Restaurant louis xv monaco. review of Monaco restaurant Louis XV by Andy Hayler

LE LOUIS XV

Restaurant louis xv monaco

I just wanted to get in my pajamas and relax. In hindsight, they did that so that we would order dessert before we got too full. A taste sensation, where sweetness is offset with a little pink pepper sorbet. As soon as you walk in, your eyes are met with this: The table setting is beautiful, especially if you like gold which I do, in case you were wondering. The cheese board had noticeably fewer selections than it used to have, though that is not necessarily a bad thing, and the Antony three year aged Comte was particularly lovely. Better was a simple dish of raw gamberoni the local red prawns with a rockfish jelly and a topping of caviar.

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Review of French restaurant Louis XV in Monaco by Andy Hayler in September 2013

Restaurant louis xv monaco

The service is outstanding, you never feel like you need to call the waiters for anything. I much prefer the original decor, though I suppose this is a matter of personal taste. I chose pineapple sage, which tasted just like it sounds, others dining with me chose mint and lavender. It was included in the first published list of the world's 101 top restaurants by The Daily Meal in 2012. The best dish of the lunch, so subtle and balanced, the chickpea puree brought out the natural sweetness of the shellfish without the overly salty seawater taste, the juice was sea like but the pesto balanced it out with its natural earthiness. Langoustine tails were poached and smoked, served with seasonal vegetables mushrooms, spinach and carrot in a langoustine broth flavoured with juniper berries, and a few halved grapes. Before the bread and butter show, we were given the dinner menu that had this lovely little quote on it: After the bread and butter show, we were then given the dessert menu to pick our desserts before we had even had our appetizers.

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Review of French restaurant Louis XV in Monaco by Andy Hayler in September 2013

Restaurant louis xv monaco

Everything is light and attuned to the seasons, with intelligent, modern interpretations of Provençal and northern Italian dishes. This is served with further chocolates, green apple sorbet, marshmallow and a selection of perfect lemon Madeleines. Basically, the story continues, more beautiful than ever. It is the orchestration of the whole experience in the restaurant that is brilliant. No matter which table is being served, the waiters always went around the whole restaurant showing off the food in enormous silver platters held up high. As far as I could tell no one else received this.

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review of Monaco restaurant Louis XV by Andy Hayler

Restaurant louis xv monaco

With the excellent coffee there was a small plate of petit fours, much reduced in scope as I recall compared to a few years ago, though supplemented by a selection of chocolates. They look much better than they taste, to be honest. You do have to book at least 48 hours out however, as within 24 hours even if there are spots, I believe they close off online booking. We might want to give winter time one more try, when the picky French congregating the place to ensure the service we got just an anormally. The people watching was pure entertainment. He enjoyed the ambiance of the place, and thought that the numbers of staff gave it an air of professionalism.

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Restaurant Louis XV In Monte Carlo Awarded The First Ever “Masterpiece” Distinction

Restaurant louis xv monaco

One distinctly odd change was that the elegant little handbag-rest stools have been replaced by something that looks disturbingly like an upside down cardboard dispatch box. Run by chef , it holds three. A sense of the scale of investment can be seen in the wine cellar, which has over 400,000 bottles and offers 4,000 separate wines. Service was superb, with every little detail taken care of, and a seemingly endless supply of waiters in the room. When dessert finally came around, the waiter was so confused and terrified with what I had done because they brought another plate to place on top of the plate that I just filled with desserts. All in all, it was an experience worth having if you can afford it or if someone else is paying.

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Fine Dining Restaurants in Monaco

Restaurant louis xv monaco

In general it seems to me to be a wine list designed to crush the spirits of all but the seriously wealthy. . If its too much of a hassle, I say definitely bare minimum business casual. Bacon bread Rhubarb pear and ginger sherbert Cheese cart Selection of rich and smooth cheese, cow and sheep. This is a restaurant is a real treat. Reservations was very straight forward and hassle-free.

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