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Le Louis XV – Alain Ducasse à l’Hôtel de Paris Reviews

With his recently obtained certificate in hand, the Angevin was hired as a demi-chef at the Ladurée restaurant on the Champs-Élysées in Paris, which is located near the Eiffel Tower. In December 1998, he meets Alain Ducasse, who offers him a job as first commis de cuisine at the newly opened Spoon Food & Wine Paris, where he would work with chef Christophe Moret.

His first commis de cuisine position with Pierre Gagnaire is from March 2000 to January 2002, when he departs for the United States. Alain Ducasse subsequently assigns him to work at the restaurant Spoon at Byblos in Saint-Tropez, where he would continue until October 2002 as second de chef under his supervision.

Alain Ducasse then gives him the opportunity to join the ranks of the Le Louis XV in Monaco, where he works for four years as chef de partie with chef Franck Cerutti, who shares his passion for generous, straightforward, and true Mediterranean food. In January 2007, he is promoted to sous-chef, and then to joint-chef, at the Alain Ducasse restaurant in the Plaza Athénée in Paris. He first collaborated with Christophe Moret, and later, starting in 2010, with Christophe Saintagne.
Alain Ducasse elevates him to the position of head chef at the Louis XV in 2011. Francesca is reunited with Franck Cerutti, who was appointed executive chef of all of Paris’s hotels’ restaurants in 2008, which assures a seamless transfer until 2013, when he is officially given ownership of the restaurant.

Cuisine Type: Mediterranean Cuisine, Modern Cuisine

Gamberoni de San Remo, délicate gelée de poissons de roche et caviar

Loup de Méditerranée aux agrumes du mentonnais

Baba au rhum de votre choix, crème mi-montée

Address: Place du Casino, Monte-Carlo, 98000, France

Phone: +377 98 06 88 64

Website: Le Louis XV – Alain Ducasse à l’Hôtel de Paris Official Site

Hours: Closed: 6-29 December, lunch : Monday, Tuesday, Wednesday, lunch : Thursday-Friday

Michelin Stars: 3