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Alain Ducasse |
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| Born |
1956-09-13 Born: Castelsarrazin, FR |
| Apprenticeship/training |
1972: Pavillon Landais, Soustons
School of Hotel Management, Bordeaux |
| Career |
1975: Michel Guérard, Eugénie-les-Bain
1977: Moulin de Mougins, Roger Vergé, Mougins, Côte d'Azur
1978: Alain Chapel, Mionnay
1980: L’Amandier, Mougins (Chef de cuisine)
1981: La Terrasse, Hôtel Juana, Juan-les-Pins
1984: ** Guide Rouge (Michelin)
1987: Le Louis XV, Hôtel de Paris, Monte Carlo (Director)
1990: *** Guide Rouge (Michelin)
1996: Alain Ducasse, Hotel Le Parc, Paris
2000: opens Alain Ducasse, Hôtel Plaza Athénée, Paris |
| Philosophy |
Cooking is 60% ingredients and 40% workmanship |
| Membership |
1999: Châteaux & Hôtels de France |
| Awards |
1998: first 6 star chef in Michelin:
*** Restaurant "Alain Ducasse", Hôtel du Parc, Paris
*** Restaurant "Le Louis XV", Hôtel de Paris, Monaco
2008: 1st prize in the category 'The World's Best', Germany's Chef of Chefs Voting @ Gourmet-Portal.com |
| Interesting tidbits |
1990: Le Louis XV is the first restaurant in a hotel to be awarded three stars. Alain Ducasse is thought to be the only top chef who does not actually cook himself. |
| Publications |
1: Der Ducasse. Mosaik, 2002. ISBN 3576113274
2: Grand Livre de cuisine d’Alain Ducasse. Les Editions d'Alain Ducasse, 2003. ISBN 2848440023
3: Grand Livre de cuisine d’Alain Ducasse. By Jean-Francoise Piege, Alain Ducasse. Les Editions d'Alain Ducasse, 2001. ISBN 2951647301
4: Spoon Cook Book. Les Editions d'Alain Ducasse, 2004. ISBN 2848440031
5: five-part TV docu-soap based on the Plaza Athénée with Chef de cuisine Jean Francoise Piegé, amongst others. arte |
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Louis XV |
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| Address |
Place de Casino
98000 Monte-Carlo
France > Monaco > Monaco > Monaco
number of seats: 50
number of employees: 55
SKZ (Service Index) 0.500
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| Hotel |
Hôtel de Paris |
| Staff |
Cerrutti, Franck (Chef de Cuisine)
Ducasse, Alain (Patron)
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Phone
fax |
+377 98 06 88 64
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email
Homepage |
a.tanguy ( at ) alain-ducasse.com
www.alain-ducasse.com |
| Opening times |
Closed: Tuesday & Wednesday midday
Annual holidays in the summer |
| Prices |
5 course menu: € 90
7 course menu: € 180
10 course menu 280 €
price per course = 28.000 |
| Credit cards |
American Express, Diners Club, MasterCard, VISA |
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2007 |
2008 |
2009 |
2010 |
2010
(Pts.) |
| Volkenborn Ranking |
Rank France
Total points |
2
98.2
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2
80.3
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4
78.0
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3
60.0
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| Restaurant guides |
Bottin "stars"
Champerard "points"
GaultMillau "points"
Michelin "stars"
Pudlo "plates" |
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(19.0)
(20.5)
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(20.5)
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| Europe Restaurant Ranking (ERR 2009/10) |
| current quality |
19.25 |
| class |
First Class |
| ERR Toques |
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| ERR Rank |
35 |
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| Guest Rating |
no assessement currently available
Review this restaurant |
| Culinary highlights |
Franck Cerutti is Chef de cuisine |
| Starter |
Locally-caught fish done in the oven with green tomato juice, lemon, rocket, mesclun salad and garlic crostini. |
| Main dish |
Farm veal chop spread with minced cepes, stuffed cepe, artichokes, spinach, onion and garlic |
| Dessert |
Rum baba, served with your choice of rum, lightly whipped cream |
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