A Night of Culinary Majesty at Le Louis XV.

There are experiences in life that linger long after the last bite, not just because of the taste, but because of the care, thoughtfulness, and sheer artistry behind every detail.

My evening at Le Louis XV – Alain Ducasse at Hôtel de Paris was just that — a symphony of flavor, ambiance, and service that was deeply personal, as if crafted solely for my joy – – after all, I was amongst dear friends.

From the moment I arrived, I was enveloped in warmth and elegance. The welcome from my friend Claire Sonnet, the ever-gracious Directrice de la Restauration, was heartfelt and dear. It set the tone for an evening that would nourish not only my palate but my spirit. A little personal back story here as I made two special requests way in advance of my arrival. The first being the Chef’s Table, which I was politely informed was available only if Chef Ducasse wasn’t present, which turned into a love / hate scenario, as it would have been great to see him, but having the opportunity to dine at the Chef’s table was a must. The second being an amazing breathtaking dish of caviar and artichoke I’d seen posted. I made a special request for it to be included in the tasting menu and to my delight it magically appeared. Both requests were honored and the rest is history as the stage was set for an unforgettable experience.

This was the amazing Artichoke and Caviar dish I requested for the tasting menu. WOW!!! This was just spectacular as Chef was very generous with the caviar – – unforgettable!!!

The three Michelin stars are no mere decoration — they are a quiet promise that what awaits is nothing short of extraordinary. Yet what truly surprised me was how the entire experience radiated modernity and energy without losing its profound sense of tradition. Monsieur Emmanuel Pilon, Executive Chef has curated a menu that’s alive and inviting — each dish sings with clarity, respect for nature, and a poetic sense of seasonality. Every element, from the composition to the plating, told a story — not just of ingredients, but of passion. It was more than a meal; it was a meditation in excellence and an experience I look forward to when back in Monaco.

I want to express my deepest gratitude to Monsieur Pilon, Executive Chef and Monsieur Andreas Karapanos, Chef Adjoint whose precision and creativity left me in awe. Being seated at The Chef’s Table was an other Worldly Experience – – with their ever present attention, this experience was by far one of the most sublime and centering gastronomic endeavors I’ve encountered!!! There was an intimacy in each course that spoke directly to me, as though the entire tasting was designed with my preferences in mind. The attention to subtlety, the boldness of restraint, and the harmonious balance of texture and taste, spoke volumes of their talent and commitment. And a special thank you to Monsieur Sandro Micheli, Chef de Pâtissier whose desserts were nothing short of an ode to craftsmanship — delicate, refined, and utterly unforgettable.

To the entire team: thank you. Thank you for your devotion, your artistry, and for each of you contribute to making Le Louis XV not just a restaurant, but a sanctuary of joy. The level of care, the unspoken choreography of service, the perfection of each plate — it reminded me why fine dining is not about extravagance, but about feeling, purpose and passion. And I left that evening feeling honored, delighted, and deeply grateful.

Until the next, merci beaucoupe!!!