Sourcing food from the Mediterranean- “fruit, vegetables, iodine rich rock fish” (alain-ducasse.com) creates the “symphony of tastes, composed and conducted by Franck Cerutti” (alain-ducasse.com). Eating in the restaurant is like to travel back in time- “each feature in the dining room, from the crystal chandeliers to the portraits of courtesans that hang on the gilded walls, mirrors the opulence of Versailles” (theworlds50best.com). Set in Monte Carlo’s Hôtel de Paris, dishes are “light and attuned to the seasons, with intelligent, modern interpretations of Provençal and northern Italian dishes” (travel.nytimes.com). On the menu you will find everything from “truffles and caviar to the best stewed salt cod on the coast” (travel.nytimes.com) with ingredients changing with the seasons. To accompany the meal is a tremendous choice of 950 different wines which they keep “in a dungeon chiselled out of the rocks” (travel.nytimes.com).

Alain Ducasse Website.

Written by  Andrea Meyer.

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