Today, we go to Monaco. The playground of the rich and famous. And home to our restaurant for today, Le Louis XV.
It’s located inside the Hotel de Paris in the entertainment district of Monte Carlo. The hotel opened in 1864 and has been entertaining guests for more than a 150 years. They have every service under the sun.
They will even pick you up at a nearby airport with a helicopter for 1500 Euros. The casino is also world-famous. You might recognize it from films like Iron Man 2 and Golden Eye.
Le Louis takes fine dining to a new level. It is named after King Louis the 15th of France who was known for his love of food and luxury. They spared no expense and the restaurant opened in 1987.
Everything is dripping in luxury. The fresco on the ceiling, the chandeliers, the gold leaf. Plus the view of the sea.
And downstairs, there are 4 hundred thousand bottles of wine. The cooking style is classic French cuisine thanks to Chef Alain Ducasse. So who is Alain Ducasse?
He was born in 1956 in France. He got his education in culinary arts, and at age 24 was awarded his first Michelin star. He was well on his way.
Then, in 1984, a disaster nearly cost him his life. He was on a private jet with some members of his team, flying over the alps. They hit a patch of bad weather and crashed into the face of the mountain.
Ducasse was the sole survivor. He was badly injured, but he was alive. From his hospital bed, he went back to work.
Creating recipes, writing menus, and managing his restaurant. He was unstoppable. In 1986, the Prince of Monaco offered young Alain Ducasse a job.
Head chef at his brand new restaurant Le Louis the 15th But the position came with a challenge. Get 3 Michelin stars within 4 years. It took him just 33 months.
Today, Ducasse is the 2nd most decorated chef of all time with 21 Michelin stars. He seems to have done it all. Including a special menu for the International Space Station.
Making him one chef who’s cooking truly is out of this world. We step in the door and wow. Take your breath away.
The space is absolutely huge. Now I know why it’s called Le Louis. It was designed for a king.
I have to say, I’ve been here before. In 2019. And was not for me.
It was a bit boring and old-fashioned. We are greeted warmly and shown to our table. The champagne trolley comes around and they have a great selection.
I go for a glass of Bereche and Sons. We decide on the 6 course tasting menu for 380 euros. The first thing to the table was flat bread with mushrooms baked in.
They were super crunchy with a nutty flavor. I really liked it. Our appetiser shows us the colors along the riviera.
The amuse bouche is lightly smoked sashimi from 4 different fish caught fresh that day. The service is dramatic. Everyone and everything is treated as if they are the most important in the world.
Here you can experience what it’s like to be royalty. The first course is shrimp with rockfish jelly covered in gold caviar. They say “if you’re going to serve caviar, use a big spoon.
” The chefs at Le Louis were listening. It’s a tremendous opening course. Our next course is Zebra squash with sea anemone.
Anemone are also known as the flowers of the sea. But they are most famous as protectors of the clownfish who are immune to their poisonous tentacles. The cooking process makes them safe for us to eat.
They have an intense seafood flavor, offset nicely by the squash. The eating tools here are playful, interesting and luxurious. Our next course is blue lobster over a woodfire The sweet, smoky flavor is mouthwatering to think about.
One of my favorites of the day. Suddenly we are invited to tour the kitchen. It is massive and buzzing with excitement.
We get to meet Chef Emmanuelle Pilon. He is super friendly and generous with his time. He puts the final touches on our next course.
Cuttlefish sliced razor thin with porcini mushrooms and ink juice. This dish has rich, complex flavors and we eat right there in the kitchen. It feels spontaneous, but I’m sure it’s all part of the plan.
We get back for our main course. Veal with green cabbage, crushed citron and anchovy The veal is free-range, ultra-tender and cooked to perfection. They find a beautiful balance of sweet, salty, sour and bitter.
The pre-dessert is a green apple and mint granita. It’s a frozen dessert from Italy and here it is absolutely perfect. No meal would be complete without the cheese trolley.
Of course, these are some of the best and most expensive cheeses in the world. It's always nice to make your own selection. The next dish looks delicious but its not for eating.
It’s actually rose petal-infused water for cleaning our hands. Royal treatment once again. We tried two desserts.
One is a rum baba, with a choice of rum. I love the dramatic presentation. The other is pear in three ways.
Slices, in a soufflé and a sorbet. Irresistible. After the meal, we go out to the terrace, to enjoy the sights and sounds of Monte Carlo at night.
The waiter was so kind to bring the petit fours out to us. It was a perfect end to a delightful experience. For the drinks, the wine menu is huge.
Remember, they have four hundred thousand bottles. I let the sommelier do his job and select wines to go with each course. With the sashimi, a lovely chardonnay, a premier cru from the Saint-Aubin region in France 2017.
With the squash and sea anemone, an another wonderful chardonnay, a Chassange Montracher 2019 With the lobster, a nice pinot from 2016. With the main coure, A Carignon from the South of France. A good match with the veal.
The sommelier was highly skilled and the wine work really nicely for it's price. At the end of the day, the total for 2 came to 1007 Euros. And now my final thoughts on Le Louis the fifteenth.
The design is unreal. It’s a palace of pure luxury. The walls, the ceiling.
All the special utencils. I love it. The service was great.
They really know how to make you feel important. I liked the perfect mirror service. Elegant and professional but kind and generous.
I had a great meal. Since my last visit, the kitchen has grown and exiting new directions. They have kept the traditional French cuisine but added a twist.
Like the fermented vegetables and the sashimi. Beside the chef, I would like to highlight another gentlemen, the headwaiter. He was like a conductor, organizing everything brilliantly.
It must be challenging to maintain perfection in this massive place. For me, Le Louis the 15th redeemed itself today. Here you can experience what it's like to be king.
