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He now heads up 30 restaurants in seven countries, but it was in Monaco that Alain Ducasse revealed himself to the world as a major figure on the global fine dining scene.

Having started in the kitchens at the Louis XV in 1987, he won three Michelin stars in barely three years: an unprecedented performance by a hotel restaurant.

His dishes are inspired by a quest for simplicity and excellence, and a love of produce and nature. The legendary ‘Provence garden vegetables cooked with black truffle’ served at the Louis XV is a delicious example of this approach.

Some of his other creations developed in Monte-Carlo have also become renowned, including ‘Gamberoni from San Remo, rock fish gelée, caviar’, ‘Mediterranean bass, focaccia, mint and lemon from Menton’ and ‘Fire-roasted lamb and cos lettuce, artichokes, blackcurrants’.

© Monte-Carlo SBM
© Monte-Carlo SBM

In 2019, Alain Ducasse opened a second restaurant in Monaco: Ômer. Located in the Rotonde wing of the Hotel de Paris, on the garden level, the restaurant also draws inspiration from the Mediterranean.

The marriage of fresh products, traditional recipes and local flavours produces a sunny, bright cuisine.

The new restaurant features a dining room designed by Pierre-Yves Rochon. The generous use of wood, light-coloured leather and brushed bronze creates the feel of a classic yacht.

After all, what could be better for exploring the 1,001 culinary delights of the Mediterranean than a sailing boat?

© Monte-Carlo SBM
© Monte-Carlo SBM

I am always dazzled by the light of the Mediterranean which greets me in Monaco. It is a unique place, at the meeting point of the French and Italian rivieras; a very welcome moment of calm in an extremely busy life.

Alain Ducasse

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