The accolades speak for themselves: a member of Les Grandes Tables du Monde and the first hotel restaurant to be awarded three Michelin stars, which it retains to this day.
Together Alain Ducasse and Executive Chef Franck Cerutti create Mediterranean haute cuisine that astonishes, charms and beguiles. But it has not earned these awards through food alone: the service is meticulous, the table décor is immaculate and the wine list is legendary. More than 600,000 bottles, 950 different references and rare vintages line the hotel cellar’s walls. Finally, there is the Versailles grandeur of the restaurant—gilding, chandeliers and precious fabrics adorn the dining room, and the summer terrace offers a priceless view.
*Le Louis is closed from 24 February to 13 March (inclusive).
Andy Hayler Favorite:
“One of the finest restaurants in France, all gold and glass, with a towering, beautifully painted ceiling. Highlight dishes include a perfect steak from Salers, a risotto of zucchini flowers, and the famous chocolate croustillant. There is the capacity to surprise the palate with seemingly simple flavors, as experienced particularly in the vegetable dishes. The point of the Louis XV is not the grand setting, but the stunning food that never falters in its quest for perfection. Service is flawless, friendly and effortlessly efficient, without being noticeable. There are many examples of lovely dishes, but it is the unrelenting attention to details that impresses.”