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General Articles

Gala Dinner to celebrate Alain Ducasse. Prince Albert gives praise.


HSH Prince Albert II honoring Alain Ducasse

SBM AND ALAIN DUCASSE PARTENERED FOR A MEMORABLE CELEBRATION

Following the daytime celebrations with Alain Ducasse on Saturday, November 17th, in the evening at the Restaurant Louis XV and the Salle Empire of the Hotel de Paris welcomed HSH Prince Albert and HSH Princess Charlene and more than 400 guests mostly world-renowned chefs for a memorable dinner that was the culmination of the celebration of the 25th Anniversary of Alain Ducasse restaurant the Louis XV. 

The biggest names in the cuisine of today and tomorrow, and the chefs who belong to the Ducasse generation”, gathered in the Principality to immortalise this unique occasion. The 7-course special anniversary menu of Mediterranean regional products was imagined by Alain Ducasse, Franck Cerutti and Dominique Lory paying tribute to nature and its modest craftsmen, and accompanied by vintage champagnes and grand cru wines. All this was made possible by the work of 50 people in the kitchen and 180 others to do the impeccable service, all beautifully orchestrated by the restaurant teams, and under the supervision of Alain Ducasse himself.  This anniversary also celebrated by a number of chefs formerly trained by Alain Ducasse and who throughout the world pay homage by adding to their menu a dish with Mediterranean influence created specially for the occasion.

It was in May 1987, when Prince Rainier III of Monaco and Monte-Carlo SBM entrusted Alain Ducasse who was 33 years old at that time, with the rather difficult task to turn the Louis XV into the first restaurant to be awarded three Michelin stars, and as a deadline, he was given a maximum of four years, and he succeeded. On this 25th anniversary it is HSH Prince Albert II who honors Alain Ducasse for winning the incredible challenge.


Some of the 50 chefs who prepared the delicious dinner
 

Photos by Celina Lafuente de Lavotha

Sunday, 18 November 2012    Section: General Articles    Author: Celina Lafuente de Lavotha
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