LE LOUIS XV (ALAIN DUCASSE)

Alain Ducasse, one of the most publicized chefs, is at the head of the two most aristocratic restaurants in France, the Plaza Athenaeum in Paris and the Hôtel de Paris where for almost ten years the talented Frank Cerutti, trained at the Negresco as a clerk with Jacques Maximin from 1978 to 1979 and from 1982 to 1983, then the Juana in Juan-les-Pins with… d, Alain Ducasse (in 1981 and 1987 to 1989). The luxury of this house is truly astounding (the limousines parade and sports cars are undoubtedly the most impressive outside Paris) and the dining room is able to intimidate even the most familiar of the large tables. Decorated with three stars in the Michelin guide, the Mediterranean partition card written by Franck Cerutti is evolving with the seasons. It is based on several themes: the vegetable garden, the sea, the farm, the pastures, etc. This gives the opening of Provence gardens to black truffle, taggiasche olive oil Taggiasche, aceto balsamico and fleur de sel; gamberoni from the Gulf of Genoa to plancha, cœurs hearts fondants others with marinated barely, pounded seasoning au; blue lobster from our breeding and wild apples, coraillée sauce; South west farmer's pig pig covered with black truffles in juice, Martin-dry and chestnuts, pumpkin and chicory; Squab breast of the Alps-de-Haute-Provence and foie gras of duck on fire, polenta, tasty juice with meat offal; Monte-Carlo to gianduja, ice to the hazelnuts of Piedmont; lemon of Conflict conflict, lemon-basil sherbet, fine tartelette tartelette with orange wine. Price reaching the stratosphere, but finally not insanity with regard to competition, far from it, service in very large attire. Of course, the price is very high (one can still find a Demi castle half-bottle at 30 euros).