Le Louis Xv - Alain Ducasse

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Description: Chef Alain Ducasse is a busy man, so he's installed trusty cohorts at each of his outposts. Executive Chef Franck Cerruti of Le Louis XV in the Hotel de Paris in Monte Carlo is one such colleague, a local whose heart is in cuisine at its most pure, simple and seasonal. The four-course Les Jardins de Provence - mainly vegetarian- is a fitting introduction to the locale. Dishes like Fraises des Bois in their Natural Juice, Mascarpone Sorbet, Veal cooked 'en cocotte', Baked Potatoes and Braised Lettuce, or Risotto with Artichokes are perfect examples of Riviera cuisine. The setting, however, is sheer extravagance. The dining room, decorated in the style of 17th Century Versailles, sparkles with gold and mirrors, mixed with the bright light flooding in through French windows. For the lucky few, there's the magnificent Aquarium, a smaller dining room in the heart of the kitchen where six video screens stream in the action. The two marble clocks in the dining room have stopped at midday. This is no accident: the point is clear. The guest is there for the sole purpose of enjoying a magnificent repast. Nothing else matters, at least in that moment.
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Is there a terrace: No
Is there a garden: No
Is there a conference room: No
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