Monaco

[dkps_2000]

Hello Everyone,

I am in the fortunate position of going to Monaco this weekend with work. The only thing we have planned so far is Louis XV on Friday evening. Has anybody got any suggestions please for bars to go to on either Friday or Saturday please? Maya Bar is the one I have found so far (or my boss found as I've not had much chance to look yet)

Also, any suggestions for dinner on Saturday night would be most appreciated? Ideally reasonably priced given the cost of Louis XV

Thanks

Dan

PS Hopefully this is the right topic area for this thread

[John Talbott]

Hello Everyone,

I am in the fortunate position of going to Monaco this weekend with work. The only thing we have planned so far is Louis XV on Friday evening. Has anybody got any suggestions please for bars to go to on either Friday or Saturday please? Maya Bar is the one I have found so far (or my boss found as I've not had much chance to look yet)

Also, any suggestions for dinner on Saturday night would be most appreciated? Ideally reasonably priced given the cost of Louis XV

Thanks

Dan

PS Hopefully this is the right topic area for this thread

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There is quite a lot on this topic and another one if you use the Find function you'll find something I'm sure.

Edited July 7, 2008 by John Talbott (log)

[dkps_2000]

Thanks John

I did have a try with the search function before writing but it crashed three times so thought it must be broken

Will have a nosey through those threads, thanks againg

[sethd]

Hello Everyone,

I am in the fortunate position of going to Monaco this weekend with work. The only thing we have planned so far is Louis XV on Friday evening. Has anybody got any suggestions please for bars to go to on either Friday or Saturday please? Maya Bar is the one I have found so far (or my boss found as I've not had much chance to look yet)

Also, any suggestions for dinner on Saturday night would be most appreciated? Ideally reasonably priced given the cost of Louis XV

Thanks

Dan

PS Hopefully this is the right topic area for this thread

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The Bar at the Hotel de Paris, the Bar Americaine, shouldn't be missed. Perfect place to go for a digestif after Louis XV: it is right across the lobby from Louis XV, has a jazz trio playing, and the scenery is superb and memorable. If you can leave Monaco, Restaurant Mirazur in Menton is a one star michelin restaurant, very reasonably priced, and superb in its own right.

Hope you enjoy Louis XV: I had seven wonderful meals there in early May.

[dkps_2000]

Thanks sethd, glad you enjoyed your meals there! 7 good meals implies total consistency which is always good to know. Very much looking forward to it!!

PS Will also take your advice about popping into Bar Americaine afterwards as well, thanks

[ameiden]

Why don't you try and get into Robuchon, just across the square from Louis XV? I had a terrific dinner there recently and in direct comparison found it almost besser than Ducasse.

[sethd]

Why don't you try and get into Robuchon, just across the square from Louis XV? I had a terrific dinner there recently and in direct comparison found it almost besser than Ducasse.

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I was very unimpressed with the service at Robuchon. They tried to usher me out of the restaurant as quickly as possible. It was my shortest michelin starred meal I have ever had. If I had a choice of other memorable meals on the Rivera close to Monaco I would suggest Chevre d'Or in Eze for lunch (where you can appreciate the wonderful view as well as the great food) or mirazur in Menton.

[John Talbott]

mirazur in Menton.

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Ah, I recall a bass on the grill with rosemary inside that was, along with the view, the best ever.

[Bu Pun Su]

Sethd, did you try Bar and Boeuf? Is it over-rated or just nice? How about Spoon Byblos since you're, perhaps, the biggest fans of Alain Ducasse that I know of?

Did you put the Le Louis XV dining report somewhere? What are you top 3 dishes there (the breakdown of fish, seafood and meat would be even better )? Is it Ducasse best establishment, surpassing the one in Paris for you? Thanks

[sethd]

Sethd, did you try Bar and Boeuf? Is it over-rated or just nice? How about Spoon Byblos since you're, perhaps, the biggest fans of Alain Ducasse that I know of?

Did you put the Le Louis XV dining report somewhere? What are you top 3 dishes there (the breakdown of fish, seafood and meat would be even better  )? Is it Ducasse best establishment, surpassing the one in Paris for you? Thanks

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BPS, Bar and Boeuf was not open when I was in Monaco at the end of April.. I will be in St. Tropez for a day in September and I am not sure the hours of operation of Spoon Byblos.

I will have to look at the Louis XV menu that I have to list my top three dishes at Louis XV. What I do remember is that the deserts, including the Baba, the classic fraise de bois, and chocolate raspbery, were awesome.

It is hard for me to compare Louis XV with ADPA. FIrst, my meals at Louis XV are more recent in my memory and I had the opportunity to sample almost every dish on the menu; also my meal in the aquarium is one of the best dining experiences I have ever had.

[sethd]

Sethd, did you try Bar and Boeuf? Is it over-rated or just nice? How about Spoon Byblos since you're, perhaps, the biggest fans of Alain Ducasse that I know of?

Did you put the Le Louis XV dining report somewhere? What are you top 3 dishes there (the breakdown of fish, seafood and meat would be even better  )? Is it Ducasse best establishment, surpassing the one in Paris for you? Thanks

As mentioned above (sorry, i was called away while writing the above post), my experiences in ducasse's restaurants have always been superb. Perhaps, it helps to be a regular customer. My first meal at ADPA was a lunch in June, 2006. They rolled out the red carpet for me, i had the more expensive of the two tasting menus, a complimentary desert, and the opportunity to taste all the rums with my baba. I had a L Jadot Batard Montrachet as well. My last meal at ADPA was in September, 2007. This time they offered to cook for me and gave me a tour of the kitchen and I met both Chef Moret and Chef Ducasse.

As for being a great fan of ALain Ducasse: I have always enjoyed his cooking and as mentioned I have never had a bad experience in any of my eighty meals at his restaurants. I have also appreciated how forthcoming his management team in in arranging dinner reservations for me at both his restaurants and other michelin starred restaurants in Paris.

[Bu Pun Su]

Sethd,

How's chef Ducasse as a person? Is he as friendly as say ... Barbot or Passard? Or he's more like Pacaud who try to minimise the conversation with guests?

This time they offered to cook for me and gave me a tour of the kitchen and I met both Chef Moret and Chef Ducasse

Did they cook special food for you (aka off the menu)? What did you have?

[sethd]

Sethd,

How's chef Ducasse as a person? Is he as friendly as say ... Barbot or Passard? Or he's more like Pacaud who try to minimise the conversation with guests?

This time they offered to cook for me and gave me a tour of the kitchen and I met both Chef Moret and Chef Ducasse

Did they cook special food for you (aka off the menu)? What did you have?

←

I have met Chef Ducasse briefly twice. Once in New York at ADNY at the beginning of a Chateau Latour tasting dinner, then again at ADPA when I was taken for a tour of the kitchen. Chef was having dinner in the aquarium of ADPA. Both times he was pleasant and gracious.

I don't know any Parisien chef is as friendly as Passard. During my first meal at Arpege, I happened to be sitting at Chef's table, underneath the picture of his grandmother. He came up to my table, said hello, commented on my wine selection ( a meurseult, if I remember) and I offered him a glass. He accepted.

My last meal at ADPA in September, 2007 started when the GM Denis asked if they could cook for me. Alas, I never saw a menu that evening, but I do remember having the superb langoustine course as well as the Pate.

Oh, I am returned to Louis XV in May for two more meals

[Bu Pun Su]

My meal at ADNY by late Fall '05 can be said as my first official meal at 3-star restaurant. It was excellent ... yet many people encouraged me to try Ducasse's restaurants in Europe because they're even better. For almost a year later, I tasted ADPA and true enough ... it's even better than the one in NY. And again ... some said, the pinnacle of Ducasse food is Le Louis XV where it's all started. It's always been my dream to dine there and this dream ultimately became a reality when almost 2 months ago I visited Monte Carlo.

Food (and wine) - 97/100

The menu here is very abundant ... there are almost 20 dishes (excluding the desserts). I almost want to try all of them, but of course it's impossible. Luckily, there are 2 tasting menu here (the normal and the vegetarian version) consist of 2 appetizers, 1 fish course, 1 meat course, cheese and desserts. I hardly come to Monaco and not sure when else I would come back here, so I decided that I need to dine here twice and I did not regret that. I ordered the degustation menu for both occassions and some of the memorable dishes include the sweet gamberi, green pasta with chantrelle mushrooms and almond cream. Having been many top Ducasse places (including Beige and Mix), I find that the fish courses is very weak. Fortunately, under the leadership of Franck Cerutti ... things change. My seabass (loup) was superb, almost as good as Gagnaire's. The limousin veal was also very good, juicy and tender. The slightly weak point was for instance ... the lamb - though delectable and a bit firm (I prefer when it's tender), the fat attached to the meat is a bit too much. The riso dish was slightly too salty for my taste, nevertheless they're still no less than good. The cheese varieties are incredible, and relatively good. I was a bit sad about the comte ... sligthly below par to Arpege's, but then later I found out that it's from Alleosse.

The desserts collection at Le Louis XV is probably the best in the world. I skipped the cheese course on the 2nd day, so that I could have 2 desserts. The legendary crispy praline is rich and sophisticated. Good combination of chocolate ganache and crispy hazelnut & dough below. On par with Ambroisie's chocolate tart. Even simple wild strawberries and mascarpone sorbet taste amazingly sweet and refreshing in your mouth. Rhum baba? Enough said, as good as what many have claimed. The wine collection is extensive, but many of them are for show off only. I tried both normal and rose champagne - they're nice to open the meal here. The rests I just ordered by the glass. So how's it? The products are top notch, the cooking is very good even under the new chef de cuisine, Pascal Bardet. Better than ADPA? It's indeed tough call. The langoustine caviar and Bresse chicken with sea food I had 2 years ago were better than any of the dishes here. But the rests, Le Louis XV won especially the sea dishes ... the desserts are out of questions. I put 97/100 (3 *) for food only, equivalent to my meal at L'Ambroisie and Gagnaire Paris

Service (and ambiance) - 95/100

Staffs here are abundant and professionals. The service is impeccable and unobstrussive. Despite the formal dining room, they want to make sure that each guest will not be intimidated. The only slight weak point was that there were a couple occassions where nobody saw me as I raised my hand and asked for something. Other than that, the service standard is very high. For the palace-like restaurants with excess staffs, only ADPA's doin' a better job than here. In ADPA, the service flow is more fluid and the staff is more attentive while speaking almost perfect english. The dining room here is the most extravagant I've ever known - most things are covered in gold, even the ceiling is painted in details as if you're in the museum.The dining room itself is maybe worth a visit. My overall meal here will be a high 96/100 (deserving 3*) and it becomes my top 3 restaurants in the world.

For much more details review - le louis xv fall 08

All the pictures are here - pictures le louis xv

[sethd]

My meal at ADNY by late Fall '05 can be said as my first official meal at 3-star restaurant. It was excellent ... yet many people encouraged me to try Ducasse's restaurants in Europe because they're even better. For almost a year later, I tasted ADPA and true enough ... it's even better than the one in NY. And again ... some said, the pinnacle of Ducasse food is Le Louis XV where it's all started. It's always been my dream to dine there and this dream ultimately became a reality when almost 2 months ago I visited Monte Carlo. 

Food (and wine) - 97/100

The menu here is very abundant ... there are almost 20 dishes (excluding the desserts). I almost want to try all of them, but of course it's impossible. Luckily, there are 2 tasting menu here (the normal and the vegetarian version) consist of 2 appetizers, 1 fish course, 1 meat course, cheese and desserts. I hardly come to Monaco and not sure when else I would come back here, so I decided that I need to dine here twice and I did not regret that. I ordered the degustation menu for both occassions and some of the memorable dishes include the sweet gamberi, green pasta with chantrelle mushrooms and almond cream. Having been many top Ducasse places (including Beige and Mix), I find that the fish courses is very weak. Fortunately, under the leadership of Franck Cerutti ... things change. My seabass (loup) was superb, almost as good as Gagnaire's. The limousin veal was also very good, juicy and tender. The slightly weak point was for instance ... the lamb - though delectable and a bit firm (I prefer when it's tender), the fat attached to the meat is a bit too much. The riso dish was slightly too salty for my taste, nevertheless they're still no less than good. The cheese varieties are incredible, and relatively good. I was a bit sad about the comte ... sligthly below par to Arpege's, but then later I found out that it's from Alleosse.     

The desserts collection at Le Louis XV is probably the best in the world. I skipped the cheese course on the 2nd day, so that I could have 2 desserts. The legendary crispy praline is rich and sophisticated. Good combination of chocolate ganache and crispy hazelnut & dough below. On par with Ambroisie's chocolate tart. Even simple wild strawberries and mascarpone sorbet taste amazingly sweet and refreshing in your mouth. Rhum baba? Enough said, as good as what many have claimed. The wine collection is extensive, but many of them are for show off only. I tried both normal and rose champagne - they're nice to open the meal here. The rests I just ordered by the glass. So how's it? The products are top notch, the cooking is very good even under the new chef de cuisine, Pascal Bardet. Better than ADPA? It's indeed tough call. The langoustine caviar and Bresse chicken with sea food I had 2 years ago were better than any of the dishes here. But the rests, Le Louis XV won especially the sea dishes ... the desserts are out of questions. I put 97/100 (3 *) for food only, equivalent to my meal at L'Ambroisie and Gagnaire Paris

Service (and ambiance) - 95/100

Staffs here are abundant and professionals. The service is impeccable and unobstrussive. Despite the formal dining room, they want to make sure that each guest will not be intimidated. The only slight weak point was that there were a couple occassions where nobody saw me as I raised my hand and asked for something. Other than that, the service standard is very high. For the palace-like restaurants with excess staffs, only ADPA's doin' a better job than here. In ADPA, the service flow is more fluid and the staff is more attentive while speaking almost perfect english. The dining room here is the most extravagant I've ever known - most things are covered in gold, even the ceiling is painted in details as if you're in the museum.The dining room itself is maybe worth a visit. My overall meal here will be a high 96/100 (deserving 3*) and it becomes my top 3 restaurants in the world.

For much more details review - le louis xv fall 08

All the pictures are here - pictures le louis xv

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BPS, thanks again for another of your superb reviews. It is a shame, you didn't have the chocolate raspberry desert. Absolutely wonderful.. I am surprised you had any service issues at Louis XV. I agree with you that Ducasse is a superb chef, and Louis XV the pinacle of his stable. I can't wait to return and now I have your great pictures to look at whenever I get homesick for my favorite restaurant in Europe.. Thanks again!!!

[Bu Pun Su]

Chocolate raspberry desert? I think ADPA also has it, doesn't it? I'm very happy with all 3 of my desserts. How about the tiramisu?

The service? Well, the overall is well done (helpful, never forget to fill in my water, ask me to the kitchen etc.). It's just that after being to many top restaurants ... the small details make the differences. You don't think Courtiade's and his team is slightly better than Lang's brigade?

Oh by the way, the aquarium in Paris looks more comfortable than the one in Monaco ... I do love the lunch time in Le Louis XV, with some brezze while sitting down facing the giant window over looking place du casino.

Have you visited Ducasse Dorchester? Any fav. seasons at Le Louis XV? Any differences when it's under Cerutti vs now (with Bardet as the head chef)? Thanks

[roosterchef21]

Why don't you try and get into Robuchon, just across the square from Louis XV? I had a terrific dinner there recently and in direct comparison found it almost besser than Ducasse.

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I was very unimpressed with the service at Robuchon. They tried to usher me out of the restaurant as quickly as possible. It was my shortest michelin starred meal I have ever had. If I had a choice of other memorable meals on the Rivera close to Monaco I would suggest Chevre d'Or in Eze for lunch (where you can appreciate the wonderful view as well as the great food) or mirazur in Menton.

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What did you think of Chevre? I've got a lunch booking in April.

[sethd]

Why don't you try and get into Robuchon, just across the square from Louis XV? I had a terrific dinner there recently and in direct comparison found it almost besser than Ducasse.

←

I was very unimpressed with the service at Robuchon. They tried to usher me out of the restaurant as quickly as possible. It was my shortest michelin starred meal I have ever had. If I had a choice of other memorable meals on the Rivera close to Monaco I would suggest Chevre d'Or in Eze for lunch (where you can appreciate the wonderful view as well as the great food) or mirazur in Menton.

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What did you think of Chevre? I've got a lunch booking in April.

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I had a superb lunch at Chevre this past May. I arrived early and was allowed to stroll the beautiful grounds of the hotel. I then enjoyed two glasses of Krug and some canapes outside and after went to the dining room for lunch. They didn't have a tasting menu at lunch. I remember my appetizer was morel based and arrived in two or three servings. My main was a superb piece of beef. Cheese Course followed and then I had a wild strawberry dessert that also had two parts. My wine was a half bottle of 2000 Beycherville. The meal was elegant and beutifully served and was definitely enhanced by the awesome view. I was blessed with a perfect day and a clouldless sky.

[sethd]

I returned to Louis XV last weekend for three memorable meals. The first, lunch saturday, was my first opportunity to sit on the terrace. In fact, lunch that day was the first time the terrace was open this season. (Although, i guess the staff felt that it was too cool and the terrace was closed the next day) Sitting on the terrace, affords a fantastic view of the place du casino. I was surprised by how quiet it was sitting there, the sounds of the fancy cars was not too intense. It was possible to hear the birds as well.

The menu was similar to last year: the menu heavy on asparagus and morels. For my first meal, I ordered the tasting menu. the main course was the squab: I started with a glass of Lanson Rose, had a 1997 Mouton, and ended with a glass of Muscat. The food and service was as I remembered, Perfect!! The wild strawberry desert is still one of my all time favorites. A great spring dish!

I ordered a la carte for dinner that evening: the highlights was the beluga caviar amuse, the lamb for two (I ate alone) and the classic Baba

Lunch, the next day, was my 100th in a Ducasse restaurant. They offered to cook a menu for me and I graciously accepted. the highlights: the asparagus risotto, the cochoneet, and louis XV desert. Another tour de force. I was impressed by the perfection and consistency achieved at Louis XV. My only disappointment was I was not able to take up their gracious invitation of returning to the L'aquarium. Definitely, next time.

[George Baugh]

had a 1997 Mouton

What was the Mouton like?