n the Hotel de Paris in Monte-Carlo, one of the finest hotels in the world, Alain Ducasse presents his Riviera cuisine: “If it had to be one colour, it would be the blue of the Mediterranean sea. If it had to have only one taste, it would be the subtle yet flavoursome taste of olive oil. If it had to be described in a single word, it would be ‘essential’.”
The dining room is decorated in the style of 17th century Versailles, a place of gold and sparkling light, in which the entire décor and every piece of china adds to its striking sophistication.
A mini-dining room in the heart of the kitchens, called the ‘Aquarium’, has a bank of 6 video screens and is used by Alain Ducasse to entertain certain guests and friends.