Winter Dinners at the Louis XV, Monaco

 February 1, 2017

Winter Dinners at the Louis XV / Photo via



From Thursday 2 February to Monday 20 March, chef Dominique Lory is offering a new “discovery menu” – “Winter Dinners,” showcasing some of his best creations, with wine and food pairing by Noel Bajor, Head Sommelier for those who so wish.

As a starter, there’s the delicate Shellfish & Chickpeas with a refreshing taste of the sea, or Cookpot of millet, wild mushrooms and kale, then, for the main course, Steamed Blue Lobster, winter vegetables and juniper or Young Guinea Fowl from the Landes cooked on a wood fire, with salsify and puntarelle and finally, for the dessert, a warm Soufflé of Blood Oranges and ginger sorbet or Rum Baba of your choice, with semi-whipped cream.

Today, more than ever, the cuisine at the Louis XV – Alain DUCASSE at the Hôtel de Paris reflects the Mediterranean. The produce, the flavors, the colors – it’s all there. The fish is caught locally, while the vegetables and herbs are from the surrounding countryside. The menu, by chef Dominique Lory and Alain DUCASSE, is assertive, modern and youthful. Above all, the flavors are accurate and precise, with tasty jus, intensely flavored broth and fresh condiments.

Head Sommelier Noel Bajor’s wine list draws on the amazing variety of one of the best wine cellars in the world, not forgetting the hidden treasures of regional wines.

The service, which is impeccably orchestrated by Michel Lang, the director of the restaurant, is focused on a central piece of furniture – “the Office” – which can be brought into use as necessary during the meal. The idea is to bring something that is usually hidden into full view. The sincerity of the service transforms a meal at the Louis XV – Alain DUCASSE at the Hôtel de Paris into a unique, unforgettable experience.

More info:

Tel.: +377 98 06 88 64

Originally published at

Monaco Gourmand . Signature Dishes of the Principality of Monaco

Monaco’s first gourmand book was launch last December 2016 as the number one release in wine pairing at allows gastronomy lovers to discover the excellence of the Principality of Monaco thanks to recipes and interviews with Executive Chefs who hold together over 50 Michelin stars.

Signature Dishes of the Principality of Monaco is a distinctive publication highlighting the exceptional culinary scene of the Principality, whilst focusing on gastronomical specialities and offering an overview of the heritage of Monaco. The publication is available with free European delivery through Club Vivanova or with international delivery through

Thanks to the invaluable help from the Monaco Government Tourist Office in New York and the Prince Albert II of Monaco Foundation, authors Bradley Mitton and Zsolt Szemerszky are showcasing the most excellent restaurants in Monaco. This culinary guide offers its readers a unique experience as they offer a rare insight into the characters and personalities behind these wonderful gastronomical locations.

This is an exceptional joint effort thanks to the supportive chefs include Alain Ducasse, Benoît Witz, Christophe Cussac, Christophe Dupuy, Dominique Lory, Jean-Claude Brugel, Joël Robuchon, Marcel Ravin, Paolo Sari, Philippe Joannès and Takéo Yamasaki as well as accommodating sommeliers including Damien Borghi, Noël Bajor, Frédéric Woelffle and Massimo Sacco.

The book is available:


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