With its 3 Michelin stars, Le Louis XV – Alain Ducasse at the Hôtel de Paris continues to surprise. The menu from chefs Alain Ducasse and Emmanuel Pilon, and pastry chef Sandro Micheli asserts its modernity and energy.

Terroir & creativity. The Riviera is a terroir like none other in the world. The small farmers, fishermen, and stockbreeders, passionate about and respectful of the planet's resources, offer some inimitable produce. Such natural treasures offer great freedom to the chef to constantly reinvent ever new flavours and aromas.

Mediterranean & naturality. The cuisine of naturality enriches the Mediterranean repertoire of Le Louis XV, for which the chef, inspired by the recipes and produce of the Riviera, translates it into a modern, light, and energetic version.

Food & wines. Maxime Pastor, head sommelier, draws on the immense wealth of one of the world's best wine cellars to suggest the best food-wine pairings.

Welcome & experience. Claire Sonnet, restaurant manager, provides a warm, attentive welcome to guests. It's an exceptional experience that you can share with your loved ones, thanks to our gift vouchers.

Anecdotally...

Alain Ducasse was just 33 years old, and Le Louis XV – Alain Ducasse had been open for just 33 months when it became the first hotel restaurant to receive three Michelin stars

Practical information

We would like to inform you that elegant dress is required, and that a jacket must be worn at dinner all year round. As soon as the terrace opens, jackets are appreciated.

Dogs are not allowed in the restaurant.