LE LOUIS XV – ALAIN DUCASSE
À L’HÔTEL DE PARIS

The restaurant’s menu is loyal to the Mediterranean, Alain Ducasse’s preferred terroir and familiar territory to Emmanuel Pilon. Chef Emmanuel is inspired by the principles of Naturality to bring a totally new look to the cuisine and guided by a total respect for the produce and an enormous technical inventiveness. All aspects of the beautiful Mediterranean produce are represented, both from the sea (red mullet, rascasse, sea bass and prawns), and from the land (tomatoes, zucchini, aromatic herbs, citrus, apricots, figs and many others). Never before, has the Mediterranean offered flavors as intense and pronounced.