Alain Ducasse in Monaco
It was in 1987 that Alain Ducasse first discovered Monaco when, at the request of Prince Rainier III, he took over the management of the kitchens at the Hôtel de Paris, the prestigious establishment owned by Monte-Carlo SBM. His assignment was to obtain three stars in the Michelin Guide for the hotel’s main restaurant, the Louis XV, a distinction it won in 1990.
At the Louis XV located between Liguria and the hinterland of Nice, Alain Ducasse has gained the recognition for Mediterranean cuisine that it so deserves. Inspired by freedom, emotion and passion, as well as rigour, restraint and the highest standards, Mediterranean cuisine reveals the best that every product has to offer, whether it’s a modest plant from a vegetable garden or sumptuous shellfish – to delight the senses.
This sun-filled cuisine that came into its own at the end of the 20th century strikes a subtle balance between tradition, change and modernity. It was their love of the Mediterranean and its natural produce that led Alain Ducasse and Franck Cerutti, now executive chef at the Hôtel de Paris, to showcase the tastes and textures of this regional cuisine. Long preparation times and the precise and judicious combination of only two or three seasonal ingredients with full, unadulterated flavour are the key to this superb cuisine. To Alain Ducasse, the Louis XV has been and continues to be an essential anchor in the land that has given Alain Ducasse so much inspiration in his career as a chef and artist.
Alain Ducasse trains most of his chefs at the Louis XV, the very chefs who then bring his cuisine to the four corners of the world.