Le Louis XV - Alain Ducasse à l'Hôtel de Paris

Le Louis XV - Alain Ducasse à l'Hôtel de Paris

Place du Casino
9800 Monte-Carlo, Monaco

To book a table, please contact us at the following phone number:

+377 98 06 88 64

Or by e-mail at adhp@sbm.mc 



Hôtel de Paris

Place du Casino
MC 9800 Principauté de Monaco

Tél. +377 98 06 88 64
Fax. +377 98 06 59 07


In detail


The restaurant is open from 12:00 am to 2:00 pm and from 7:30 pm to 10:00 pm.


The restaurant is open from Friday to Monday inclusive, at lunch and from Thursday to Monday inclusive, at dinner.
In July and August at dinner from Wednesday to Monday.


The restaurant will be closed from 27 February to 14 March 2018 inclusive.

Jacket recommended during the winter and appreciated during the summer season


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The haute couture of taste – Riviera cuisine

« It is here, in the Louis XV, at the heart of the Riviera and over 25 years ago that the story began. Discovering this land was an essential moment in my life. This land that sings like the sun, inspires all my cooking. Today, the restaurant re-opens its doors after several months of renovation. Everything has changed. The setting and the menu – which has been deeply transformed. Nothing has really changed… The Riviera is still the prodigal inspiration of my cuisine. Basically, the story continues, more beautiful than ever. » Alain Ducasse

Le Louis XV - Alain Ducasse à l’Hôtel de Paris cuisine tells the story of the Riviera, now more than ever. Produce, flavours, colours, everything is there. Fish originates from local fishing, herbs and vegetables from inland. Yet, on the same Mediterranean partition, the lyrics have been completely rewritten. The menu created by chef Dominique Lory and Alain Ducasse asserts itself with contemporaneousness and youth. Vigorous jus, intense broths, fresh condiments, it primarily reveals the exactitude and precision of taste. Some emblematic recipes of Louis XV are still « à la carte », and new signature dishes enroll.

With the collaboration of Gérard Margeon, Noël Bajor, head sommelier at Alain Ducasse à l’Hôtel de Paris, created a wine list imbued with the immense wealth of one of the most beautiful cellars in the world and the most beautiful regional products of the Riviera.

In the dining room, The service ballet, impeccably set by restaurant manager Michel Lang articulates around a piece located in the centre of the room, the “Office”. The actions of the service are precise, the attention paid to the guest permutes into a subtle and demanding art. The sincerity with which the service is accomplished transforms a dinner at Alain Ducasse à l’Hôtel de Paris into an experience, leaving the client treasured memories.

The restaurant’s new aspect, designed by Patrick Jouin and Sanjit Manku, subtly evokes the Riviera’s art de vivre. A rigorous and yet infinitely warm special organization. Centrepiece of the central axis, the “Office” stands in the centre of the dining room. This is a bold decision, as it stages gestures normally hidden from guests, right in centre stage. At the center, a 7 meters diameter chandelier overlooks the dining room. Seven hundred pieces of glass, all unique, carefully assembled by hand. The floor dressing evokes a stormy sky. Furniture with a sense of levity and lightness made ​​of wood, light leather, chrome and polished stainless steel.

Pierre Tachon creates a line of exclusive objects for the table at Alain Ducasse à l’Hôtel de Paris: the « object-plate » - Is it a coral bank? A shape evoking a shell? or maybe a wave? Perhaps all three… A game of shadows, created by the lace trip pattern is subtly projected on the table ; a marble butter dish with neat and sharp shapes evokes the Principality of Monaco’s Rock ; A single piece made of cooper and glass to present the marine amuse-bouche ; a tailor made support, a delicate brass piece, placed in front of each guests created to hold the botanical bread leaves presented early in the meal. Pierre Tachon also created the new restaurant’s graphic identity.

Moreover, there are also beautiful objects with contemporary lines and smooth curves. Some discreet blue touches reminds the guest that they are on the Riviera, like a tagine element by Gerard Crociani. Note that Alberto Alessi accepted to recreate the  « Rundes Modell » cutlery designed by Josef Hoffmann. Some Japanese crafts from the maison Moriyama.

Chef : Dominique Lory

Restaurant Manager : Michel Lang

Sommelier : Noël Bajor

photo du menu

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