I’m excited to share this post as it’s very special and has significant meaning for me. Grounded in my appreciation for the highest levels of service and culinary exceptionalism, I was able to give thanks and show appreciation for one of the most revered Michelin Starred chef’s vision, reunite with friends from Paris and make new ones in Monaco over a “four course” menu that most definitely captured the essence of exceptionalism and superior service.
Arriving at Le Louis XV for our much anticipated return, turned into a magical surprise as we were greeted, seated and served, R. Pouillon, a fantastic 1er Cru, extra brut Rosé Champagne, with exquisite taste and the perfect expression of terroir that set the stage for what was to come. With a deep, rich display of garnet, achieved by 100% Pinot Noir skin contact, one would think the very essence of garnet originated from this maceration process. As I sat sipping and drifting off into Champagne ecstasy, I noticed a side door slowly open, and caught a glimpse of an elegant figure gracefully entering the stunning dining room that is Le Louis XV. As she made her way towards the center of the room we made eye contact and then that “I know you” moment happened. She walked over and said, I know you from Paris. Yes, and we know you. It was Claire, from Alain Ducasse at Plaza Athénée, as we last saw each other in 2017. After reconnecting and being introduced to the team in Monaco, our three hour lunch began to unfold in the most magnificent way as Riccardo was the most amazing host and personal guide on an incredible culinary journey.
· Betterave (beetroot)
· Pastèque / condiment myrte (watermelon / myrtle condiment)
· Carotte au vin de figue ( carrot with fig wine)
· Melon au vin de melon (melon with melon wine)
· Radis à cru, condiment aji verde (roquette, jalapenos, coriandre, ail) ( raw radish, aji verde condiment – rocket salad, jalapenos, coriander, garlic)
· Concombre / vin de sureau / fleurs de sureau (cucumber with elderberry wine / elderberry flower)
· Mûre au naturel : Natural blackberries
Ahhhhh….the grilled oyster – – sublime!!! This incredible special dish from the chef was by far the most incredible oyster I’ve ever experienced. I was in awe that this simple bivalve molluscs could be transformed into a delicate bite of sheer pleasure. This initial spark informed us of what was to come and the courses that followed were absolutely divine.
crushed marjoram and black lemon powder)
(Baba soaked in rum of your choice, vanilla and citrus peel, half-whipped cream)
This return was truly blissful and fulfilling as it covered all that’s a must for me. Cuisine that informs, inspire and pleases the palate in a fresh and exciting way, friendships that are centered around authenticity and a true sense of happiness and, impeccable service and professionalism that rivals many, as the eloquent and graceful execution of it all was the crowning jewel.
Chef Pilon, it was so wonderful to see you again and in Monaco. We shall be back as the cuisine was absolutely amazing. Claire, WOW!!! So good to see you again, what a fantastic time we had during lunch. Can’t wait to do it all over again. I’m so grateful for your assistance and for making our return flawless and seamless. Riccardo, so great to have met you and to have the chance to experience your exceptional service and professionalism, which added priceless value to what can best be described as the ultimate Sagacious Palate experience!!!! Nicolas, Giovanni, Max, Hélène and Florine, many thanks to all of you – – your attentiveness and professionalism were superb!!!!
Be it your first visit or a return, go prepared to be wowed. Relax and do not rush. Stay aware as your senses will be stimulated and your palate exposed to incredible flavors so delicately woven that you’ll be mesmerized from start to finish.
Le Louis XV – Alain Ducasse
Pl. du Casino, 98000 Monaco
Sagacious Palate 