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Why Le Louis XV Is on Our Top 50 French Outside France

Le Louis XV, under Alain Ducasse and Dominique Lory's direction, is ranked #5 on our Top 50 French Restaurants Outside France. The regional French register: French Riviera (Provence and Liguria lineage).

The classical technique: Classical French haute cuisine, Mediterranean. The signature dish: Gamberoni de San Remo, pigeon de Bresse, the Cookpot vegetable tasting.

The sauce program: Sauce vierge, jus de cuisson, the Riviera-style olive-oil-based sauces. The wine program: French only; Provence, Burgundy, Bordeaux, Champagne deep verticals.

The chef pedigree: Ducasse trained under Roger Verge at Moulin de Mougins. The Michelin lineage: Ducasse holds 21 Michelin stars total across his restaurant group.

How to Book Le Louis XV

The booking lead time: 12 to 16 weeks for prime time. Reserve through OpenTable, Resy, SevenRooms, or the restaurant's own concierge or hotel-based booking portal where applicable; the most decorated French rooms outside France require dedicated planning weeks ahead of the prime weekend window.

Order the regional French signature. The kitchen's strongest expression at Le Louis XV is the Gamberoni de San Remo, paired with a producer from the chef's training region.

The dress code: Jacket required at dinner. The dinner spend: 300 to 500 EUR per person at dinner. The kitchen at Le Louis XV is rated 10/10 for food and 10/10 for ambience in our editorial scoring.

Why Le Louis XV Is Worth the Pilgrimage

"Alain Ducasse's first three-Michelin restaurant. Le Louis XV at the Hotel de Paris has held three stars since 1990. The Riviera-French haute cuisine register that established Ducasse as the most-decorated French chef in modern history."

Our editorial scoring places the food at 10/10, ambience at 10/10, and value at 7/10. The French Riviera (Provence and Liguria lineage) register is structural; the chef lineage and the classical French technique produce the dinner that rewards the booking effort.

Address: Hotel de Paris Monte-Carlo, Place du Casino
Founded: 1987
Chef: Alain Ducasse and Dominique Lory
Regional origin: French Riviera (Provence and Liguria lineage)
Classical technique: Classical French haute cuisine, Mediterranean
Signature dish: Gamberoni de San Remo, pigeon de Bresse, the Cookpot vegetable tasting
Sauce program: Sauce vierge, jus de cuisson, the Riviera-style olive-oil-based sauces
Wine program: French only; Provence, Burgundy, Bordeaux, Champagne deep verticals
Booking lead: 12 to 16 weeks for prime time
Dinner price: 300 to 500 EUR per person at dinner
Best for: French Pilgrimage, Anniversary, Closing a Deal, Birthday, Proposal Dinner

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