MOST LAVISH DINING! Inside Le Louis XV by Alain Ducasse

Join us on an exclusive culinary journey inside Le Louis XV, the renowned restaurant by the legendary chef Alain Ducasse. Experience the epitome of luxury dining as we explore the exquisite interiors, the meticulously crafted menu, and the unparalleled service that define this Michelin-starred establishment.

In this video, we take you behind the scenes of Le Louis XV, located in the heart of Monaco. We’ll uncover the secrets of its success, from the selection of rare ingredients to the innovative cooking techniques used by Chef Ducasse and his team. Get an insider’s look at the opulent dining area, the state-of-the-art kitchen, and the unique dishes that make Le Louis XV a must-visit destination for gourmands around the world.

@LuxuryBeyondBorders-zz1kq

we’re going to Monaco today the playground of the affluent and famous which also happens to be the location of Louie 15 the restaurant we’re talking about today hello afficionados of sophistication welcome to luxury Beyond borders the channel That invites you on a visual odys of opulence today an exclusive ticket awaits you as we delve into stories of grandeur that transcend geographical boundaries prepared to be enraptured by the Pinnacle of luxury from every corner of the world Louie 15 is situated in Monte Carlos’s entertainment Zone inside the hotel de Perry since its 1864 opening the hotel has welcomed visitors for almost 150 years they provide every conceivable service for the sum of ,500 they will even send a helicopter to pick you up at a nearby airport it’s also a globally recognized Casino it may be familiar to you from movies like golden and I and Iron Man 2o Loui elevates the art of Exquisite eating it Bears the name Louie the 15th after the renowned French King who was renowned for his opulence and love of Cuisine the restaurant debuted in 1987 with no expense spared the ceiling Fresco the chandeliers the gold leaf everything exudes Grandeur and there’s the water view there are about 400,000 wine bottles downstairs thanks to Chef aland duas the cooking is done in the traditional French manner aland duas then who is he he was born in France in 1956 after receiving training in the culinary arts he received his first Michelin star at the age of 24 he had made good progress then in 1984 he almost lost his life due to an accident he and a few teammates were traveling over the Alps in a private plane they collided with the Mountain’s face when they encountered a severe weather area duas was the only one still alive despite his severe injuries he was still alive he returned to work from his hospital bed developing menus composing recipes and running his restaurant he could not be stopped the Prince of Monaco extended a job offer to young Alan ducas in 1986 head chef of lilou the 15th his recently opened restaurant however the job came with a requirement obtain three Michelin stars in 4 years in just 33 months he was done with 21 Michelin stars ducas is currently the second most awarded chef of all time it appears that he completed every task even creating a customized menu for the International Space Station thus he is a chef whose Cuisine is genuinely extraordinary when you open their door you will be amazed take a deep breath it’s a massive space you can now see why Loui is its name it was made with a king in mind it was a little stale and archaic after a cordial greeting you will be led to your table when the champagne cart Rolls by it has an excellent assortment you can order a glass of suns and bares you have to pay €380 for the six course tasting menu now let’s look at their luxurious dishes the first dish is baked flatbread topped with mushroom they had a Nutty flavor and were quite crispy you can see the Hues of the Riviera from their appetizer lightly smoked Sashimi from four different fresh fish caught that day makes up the amuse there is drama in the service everything and every one is regarded as the most significant item in the universe you may get a taste of what it’s like to be a royal here shrimp with Rockfish jelly wrapped in gold caviar is served as the first entree use a big spoon if you’re going to serve caviar they advise Louise Cooks were paying attention it’s an excellent introductory course zebra squash with CA anemone is the dish we’re discussing next another name for anemones is flowers of the sea however their most well-known role is guarding the clown fish which are safe from their toxic tentacles they become safe for humans to eat after they are cooked their strong fish flavor is well balanced by the squash the table wear this place is opulent fascinating and playful our culinary Journey reaches a crescendo with the arrival of the next course blue lobster meticulously cooked over a wood fire the mere contemplation of this dish conjures anticipation with the promise of a sweet and Smoky flavor that is undeniably tantalizing the delicate balance of the Lobster’s natural richness with the infusion of Woodfired nuances elevates this dish to the echelons of top culinary choices each bite promises a symphony of flavors a culinary Masterpiece that captures the essence of the Sea and the Earth in Perfect Harmony as this delectable creation Graces our pallet it stands as a testament to the chef’s Artistry and the restaurant’s commitment to delivering an unparalleled dining experience ready to enhance your viewing experience subscribe to luxury Beyond borders now our Channel serves as your gateway to a world where luxury knows no bounds by subscribing you’re not just a viewer you’re an integral part of our Global Expedition into opulence don’t miss out on the extraordinary hit that subscribe button and get ready for a journey like no other now let’s return to the video now let’s have a kitchen tour te’s enormous and teaming with anticipation let’s get to know Emanuel Pilon the chef he is quite quite amiable and gives freely of his time he completes the last details of our upcoming class thinly sliced cuttlefish is combined with ink liquid and porcini mushrooms now we return for the main event ve is paired with anchovies crushed Citron and green cabbage the ve is cooked to Perfection Ultra tender and free range they masterfully combine flavors that are sweet salty sour and bitter a granita with green apple and mint serves as the pre-desert this is an Italian Frozen treat and it’s just great here without the cheese trolley a meal wouldn’t be complete these are of course some of the world’s finest and priciest cheeses having a choice of your own is usually Pleasant the next meal is unfit for eating even though it looks good actually the water for hand cleaning contains rose petals again the Royal Treatment a rum Baba offers a selection of rum everyone will adore the dramatic way it is presented pear is the other in three aspects slices for a sorbet in a sule indestructible we head outside to the balcony to take in the nighttime sights and sounds of Monte Carlo after the meal the P4 can be brought out to you by the very courteous server it was the ideal way to cap off a wonderful encounter now let’s take a look at their wine menu there is a vast selection of wines to choose from recall that there are 400,000 bottles there I delegate the task of choosing wines to pair with each course to the S accompanying the Sashimi is a delightful 2017 s oan region of France Premier crw chardonay a superb change Mont 2019 chardonay paired with squash and C animon serve with lobster and an excellent 2016 penote Noir served with the main dish a south of France Caron an excellent fit with the ve the wine was excellent for its price and the somier was really talented the total for two at the end of the day was € 1,07 quite pricey bill right the Grandeur of lilou 15’s design is truly exceptional resembling an opulent palace with its resplendent ceilings adorned walls and an array of unique utensils that contribute to an overall enchanting Ambiance the meticulous attention to detail in the daycor reflects a commitment to creating a dining experience that is not just about the food but also about the luxurious environment that surrounds it the exceptional service at Loui 15 further enhances the overall experience showcasing a genuine talent for making patrons feel exceptionally valued the Flawless execution of their mirror service balancing style and professionalism with a warm and compassionate touch adds a unique charm to the dining affair moreover the evolution of the kitchen at lilou 15th is evident in its expansion and exploration of captivating new culinary directions over the years while preserving the essence of classic French cuisine the kitchen has embraced modern influences as seen in the inclusion of sushi and fermented vegetables this harmonious blend of tradition and Innovation underscores the restaurant’s commitment to staying relevant and offering a diverse and exciting menu Loui 15 known as the 15th has unequivocally demonstrated its enduring appeal and culinary prowess leaving an indelible mark on our dining experience today as our exploration through the Realms of luxury concludes we express our sincere gratitude to each and every one of you our valued viewers if you enjoyed this adventure into opulence give us a thumbs up and share your thoughts in the comments below remember to subscribe and ring that notification Bell to ensure you never miss the next episode until our next rendevu continue to embrace the luxurious lifestyle and keep exploring the world of luxury Beyond borders