The Louis XV in Monaco is a gourmet restaurant where chef Emmanuel Pilon elevates a refined and responsible Mediterranean cuisine. Between exceptional service and innovative recipes, each dish is a unique experience.
The restaurant “Le Louis XV” in Monaco, established in 1987 at the request of Prince Rainier, is considered one of the best restaurants in the world. A culinary challenge successfully achieved thanks to the talent of chef Alain Ducasse, who, only three years after its opening, was honored with three stars in the Michelin Guide. Today, chef Emmanuel Pilon continues this demanding haute cuisine in the luxurious setting of the Hotel de Paris.
With an exemplary career alongside Christian Têtedoie and Davy Tissot, Emmanuel Pilon joined Alain Ducasse’s teams in 2009. Curious, meticulous, and talented, he quickly evolved as the deputy chef at the Plaza Athénée restaurant in Paris alongside Romain Meder, before being appointed as the chef of the restaurant Le Louis XV. As it approaches its fortieth anniversary, how does this exceptional establishment continue to attract and intrigue gastronomes today?
Eighteenth-century royal ambiance, the luminous room impresses with its splendor: high ceiling, colorful frescoes, gilded moldings, and crystal chandeliers blend harmoniously with contemporary and refined furniture, silver and vermeil tableware…
In the dining room and kitchen, breaking the mold.
The warm welcome and relaxed service by the head waiters and sommeliers are orchestrated to perfection. Every detail is designed for the pleasure and comfort of the gourmet, who is treated like a king or queen, enabling full focus on the tasting of the dishes.
Chef Emmanuel Pilon prepares Mediterranean haute cuisine focused on the “Naturalness” of food. He gives priority to vegetables, grains, and fish, gradually reducing meat and poultry. Naturalness is defined as responsible cuisine mindful of our planet’s scarce resources. This complex and technical culinary work requires constant research through the seasons to achieve a refined, textured, and balanced dish with minimal cooked ingredients.
The menu
The choice of starters :
- Avocado, shellfish, red mullet: Albert Luciano’s avocado, hazelnut, natural shellfish and fish from the coast then flamed.
- Artichoke, sea anemone, caviar: ‘alla giudea’ Provencal artichoke, Olivier Bardoux’s sea anemone, burrata, and caviar.
The main dishes :
- Spinach, limequat, sea bass: radicchio, spinach, and citrus with salt, confit Mediterranean sea bass, ‘pil pil’ of heads with red wine.
- Broccoli, bottarga, lamb: broccoli, cime di rapa, green mandarin and bottarga, Pyrenean milk-fed lamb from the fireplace.
The desserts :
- Baba soaked in Cuban rum, vanilla and citrus peels, semi-whipped cream.
- Ducasse Manufacture chocolate, buckwheat, bird’s eye chili, and cocoa nibs.
The Louis XV restaurant is a gastronomic journey of astonishing and exceptional richness. Chef Emmanuel Pilon’s cuisine is bold and mastered. Dishes are crafted from their roots and then elevated to deliver harmonious and memorable flavors. The wine cellar with its 3,500 selections caters to the most daring enthusiasts.
A conversation with chef Emmanuel Pilon
What have you learned over the past fifteen years with Alain Ducasse?
“Never rest on your laurels, always push further, and have an eye for detail. Chef Ducasse encourages me to take risks, embrace challenges, and be bold in my dishes; I feel creative.”
What do you wish to convey through your dishes?
“Provide an identity cuisine centered on Naturalness, introduce flavors and textures never before discovered, and surprise with unimaginable ingredient combinations. Enjoy and create new emotions.”
What are your projects for this year?
“I am participating in various events: the winemakers’ dinner, four-hand dinners, festivals abroad… a year promising enrichment through new encounters and experiences!”
Restaurant Le Louis XV
Place du Casino – Hotel de Paris – 98000 Monaco
Phone: +377 98 06 88 64
www.montecarlosbm.com/fr/restaurant-monaco/le-louis-xv-alain-ducasse-hotel-de-paris
