Le Louis XV

I have had the pleasure to dine here three times, each time having the menu degustation. In my opinion one of the best restaurants in the world and Chef Alain Ducasse’ flagship restaurant. The food is to die for, exquisite, tasty and beautiful. In addition, the restaurant, on the right hand side at the entrance of Hotel de Paris, is absolutely beautiful, and has a lot of ambience. To this comes service of utmost perfection and professionalism. Absolutely recommended!!!

I’m really shocked that this restaurant doesn’t have better reviews. I came here one night and I had such a beautiful experience. The restaurant is stunning beyond words, and the servers are like your own personal army. The wine list is great and they have some amazing and rare vintage champagnes as well. I liked how there is an Italian influence in the French dishes. I feel like this was the most romantic restaurant I have been to. Everything is overdone with gold and crystals, which is my style exactly. When the weather is warm enough, they leave the doors open so you can see the casino on one side and the mountains and ocean on the other. It is truly a magical restaurant with ambiance, perfect food and wine, and service.

Excellent lunch! Brilliant service… We had a little girl with us that was kept well entertained and spoiled!
The food was very good and so was the wine. Beautiful ambiance.
Adding a bit of fantasy to the menu would make me add the missing star ;)

Le Louis XV is the flagship restaurant of chef Alain Ducasse. It is located inside the Hôtel de Paris and is pure opulence. When you walk into the dining room you are greeted with lots of gold, chandeliers, and beautiful paintings on the walls and ceiling. Naturally with this hotel being located in such a lux city, it felt a bit stuffy in the beginning. As the night went on, the waiters warmed up and were quite entertaining.
While we enjoyed the first courses, the second courses were were absolutely wonderful! The lamb was the most tender and juicy lamb we have ever had with cute mini stuffed vegetables. The lobster was luscious! The spinach that came with the lobster was perfect. I hate soggy spinach!
Dessert felt like it was never ending with petit fours, madeleine cookies, complimentary mascarpone sorbet and strawberries, candies, sorbets, and of course the dessert we ordered! We ordered the warm apricots soufflé and it was heavenly. Hands down most unique and tasty soufflé we have ever had!
We had a lovely time but be prepared to shell out a healthy amount of cash for your meal!
Courgette Risotto, sauteed wild mushroomsLe Louis XV — Alain Ducasse
Cookpot: Haute-​Provence small spelt, girolle mushrooms and baby vegetables
Lamb from the Southern Alpine foothills in the fireplace, stuffed vegetables
Oven-​baked blue lobster of our tanks, baby spinach leaves, girolle mushrooms and fresh almonds
Warm apricots soufflé, summer batter pudding, almond ice cream

Prettiest restaurant around and impeccable service. Got the full degustasation menu which was just OK, but nothing knocked my socks off. 3 stars is probably a little harsh, but we were expecting more frankly. It is am experience, but the food wasn’t on par.

A well deserved 3 Michelin Star Rating!
Located in the heart of Monte-​Carlo inside the Hotel De Paris, this stunning restaurant is hard to miss. Once you step inside, the opulent beauty truly enraptures you with gold leaf details throughout the dramatic dining space. The staff was well appointed and the setting was nothing less than spectacular.
I started with an appetizer dish composed of anchovies pickled vegetables over a buttery biscuit. The combination was surprisingly successful. The saltiness of the anchovies were balanced by the bright acidity of the pickled peppers and the biscuit absorbed all the flavors and left me savoring every bite til the very end.
The first dish was a chilled «trompette» courgette velouté
The small chunks of sliced lobster floating in a pool of bright green velouté was beautiful to see. The flavors were pleasantly subtle and textures of the nuts with the girolle mushrooms and soft vegetables made for a enjoyable mouthfeel.
Cookpot
Warm rustic earthy and very comforting. The rich permeating flavors had me appreciating the fact that it took some time for these wonderful flavors to develop and I for one had the pleasure to enjoy every ounce of it!
The sea bass came perched on a bed of cooked seasonal vegetables so soft I could maserate them with my tongue. The bass was beautiful cooked, flakey buttery soft with an irresistible aroma. The minestrone broth was a perfect accompaniment. It was earthy, rich and inviting. It married all the flavors of the dish wonderfully!
Lamb arrived with a supporting cast of seasonal roasted vegetables bursting with natural juices.
The lamb itself was splendid. It was succulent and exhibited a mild, inviting aroma that left my mouthwatering.
We were offered a selection of cheeses then invited to tour the kitchen, which came as a surprise because I did not make a request. It goes without saying, however, that i accepted the invitation. The restaurant was beautiful but the kitchen was equally impressive. They had everything running like a well oiled machine there. I was offered a picture with the chef and we were escorted back to our seats with desserts and mignardises brought out with relaxing teas to finish the evening.
In regards to the service, it was attentive but never overbearing and obsequious would be the best way to describe it.
Needless to say, it was a truly memorable evening filled with outstanding service, exquisite cuisine and pleasant surprises.
Happy Eats!

The most breathtakingly beautiful restaurant I’ve ever been to. Unfortunately I couldn’t say the same about the food. The food was «good», but I expected exceptional. Especially for that hefty price tag of $ 1K tab. Joel Robuchon was better for the same price with many more courses. Maybe I’ll give Alain Ducasse another chance in Paris!

Everything was absolutely wonderful! They do not miss a beat here. Its almost like they channel you and know when you are going to get up, because all of sudden there is someone behind you pulling out your chair and you do not even realize that you were getting up to use the restroom. The décor is classically French and opulent! This is a complete splurge and I mean SPLURGE. The food was amazing, the service was outstanding, and the atmosphere was intimate. I would recommend a full suit for men and cocktail attire for ladies. Also, be prepared for a lengthly dinner, about 3 – 4 hours and multiple courses.

My wife and I were really looking forward to this meal after dining at Le Grille the previous night. The dining room is well-​appointed with high ceilings and Renaissance-​style artwork and tapestries — exactly the décor you would expect from Alain Ducasse in a Monte Carlo hotel.
The service is intended to be attentive, but to me the effect is to the point of being over-​attentive. As we sat through the early stages of the meal, I came to notice that there always seemed to be 4 or 5 waiters hanging around the table at any given time. Delivering a new course to the table is approximately an 11-​person job: 2 to clear away the previous course serving dishes, 2 to remove our plates and utensils, 2 to wipe crumbs, one to re-​fill wine glass, another guy to refill water, 2 to bring the new dish, and reappearance of the main waiter to describe the dish. When this operation occurs several times at every table, the result is a lot of bustling around by a lot of waiters. Moreover, for all the activity, I found neither our waiter nor our sommelier to be particularly knowledgeable or helpful. I wanted to avoid calling them snooty (so cliché), if only they would have avoided acting snooty. Frankly, I wish the staff had worked less at putting on a show, and more on providing useful and unobtrusive service.
The food itself was also quite disappointing. I had a cookpot of vegetables with black truffle that had no discernable truffle flavor, and indeed very little flavor other than a little salt. The way the waiter fawned over the «riso with cepe» I thought the chef had found some interesting flavor, but it turned out to be a pretty standard risotto with crimini mushrooms. The turbot was a white fish cooked in a wine sauce — nothing particularly memorable. We were told that the foie gras was a hot foie gras, but instead it was a paste with the usual garnishes to flavor. My entrée was «oven grilled» beef, with no grill flavor, very little beef flavor, and mostly just a salty au jus. The squab was tasty, although no nearly as good as the chicken I had at Le Grille the night before.
By the time we were done with our entrees, I had so much lost faith in the chef that I did not want to invest time and stomach capacity in a dessert. Unfortunately, this did not mean I was free to leave. The staff has to bring you a pastry cart, a candy /​gelato cart, a cheese cart, and a tea cart. The tea is actually pretty fascinating (it’s a cart of live plants, which they clip and infuse at your request), and was the highlight of our meal. So disappointing!