About Alain Ducasse

Born in 1956 in southern France, Alain Ducasse has since become one of the world’s most prestigious chefs in the world today. He is generally considered the chef with the highest ratings attached to his suite of restaurants that are strategically designed and placed within the most exclusive culinary centers of the world. His culinary designs and food influences are present in restaurants located in Paris and New York and, more recently, Tokyo and Las Vegas.

Louis XV, Hotel de Paris

Formally trained in classic French cooking and in the finest European hotels, Alain Ducasse was invited in 1987 to become the executive chef for the Hotel de Paris in Monte Carlo. His primary focus there was the exclusive and world-famous Louis XV restaurant.

Franck Cerutti is currently the presiding chef, under the direction of Ducasse. Cerutti’s menu is inspired by local color, seafood and fresh grown local vegetables and fruits. His culinary influences are a complex melding of French and Italian tastes. Ricotta cheeses, fresh pastas, and polentas accompanied by vegetables, herbs and handmade local cheeses frame the very classic menu choices. Desserts are heavy with citrus flavors in sorbets or fruits dressed in rich cream sauces. There are artfully detailed chocolate creations and handmade ice creams in seasonal flavors. Sweet dessert wines are suggested with the dessert course.

Within the Hotel de Paris, Alain Ducasse has a private dining room reserved for his own entertainment. Formally invited guests, dignitaries and visiting chefs can observe the Hotel’s kitchens while dining in the company of one of the best chefs in the world.

Bar and Boeuf

The Bar and Boeuf is located in the Sporting Monte Carlo casino. This restaurant of Ducasse’s is considered a “concept” dining venue. The design is a contemporary blend of blond wood and glass. The menu focuses specifically on the highest quality aged beef and grilled sea bass, accompanied by wines chosen by the restaurant’s Sommelier from their expansive wine cellar. The Bar and Boeuf is open only during the summer months.

Ducasse in Las Vegas

Interestingly, Alain Ducasse has been particular with the locations for his prestigious restaurants. He has exclusively located his restaurants within Paris, New York and Monte Carlo, all well respected culinary centers. Recently, however, Ducasse opened a specially designed, innovative restaurant at the top of the Mandalay Bay Resort and Hotel in Las Vegas, called Mix, finally validating Las Vegas’ role in the culinary world.

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