« Enjoy an intensely Riviera experience. Haute cuisine inspired by the sun-drenched countryside »
Alain Ducasse and Emmanuel Pilon
Chefs
DESCRIPTION LE LOUIS XV - ALAIN DUCASSE AT L'HÔTEL DE PARIS
For more than 35 years, Alain Ducasse, as an artisan of flavours, has endeavoured to reveal the taste of the essentials, which have been much-celebrated in the Mediterranean region. Entre arrière-pays niçois et Ligurie, c'est dans le cadre exceptionnel de son restaurant Le Louis XV que lui et le Chef Emmanuel Pilon, offre à la cuisine méditerranéenne la reconnaissance qu'elle mérite. A cuisine that is essential, respectful of its environment and which seeks to renew its gaze on haute cuisine
Rates
Average card rate: €240,00
Minimum menu rate: €190,00
Maximum menu rate: €420,00
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chefs
Chef's specialities
Carrots with sour wine, barely smoked goat, acidic juice of the wilts
Farmer's calf of Lozère rubbed with pissalat, stewed with wild herbs
VALID IN LE LOUIS XV - ALAIN DUCASSE AT L'HÔTEL DE PARIS
Invitation to travel
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