Provencal products, especially vegetables and herbs are the main focus at Alain Ducasse restaurant Le Louis XV in Monaco. Maybe the restaurant’s plates are gold plated and the sumptuous interior is anything but modern, the cooking is contemporary and light.
The menu reflects Mediterranean and Provencal cooking traditions and is divided into such sections as “The Vegetable Garden” , “The Sea” , “Italian Style” or “The Farm”. It is quite unique that you can order both, and French, and Italian specialities at a 3 Michelin stars restaurant. In fact the straightforwardness and sincerity of the food at Le Louis XV is somehow an opposition to the grandiose surroundings but maybe that what makes the restaurant so exceptional. More i eat out at gastronomic restaurants, more i realise that genius lies in simplicity.
Raw Provencal vegetables with parmesan and herbs dip
Provence garden vegetable with black truffle,Terre Bormane Taggiasche olive oil,balsamic vinegar and top quality salt
Cold zucchini soup,Riccota and Burrata ravioli, crusty milk skin
Riso with tomatoes,Pimenton and parsley,onions, Parmigiano Reggiano
Farm veal from Limousin cooked in a ” cocotte”,small stuffed vegetables
Rum baba with whipped cream
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