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Le Louis XV: Mediterranean Flavor in a Palace in Monte Carlo

<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihmNs7Rhe7XZ7VEQV1UeTyTdRZGnrUoQMr1dYWzF47-zvgJnbOLff1P50W1mLKIIial-0LJdiac134ZLtJiJ3RD5FMdm70RU3zv_tfPAj6TFi9xFac0FnF3VBBn6Wocrah_Y4l9DqEO1Q3/s1600/Le+Louis+XV+Mediterranean+Flavor+in+a+Palace+in+Monte+Carlo-passion4luxury-4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihmNs7Rhe7XZ7VEQV1UeTyTdRZGnrUoQMr1dYWzF47-zvgJnbOLff1P50W1mLKIIial-0LJdiac134ZLtJiJ3RD5FMdm70RU3zv_tfPAj6TFi9xFac0FnF3VBBn6Wocrah_Y4l9DqEO1Q3/s1600/Le+Louis+XV+Mediterranean+Flavor+in+a+Palace+in+Monte+Carlo-passion4luxury-4.jpg" width="640" /></a></div><div class="MsoNormal"><span lang="EN-US">Chef Alain Ducasse´s restaurant, in the Hôtel de Paris Monte-Carlo, is the only with three Michelin stars in the Principality of Monaco.</span></div><a name="more"></a><br /><div class="MsoNormal">"To offer the best products, in the best place and at the best moment". That is the philosophy of the restaurant Le Louis XV, located in the <a href="http://passion4luxury.blogspot.com/2012/12/hotel-de-paris-luxury-monaco-jewel.html">Hôtel de ParisMonte-Carlo</a> in Monaco and run by Chef Alain Ducasse, one of the biggest names in French gastronomy.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxg4bdUS3_Q4KqZE2UzNRRdBihdw2T6vkWnEatsnsstW1Aev-kCdT4-sTZmQgvm-n5hG3w1DZTWHTxjwGmR2qlUs5DGs4rbhI-l1b_Ze7tt_wFhu8Z4z1u3kRzc0ytE6Xain__Z4FwaB4S/s1600/Le+Louis+XV+Mediterranean+Flavor+in+a+Palace+in+Monte+Carlo-passion4luxury-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxg4bdUS3_Q4KqZE2UzNRRdBihdw2T6vkWnEatsnsstW1Aev-kCdT4-sTZmQgvm-n5hG3w1DZTWHTxjwGmR2qlUs5DGs4rbhI-l1b_Ze7tt_wFhu8Z4z1u3kRzc0ytE6Xain__Z4FwaB4S/s1600/Le+Louis+XV+Mediterranean+Flavor+in+a+Palace+in+Monte+Carlo-passion4luxury-1.jpg" width="640" /></a></div><div class="MsoNormal"><span lang="EN-US"><o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">When the restaurant opened in May 1987, a young Ducasse made a promise to Prince Rainier: in less than four years he would earn for Monaco three Michelin stars, the highest distinction in the culinary world. And in 1990, this recognition came to the man who describes himself as a "sentinel of taste" and who investigates, season after season, new techniques, products, and flavors.<o:p></o:p></span><br /><span lang="EN-US"><br /></span></div><div class="MsoNormal"><span lang="EN-US">"I'm a happy cook," says Ducasse. "My inspiration comes from a combination of flavors from southwestern France, where I grew up, and the Mediterranean, that seduced me at an early age, but the cook in me still has a great deal of curiosity. My roots drive me, but they do not hold me down." <o:p></o:p></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhadvgYo40AYYMiOt6Eds_yyrne0x64wRm8Pytb42vEPsweKFg3sLnBom35OOZorV0zBHyOzBori28MRtByx11Al2Gsaa-6x051KIYn0Hu0J6CGpT_ekWpLkbUggn9PD98NEuALTI91hu1b/s1600/Le+Louis+XV+Mediterranean+Flavor+in+a+Palace+in+Monte+Carlo-passion4luxury-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhadvgYo40AYYMiOt6Eds_yyrne0x64wRm8Pytb42vEPsweKFg3sLnBom35OOZorV0zBHyOzBori28MRtByx11Al2Gsaa-6x051KIYn0Hu0J6CGpT_ekWpLkbUggn9PD98NEuALTI91hu1b/s1600/Le+Louis+XV+Mediterranean+Flavor+in+a+Palace+in+Monte+Carlo-passion4luxury-2.jpg" width="530" /></a></div><div class="MsoNormal"><span lang="EN-US">With 28 restaurants worldwide, Ducasse has devoted his knowledge of the region to Le Louis XV, located in the center of luxury and glamour of the French Riviera, close to Switzerland and Italy. </span><br /><span lang="EN-US"><br /></span><span lang="EN-US">However, Monaco is more than that, it is at once a seafaring country and a land of excellent farmers and mushroom pickers, commodities that are at the heart of the restaurant´s seasonal dishes, since the menu takes into account the daily market offerings.<o:p></o:p></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZfusSCTX8fm_bpL-ZmHcoH9sLTTSY620CtGuDPt-CxSP9haS2ValhmNxs2m-z6zofe9NuJJICCqG_bGNFqji4wocu86b9voSQf98kTrHSthUCtrLZMwn_gEcnT2kYOnB74oriUsStPfkw/s1600/Le+Louis+XV+Mediterranean+Flavor+in+a+Palace+in+Monte+Carlo-passion4luxury-3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZfusSCTX8fm_bpL-ZmHcoH9sLTTSY620CtGuDPt-CxSP9haS2ValhmNxs2m-z6zofe9NuJJICCqG_bGNFqji4wocu86b9voSQf98kTrHSthUCtrLZMwn_gEcnT2kYOnB74oriUsStPfkw/s1600/Le+Louis+XV+Mediterranean+Flavor+in+a+Palace+in+Monte+Carlo-passion4luxury-3.jpg" width="574" /></a></div><div class="MsoNormal"><span lang="EN-US">Some of its specialties are the Pan-Bagnat, made from a traditional olive oil focaccia; the pigeon breast or the baby lamb from the south of the Alps; the mullets from Monaco´s bay, and the star dessert: the crunchy praline. Its sauces and dressings often include hazelnuts from Piedmont, Liguria sweet olives and citrus from Menton, the small French town on the border with Italy. <o:p></o:p></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTmEbdUogP4rpUOTwkxUelONqLOlFdoOLcS-BEbfVtHSCg-mfYkansdIinnst8g7OcRaLebMYcQ4qjm8RyVKt-sBTC2JWcwUUt165zBX5JMpQGh1yI8yosuKuxrp-uP1NML5lbdgRSvaES/s1600/Le+Louis+XV+Mediterranean+Flavor+in+a+Palace+in+Monte+Carlo-passion4luxury-5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTmEbdUogP4rpUOTwkxUelONqLOlFdoOLcS-BEbfVtHSCg-mfYkansdIinnst8g7OcRaLebMYcQ4qjm8RyVKt-sBTC2JWcwUUt165zBX5JMpQGh1yI8yosuKuxrp-uP1NML5lbdgRSvaES/s1600/Le+Louis+XV+Mediterranean+Flavor+in+a+Palace+in+Monte+Carlo-passion4luxury-5.jpg" width="640" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAQrPaKm3rWzL1e0TDzsNYEod3F-AbbK4gSPtj980yjaBv_-Lp9Bl98_-5vQZiWXVpuEKaGgWGi95uMlpRZ0Tf6opHzBWGLYb9oyLHy0RAnSjiK6V9XLQe4aRT6GQOc1fomQXxE2bgRkJ2/s1600/Le+Louis+XV+Mediterranean+Flavor+in+a+Palace+in+Monte+Carlo-passion4luxury-6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAQrPaKm3rWzL1e0TDzsNYEod3F-AbbK4gSPtj980yjaBv_-Lp9Bl98_-5vQZiWXVpuEKaGgWGi95uMlpRZ0Tf6opHzBWGLYb9oyLHy0RAnSjiK6V9XLQe4aRT6GQOc1fomQXxE2bgRkJ2/s1600/Le+Louis+XV+Mediterranean+Flavor+in+a+Palace+in+Monte+Carlo-passion4luxury-6.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMiD2u2hvjmGzcWJB9MlfJ5bYoY5LWs3tHLI44pdxMlysYLSF4h8O3mQc_Er8Kp9ZMpbCYFefA659XB4K-EgSL5fEbXU4p-dC6Qmk0P6Qc-P1n7AhIaW-J2NR9kI0WYBxwmpmOrC6Mec5C/s1600/Le+Louis+XV+Mediterranean+Flavor+in+a+Palace+in+Monte+Carlo-passion4luxury-7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="448" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMiD2u2hvjmGzcWJB9MlfJ5bYoY5LWs3tHLI44pdxMlysYLSF4h8O3mQc_Er8Kp9ZMpbCYFefA659XB4K-EgSL5fEbXU4p-dC6Qmk0P6Qc-P1n7AhIaW-J2NR9kI0WYBxwmpmOrC6Mec5C/s1600/Le+Louis+XV+Mediterranean+Flavor+in+a+Palace+in+Monte+Carlo-passion4luxury-7.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrr9JpLagWJZXuhZHveCp0QV_zGReJgs_S91gXwjqZllGMM513QILBGgwszh5rSio7Hwgf1ZpT8_QTH5tS-4JqeC8DIQO4gM5Ydw3jPPVgayCLVp-bxx4vUGOA2esvlzEWyaYhyz3lyOaS/s1600/Le+Louis+XV+Mediterranean+Flavor+in+a+Palace+in+Monte+Carlo-passion4luxury-8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrr9JpLagWJZXuhZHveCp0QV_zGReJgs_S91gXwjqZllGMM513QILBGgwszh5rSio7Hwgf1ZpT8_QTH5tS-4JqeC8DIQO4gM5Ydw3jPPVgayCLVp-bxx4vUGOA2esvlzEWyaYhyz3lyOaS/s1600/Le+Louis+XV+Mediterranean+Flavor+in+a+Palace+in+Monte+Carlo-passion4luxury-8.jpg" width="640" /></a></div><br /><div class="MsoNormal">With its legendary decor, which emulates the Palace of Versailles, Le Louis XV has a very special area called l'Aquarium, a small dining room for four guests, where glass walls allow the diners to observe the daily creative process of the Ducasse team: 25 chefs and apprentices led by chef Dominique Lory, who heads the kitchen after working four years with the master at the Plaza Athénée in Paris.</div><div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormal"><span lang="EN-US"><br /></span></div><div class="MsoNormal"><span lang="EN-US"> </span></div><div class="MsoNormal"><span lang="EN-US">Free of artifice or unnecessary eccentricity, many are the sensations experienced at this restaurant, also famous for its wine cellar of more than 350,000 carefully selected bottles. "The volume of the cellar is based on quality, not quantity," says Noël Bajor, the restaurant's sommelier. "It is an exciting treasure hunt that guides us through the different wine regions from all over the world." <o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US"><br /></span></div></div>

Le Louis XV: Mediterranean Flavor in a Palace in Monte Carlo

Chef Alain Ducasse´s restaurant, in the Hôtel de Paris Monte-Carlo, is the only with three Michelin stars in the Principality of Monaco. ...

12:32 PM

Alain Ducasse - The Lifetime Achievement Award 2013

<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSyX2m62AtV186-vott8WIZLTy3v-IKeBh6h0jPXOvMJjkbHEV4yGdyxJotNmLuRJxfzhz2S-CyqDoI7b6jH50gx5BlsNBPyuQJrdLmZ-UKRpphTxbkTBNUIXmjUFoBvpMOAjqUVY-t7e0/s1600/Alain+Ducasse-passion4luxury.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSyX2m62AtV186-vott8WIZLTy3v-IKeBh6h0jPXOvMJjkbHEV4yGdyxJotNmLuRJxfzhz2S-CyqDoI7b6jH50gx5BlsNBPyuQJrdLmZ-UKRpphTxbkTBNUIXmjUFoBvpMOAjqUVY-t7e0/s640/Alain+Ducasse-passion4luxury.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">"The future of cooking in part rests on diversity. Each chef has his  emotional territory – this difference makes the wealth of the ensemble" </div><a name="more"></a><h2 style="border-bottom: 0; margin-top: 20px;">Alain Ducasse</h2><div style="text-align: center;"><br /> <br /><div class="MsoNormal" style="text-align: justify;"><span lang="EN-US" style="mso-ansi-language: EN-US;">Let's start with some numbers. Twenty-four individual restaurants in nine countries across three continents. Three separate three-Michelin-star restaurants in three cities. Twenty-five years of the flagship Louis XV restaurant in Monaco, prompting an anniversary gathering of some 240 chefs from all corners of the globe. Multiple appearances on The World's 50 Best Restaurants list. A career spanning well over 30 years. All stemming from just one man.</span></div><div class="MsoNormal" style="text-align: justify;"><br /></div><div class="MsoNormal" style="text-align: justify;"><span lang="EN-US" style="mso-ansi-language: EN-US;">Alain Ducasse is one of the world's most successful, influential and respected chefs and restaurateurs. Born in south-western France's Les Landes region 56 years ago, Ducasse has embarked on an extraordinary culinary journey, which is rooted in his native land but has seen him travel the globe both seeking and spreading culinary influence and inspiration.</span></div><div class="MsoNormal" style="text-align: justify;"><br /></div><div class="MsoNormal" style="text-align: justify;"><span lang="EN-US" style="mso-ansi-language: EN-US;">His portfolio of restaurants is notable not only for its consistently high quality and global reach, but also for the range of styles contained within it, from ornate fine-dining rooms to casual bistros, from bastions of classical French cuisine to experimental multi-ethnic concepts. Ducasse is an international chef in every sense.</span></div><div class="MsoNormal" style="text-align: justify;"><br /></div><div class="MsoNormal" style="text-align: justify;"><span lang="EN-US" style="mso-ansi-language: EN-US;">And the empire continues to expand: last year saw the team's first foray into the Middle East with the opening of IDAM in the stunning Museum of Islamic Art in Doha, Qatar; this spring it débuts a new concept in the Byblos Hotel in St Tropez, called Rivea.</span></div><div class="MsoNormal" style="text-align: justify;"><br /></div><div class="MsoNormal" style="text-align: justify;"><span lang="EN-US" style="mso-ansi-language: EN-US;">However, this is not just a very successful businessman, but also a hugely imaginative chef and passionate mentor. In the often traditional world of French gastronomy, he has broken down barriers, championed progression and explored culinary cultures, while respecting history. “The future of cooking in part rests on our diversity.</span></div><div class="MsoNormal" style="text-align: justify;"><br /></div><div class="MsoNormal" style="text-align: justify;"><span lang="EN-US" style="mso-ansi-language: EN-US;">Each chef has his own specific emotional territory – and it is this difference that makes the wealth of the ensemble,” he says.</span></div><div class="MsoNormal" style="text-align: justify;"><br /></div><div class="MsoNormal" style="text-align: justify;"><span lang="EN-US" style="mso-ansi-language: EN-US;">Ducasse and his team have nurtured and trained a generation of chefs, many of whom are now also part of the world's culinary élite. What's more, it is on this sphere of education and knowledge-sharing that the energetic entrepreneur aims primarily to focus in the future.</span></div><div class="MsoNormal" style="text-align: justify;"><br /></div><div class="MsoNormal" style="text-align: justify;"><span lang="EN-US" style="mso-ansi-language: EN-US;">“We must attract talent and guarantee continuity. Mentoring is about the transmission of knowledge,” he says. Backing such words with action, Ducasse oversees two cooking schools – one of which, the École Nationale Supérieure de la Pâtisserie in Yssingeaux, is acknowledged as the world's premier pastry-chef academy.</span></div><div class="MsoNormal" style="text-align: justify;"><br /></div><div class="MsoNormal" style="text-align: justify;"><span lang="EN-US" style="mso-ansi-language: EN-US;">In direct reference to the chef's insistence on and championing of making everything from scratch, the company recently opened its own artisanal chocolate-making facility in Paris. Called <a href="http://passion4luxury.blogspot.gr/2013/02/alain-ducasse-opens-chocolate-boutique_20.html">La Manufacture</a>, it creates premium chocolate products all the way from bean to bar.</span></div></div></div>

Alain Ducasse - The Lifetime Achievement Award 2013

"The future of cooking in part rests on diversity. Each chef has his emotional territory – this difference makes the wealth of the ens...

11:22 AM

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Le Louis XV: Mediterranean Flavor in a Palace in Monte Carlo

Alain Ducasse - The Lifetime Achievement Award 2013

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