Cloches, 25th Anniversary Celebration Menu at Alain Ducasse's Le Louis XV in Monte Carlo, Monaco

Alain Ducasse’s Le Louis XV, Monte Carlo, 25th Anniversary Celebration lunch

Menu from a lunch at Alain Ducasse‘s three Michelin starred Le Louis XV at Hôtel de Paris in Monte Carlo, Monaco, with dishes created to celebrate 25 years of the restaurant’s incarnation and wines to match (rough English translations bold and in brackets):

Pour patienter: (Amuse Bouche)

Mini pan bagna et fines pâtes imprimées de légumes (flat bread printed with vegetables and olive tapenade)

 [Also mini Barbagiuan (spinach parcels) and Niçoise salad]

[A selection of local breads and butter]

Gamberoni de San Remo, délicate gelée de poissons de roche, caviar (San Remo prawns, cleared rockfish jelly, caviar)

Champagne Dom Perignon 2002

Cookpot de petit épeautre de Haute-Provence, girolles et primeurs (cookpot of Haute-Provence einkorn, girolles and vegetables)

Chassagne-Montrachet 2009 1er cru Clos Saint-Jean, P. Pillot

Rouget d’ici, aubergines, poivron fondant et courgette trompette, sucs de cuisson (local red mullet, aubergines, softened peppers, baby courgettes and pan juices)

Clos Saint-Joseph 2010 Côtes de Provence, Villars-sur-Var

Agneau des Alpilles à la cheminée, petits farcis au four du boulanger, jus perlé (smoked Alpilles lamb, stuffed vegetables, jus)

 Chateau Pichon-Longueville 2002 Contesse de Lalande, Pauillac

Notre selection de fromages de chèvres affinés pour nous (our selection of goats’ cheese ripened according to our specifications)

Domaine Gavoty 2010 Côtes de Provence, Cabasse

Fraises des bois de l’arrière-pays dans leur jus tiède, sorbet au mascarpone (wild strawberries from the hinterland, mascarpone sorbet)

Soufflé chaud aux noisettes du Piémont (hot soufflé with Piedmont hazelnuts)

Mignardises et chocolats Alain Ducasse (sweets and chocolates of Alain Ducasse)

Forteto Pian Dei Sogni 2007 Brachetto, Piedmont, Italy

Qin Xie

Qin Xie is a London based food, wine and travel journalist and trained chef.

When not infiltrating Michelin restaurants as a kitchen tourist, she writes about food, drink and travel. Her work has appeared on Yahoo, FT, The Times and CNN.

Her first cookbook, co-authored with YS Peng at Hunan Restaurant, is out March 2014.

According to friends, her watch is always set to UTC -- ready for the next big adventure. In reality, she is happiest at the dinner table or by the sea.


  1. How was the rockfish jelly? Pleasant enough or simply inedible? Thanks

    1. Not terribly noticeable in the dish as a whole. Offered interesting textures though. But the most impressive thing was the sauces – the complexity and depth of flavour is simply stunning.

  2. […] also gave me access to some of the best restaurants in the world. I was lucky enough to visit Le Louis XV, Alain Ducasse’s three-star Michelin restaurant in Monaco. There, the food wasn’t as […]

  3. […] of a special journey, according to the Michelin guide, is Alain Ducasse’s three-starred Le Louis XV in the opulent Hotel de Paris, Monte Carlo. Le Louis XV is celebrating its 25th year with Ducasse […]

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