Palace Hotel Tokyo brings Monaco's Le Louis XV to Esterre for a two-night collaboration
Two chefs from the same Ducasse lineage will cook one eight-course menu over two nights in November — a rare direct crossover between Monaco's flagship and Ducasse's Tokyo outpost.
Palace Hotel Tokyo said its Alain Ducasse restaurant Esterre will host chefs from Le Louis XV, the three-Michelin-starred restaurant inside Monaco's Hôtel de Paris Monte-Carlo, for a two-night collaborative dinner series on 6-7 November.
Le Louis XV's chef Emmanuel Piron and pastry chef Sandro Michele will cook alongside Esterre's own Koji Kojima for an eight-course menu, the hotel said, built around Ducasse's "Naturalité" philosophy — foregrounding the intrinsic flavours of vegetables, grains and fish over red meat. Piron's courses draw on Mediterranean cuisine, Kojima's on Japanese terroir; disclosed dishes include a fugu appetiser scented with matcha from Kojima and a sea anemone course with artichoke and caviar from Piron.
The hotel is pairing the dinners with room packages built around Marunouchi night views, though it has not disclosed pricing for either the dinner or the accommodation.
Le Louis XV is one of more than 30 restaurants Ducasse now operates worldwide, according to the hotel, and pairing its flagship directly with Esterre — rather than simply invoking the Ducasse name, as most of his Tokyo ventures do — gives the Tokyo restaurant a rare, borrowed jolt of the Monaco original's three-star cachet, at a point in the calendar (early November) when Tokyo hotel dining otherwise leans on seasonal menus rather than headline events.