Now that I'm back into blogging and it's my summer holidays, and I'm feeling guilty that I haven't already, thought I might as well write a bit about my visit to France, and eating at Ducasse's 'Le Louis XV' in Monaco.
So...I was on holiday in Nice, with my mum, staying in a friend of my mum's apartment with almost a skyscraper's amount of stairs. We were having a great time, shopping in the market, enjoying fresh courgette flowers and fantastic strawberries, then some volcano somewhere decided to erupt - ARGH! So, flight cancelled, start missing school, work coming in by email, feeling pretty annoyed. And then, the silver lining on the clouds, we were asked to one of the best restaurants in the world. Let's just say we weren't in a rush to get back any more...
Going into Monaco was like a dream world. Preparation for the Grand Prix was being set up, and although we were being transported on the 100 bus, not a stretch limo, and had to stand all the way, so our legs were about to give way, I was still amazed by the beauty of the town. We found our way to Hotel de Paris, through the park, after admiring the square and the massive, grand casino opposite.
We were welcomed in, and introduced to Anaïs, Alain's PR. First we were presented with some strange-looking ravioli-type parcels, filled with spring vegetables, and wrapped with filo pastry. They were slightly warm and absolutely divine. All of the flavours worked in perfect harmony, and even though it was a long time ago, I can still remember the wonderful taste.
We were taken th
rough the elaborate dining room, past the waiters and waitresses being briefed by the head waiter, and the huge chandeliers, and gold leaf. However, the best news was yet to come...we would be eating at the chef's table, in the kitchen! I say in the kitchen, but it's just by the kitchen, so that we could see in, past the cool sliding glass doors to the frantic action inside. It was also a bit like a museum, because the television screens that Ducasse used to use to watch his chefs in the kitchen were still up and running!
First up on the menu was 'Légumes de nos paysans à cru, sauce aux olives de Nice, barbagiuan." These were beautifully prepared, fresh vegetables, bought in the local market, on the day, all raw, as you can see in my little picture. We dipped them in the sauce made from Nicoise olives, although I have no idea what that strange metal implement was for...
This, strangely enough, was one of my favourite dishes. It's the new trend in gastronomy to use lots of raw food, so that the flavour of really fresh, great tasting food can be appreciated in its natural form. It's simple, but a great idea, and is delicious!
So...I was on holiday in Nice, with my mum, staying in a friend of my mum's apartment with almost a skyscraper's amount of stairs. We were having a great time, shopping in the market, enjoying fresh courgette flowers and fantastic strawberries, then some volcano somewhere decided to erupt - ARGH! So, flight cancelled, start missing school, work coming in by email, feeling pretty annoyed. And then, the silver lining on the clouds, we were asked to one of the best restaurants in the world. Let's just say we weren't in a rush to get back any more...
Going into Monaco was like a dream world. Preparation for the Grand Prix was being set up, and although we were being transported on the 100 bus, not a stretch limo, and had to stand all the way, so our legs were about to give way, I was still amazed by the beauty of the town. We found our way to Hotel de Paris, through the park, after admiring the square and the massive, grand casino opposite.We were welcomed in, and introduced to Anaïs, Alain's PR. First we were presented with some strange-looking ravioli-type parcels, filled with spring vegetables, and wrapped with filo pastry. They were slightly warm and absolutely divine. All of the flavours worked in perfect harmony, and even though it was a long time ago, I can still remember the wonderful taste.
We were taken th
rough the elaborate dining room, past the waiters and waitresses being briefed by the head waiter, and the huge chandeliers, and gold leaf. However, the best news was yet to come...we would be eating at the chef's table, in the kitchen! I say in the kitchen, but it's just by the kitchen, so that we could see in, past the cool sliding glass doors to the frantic action inside. It was also a bit like a museum, because the television screens that Ducasse used to use to watch his chefs in the kitchen were still up and running!
First up on the menu was 'Légumes de nos paysans à cru, sauce aux olives de Nice, barbagiuan." These were beautifully prepared, fresh vegetables, bought in the local market, on the day, all raw, as you can see in my little picture. We dipped them in the sauce made from Nicoise olives, although I have no idea what that strange metal implement was for...This, strangely enough, was one of my favourite dishes. It's the new trend in gastronomy to use lots of raw food, so that the flavour of really fresh, great tasting food can be appreciated in its natural form. It's simple, but a great idea, and is delicious!
Next, I had 'Fines feuilles de pâte aux herbes pilées et Fiore Sardo, 
asperges vertes et morilles à peine crémées.' This was a delicate green-coloured pasta with asparagus and morel mushrooms. They are the most amazing mushrooms with a superbly intense, almost indescribable flavour, which was highlighted by the sauce which they were in.
asperges vertes et morilles à peine crémées.' This was a delicate green-coloured pasta with asparagus and morel mushrooms. They are the most amazing mushrooms with a superbly intense, almost indescribable flavour, which was highlighted by the sauce which they were in.After that I had 'Dans une cookpot lutée: Carottes, navets, artichauts, cébettes, petits pos, févettes et cœur de salade.' This cookpot is something new that the chef has developed. It is a pastry casing, filled with vegetables, and cooked. The pastry is only broken just before you eat it to keep the great flavour and aroma in!
Then 'Loup de Méditerranée piqué d'olives, primeurs en marinade croquante, sucs basilic/citron de Menton.' Beautifully cooked Mediterranean sea bass, on fresh vegetables which were marinaded in the juices of the fish. And it was all surrounded by a moat of juices from local lemon and basil.
Following this, and I was wondering if the meal would go on for ever...'Primeurs des jardins de Provence à la truffe noire, huile d'olives taggiasche de terre Bormane, aceto balsamico et fleur de sel." The best vegetables from gardens in Provence, with truffle grated over them. Black truffles are an expensive and rich delicacy, and gave the vegetables a rich, earthy taste. Everything was drizzled in special olive oil, which enhanced the flavours.
Next, we had a selection of fromages (that's cheese in French), specially chosen for us by the chef (I felt so privileged!). We had fresh goats cheese, which I really enjoyed - it was light and creamy and went well with the raw broad beans. I wasn't very keen on the richer, more runny and gooey cheeses, but they were interesting. The harder one was more my kind of cheese, it had a good bite to it.
For dessert, I chose 'Ravioles à la passion, fruits exotiques en brunoise, infusion d'herbes fraîches.' These were ravioli pasta filled with passion fruit, and were crispy on the outside because of caramelised sugar. They were the perfect texture, and were great for me, because of my love of exotic fruits! Talking of exotic fruits, they were piled underneath. You name it: kiwi, pineapple, melon, mango...bliss.
And as if that wasn't enough, we were indulged with some chocolates and mini-desserts - a sugary, nutty crisp; rich chocolate and lovely lemon tarts; and canelés, which are sort of custardy, but caramelised - really tasty.Déjeuner du jeudi 22 avril 2010 - une journée que je n'oublierai jamais. Merci bien Alain Ducasse!
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