Ever since his arrival at the Hotel de Paris restaurant, Alain Ducasse has made innovation a tradition. He placed Emmanuel Pilon at the head of the Le Louis XV kitchen, giving him  a clear directive: to open a new chapter in the contemporary haute cuisine that made Monaco one of the top gastronomic destinations in the world. The restaurant's new menu is loyal to the Mediterranean, Ducasse's preferred terroir and familiar territory to Pilon. The menu, entitled "Jardin" since the restaurant opened, begins with an appetizer of vegetables from the Jardins de Provence, a homage to the menu's name. All aspects of the beautiful Mediterranean produce are represented, both from the sea (red mullet, rascasse, sea bass and prawns) and from the land (tomatoes, zucchini, aromatic herbs, citrus fruits, apricots, figs). Never before, has the Mediterranean offered flavors as intense and pronounced. They are direct yet complex. Each bite inspires a new sensation and emotion.