegant dripping plus side shot. Bread ice cream showing creative ideas when you have ability to make ice cream. Hospitality at highest level demonstrated through gift artichoke oil bottle after joke about running out, book with recipe page marked, moment never forget. Service masterclass where 20 chefs and 20 servers handle 35 guests with clockwork precision. Quiet confidence in every movement, personalities coming through at highest level operation. Menu presentation only seen here, small gesture of price hiding for guests says a lot. Total around €1,700 for three people representing agape €490 tasting plus wine. Third visit showing complete menu change since 2.5 million view video. Chef Pilon 14 years devoted work earning head chef position, nine years at Plaza Athénée before Monaco return. Respect for ingredients, bold flavors, nothing unnecessary philosophy. Creates lifelong memories proving among best in world at exact purpose of service.
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