Review copied from Frommers:
Le Louis XV
In the Hôtel de Paris, the Louis XV offers what one critic called “down-home Riviera cooking within a Fabergé egg.” Star chef Alain Ducasse creates refined but not overly adorned cuisine, served by the finest staff in Monaco. Everything is light and attuned to the seasons, with intelligent, modern interpretations of provençale and northern Italian dishes. You’ll find chargrilled breast of baby pigeon with sautéed duck liver, an ongoing specialty known as “Provençal vegetables with crushed truffles,” and everything from truffles and caviar to the best stewed salt cod on the coast. Ducasse divides his time between this enclave and his restaurants in Paris and New York. The hotel keeps its collection of rare fine wines in a dungeon chiseled out of the rocks.