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Clockwise from left: Strawberries being prepared at Ducasse’s Mediterranean market (photo: Pierre Monetta); cooking demonstration at the Mediterranean market (photo: Pierre Monetta); interior of Le Louis XV (photo: B. Touillon).
Ducasse saved the best for last, with a gala dinner at Le Louis XV. The restaurant’s interiors reflect the grandeur of the hotel itself, with its marble pillars, crystal chandeliers and gilt ceilings transporting its well-heeled guests to La Belle Époque. Equally top-notch table service operated like a fluid ballet, delivering each course of the gala’s sumptuous yet simple menu. Highlights included the San Remo gamberoni in a delicate caviar jelly and a game torte with truffled salad and salmis sauce. Each dish was matched by a prizewinning wine, including Château Cheval Blanc 2004, Saint-Émilion’s Premier Grand Cru Classé A and the show-stopping Château d’Yquem 1988 Sauternes Premier Cru Supérieur. With such majestic offerings, it seemed fitting that Prince Albert II of Monaco was a special guest. The Prince headed the table of honour along with his wife, Princess Charlene, sister Princess Caroline and none other than Wakuda, Australia’s prince of culinary perfection.
Published on Jun 20, 2013
The official magazine of the French Tourist Bureau in Australia. From the grit and excitement of the Tour de France to the glamour of its ma...