LOUIS XV - ALAIN DUCASSE AT THE HOTEL DE PARIS
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An exceptional three-star establishment, accompanied by a cellar where 400,000 bottles of wine are carefully preserved.
An exceptional moment awaits you in this prestigious three-starred restaurant, signed Alain Ducasse, with Emmanuel Pilon as assistant chef and Sandro Michelli as pastry chef. Mountain morels, blue lobster and suckling lamb from the Pyrenees will be served with unparalleled refinement in a sumptuous setting. The products of the Riviera are particularly sublimated. To accompany your meal, the sommelier will know how to find the ideal wine among... 400 000 bottles.
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