We met the new chef of the Louis XV in Monaco and we present him to you…
Heavenly gaze and impeccable attire, Emmanuel Pilon has been the new chef of the very prestigious Louis XV – Alain Ducasse, three stars in the Michelin Guide. Succeeding Dominique Lory, who takes over the management of the kitchens of the Hôtel de Paris.
Smooth transition
A smooth transition, since by entrusting Emmanuel Pilon with the kitchen of the Louis XV, Alain Ducasse knew that this beautiful story would be enriched with new chapters. Coming from a family of restaurateurs from Lyon for several generations, Emmanuel Pilon first discovered the traditional cuisine of the capital of the Gauls.
He joined the establishment of Christian Têtedoie, Meilleur Ouvrier de France 1996, then The Florentine Villa, where Davy Tissot, also MOF and honored with a Bocuse d’or in 2022, operates.
Emmanuel Pilon discovers the requirement there and takes a passion for this job until then considered as a simple family continuity.
“I learned more technical cuisine with Davy Tissot, with hotel customers. After three years of very good understanding, he sent me to the Louis XV to learn how to work the product.”
His life changes: “I arrived there in 2009 as a clerk, at the time the chef was Pascal Bardet. I discovered a new universe, Franck Cerutti, a big brigade, a three-starred palace cuisine. Incredible products, which “You don’t see anywhere else. I was amazed by the fish just caught in Monaco that Mr. Rinaldi delivered to us twice a week. There was also Mr. Catananzi who selected our vegetables from those of his network of local producers. “
The arrival of Dominique Lory, after two years, is a new challenge. That he raised hands down for five years (notably during the gargantuan preparations for the 25th anniversary of the Louis XV) until reaching the position of sous-chef. On the strength of this unique experience, he left for Paris, Plaza Athenée, to reopen Alain Ducasse’s restaurant there.
Naturalness, a philosophy
As assistant chef, for eight years, of Romain Meder, with whom he participated in the launch of the cuisine of La Naturalité: “It’s a philosophy, a respectful approach to the product, both in sourcing and in the way it is worked, he explains. By the technique of cooking, fermentation, cutting, by an association. Without distorting the product but obtaining its quintessence. It’s responsible cooking.”
He also accompanies Romain Meder and Albert Adrià at the ephemeral restaurant admo (Adrià Ducasse Meder in the Shadows).
Driven henceforth by a total freedom of creativity in the Louis XV, Emmanuel Pilon, inspired by the spirit of naturalness, the Mediterranean terroir and its artisan-producers, has invented new tastes while signing a cuisine that favors substance over effect. And creates emotion.
The Louis XV – Alain Ducasse Al’Hotel in Paris. Casino Square in Monaco. Open for lunch Saturday and Sunday, from 12 p.m. to 1:15 p.m.; at dinner, from Thursday to Monday, from 7:30 p.m. to 9:15 p.m. Menu at 190 euros. Info. 00.377.98.06.88.64. www.montecarlosbm.com