Le Louis XV, Alain Ducasse's restaurant inside the Hotel de Paris, holds three Michelin stars in the 2026 edition of the Michelin Guide, a rating the restaurant has carried for more than three decades since Ducasse first opened it in 1987. Few restaurants anywhere have held the Guide's top rating for as long without interruption.
Day to day, the kitchen is now run by Emmanuel Pilon, described by the house as Ducasse's longtime right hand man, who has carried the restaurant's Mediterranean style forward largely intact. The cooking leans on Ducasse's long standing conviction that a dish should foreground the quality of its ingredients rather than technique for its own sake, a philosophy that shaped his entire career well before he arrived in Monaco.
The restaurant sits inside a building, the Hotel de Paris, that opened in 1864 and has been rebuilt and expanded several times since, most recently as part of the Société des Bains de Mer's broader renovation of the Casino Square area. Its dining room, with painted ceilings and gilded columns, is as much a period piece as the food is contemporary.
Le Louis XV is the most decorated single restaurant in Monaco, but not the only reason the principality's dining scene draws attention. It sits at the top of a Michelin roster that has grown steadily fuller in recent years, a trend covered separately, but its own three stars remain the benchmark against which the rest of Monte Carlo's kitchens are still measured.